Eggless Basbousa | Eggfree Semolina Coconut Cake

Step-wise picture recipe to make pretty delicious Egyptian Semolina Coconut Cake – Eggless Basbousa recipe. A very simple egg-free semolina coconut cake that is fail-proof, absolutely tasty!

Eggless Basbousa

This recipe for Eggless Basbousa is courtesy, a food show. I so love cooking shows as much as I love cooking. Most of the times when I am not in the kitchen, my favorite way to pass time is to watch delicious food being made on the big telly. A couple of years back, while watching ‘My Kitchen Rules’ I saw Basbousa for the first time. It looked so pretty and very different from any kind of cake I made before. I made a mental note to try it out sometime.

Eggless Basbousa

Then again, just like most of my recipes in the to-do list, this Eggless Basbousa didn’t see the daylight of my kitchen until recently. I hadn’t planned on making any cakes or cookies for Christmas this year as I was not going to be home. But then, when you least expect, things fall in place and just like that this Eggless Basbousa cake was made.

Eggless Basbousa

Basbousa is an Egyptian special Semolina Coconut Cake that is not exactly cake like and is so very easy to make at home. It is absolutely delicious and loaded with coconut and rose flavors. For this Eggless Basbousa, I used a mixture of butter and yogurt, replacing the egg that is used in the traditional recipes. The best part about this cake is, it literally takes 10 mins to put together – no special equipment needed, just a couple of bowls and a spoon that’s it.

Eggless Basbousa

The prettiest thing about this Eggless Basbousa is that pre-cut diamond or small squares that it is cut into. Now tell me which other cake can be cut even before baking?! 🙂 Every diamond cut is adorned with an almond, to make this one of the most prettiest cakes.

Eggless Basbousa

Another beauty of this cake is the flavored sugar syrup that is poured on top, right after the cake is out. All this deliciousness is absorbed immediately by the cake, making it super moist. I would have loved to drizzle some orange blossom water in the sugar syrup but I couldn’t find any and had to make do with rose water, which turned out pretty good too! By the way, this stays good in the fridge for upto a week, without losing its flavor or moistness.

Eggless Basbousa

How to make Eggless Basbousa | Eggfree Semolina Coconut Cake –
Print Recipe
Eggless Basbousa
Delicious Egg-free Semolina Coconut Cake
Eggless Basbousa
Prep Time 10 minutes
Cook Time 30 minutes
Servings
6" cake
Ingredients
Basbousa Cake
  • 1.5 cups Fine Semolina
  • 3/4 cup Fresh/Desiccated Coconut
  • 1.5 tsp Baking Powder + a pinch
  • 1/2 cup Sugar
  • 1/3 cup Melted Butter
  • 3/4 cup Thick Yogurt
Sugar Syrup
  • 3/4 cup Sugar
  • 1/3 cup Water
  • 1/2 tsp Rose Water
  • 1/2 tsp Lemon juice
  • 18-20 Almonds
Prep Time 10 minutes
Cook Time 30 minutes
Servings
6" cake
Ingredients
Basbousa Cake
  • 1.5 cups Fine Semolina
  • 3/4 cup Fresh/Desiccated Coconut
  • 1.5 tsp Baking Powder + a pinch
  • 1/2 cup Sugar
  • 1/3 cup Melted Butter
  • 3/4 cup Thick Yogurt
Sugar Syrup
  • 3/4 cup Sugar
  • 1/3 cup Water
  • 1/2 tsp Rose Water
  • 1/2 tsp Lemon juice
  • 18-20 Almonds
Eggless Basbousa
Instructions
  1. As prep-work, blanch the almonds in hot water for 3-4 mins and remove skin, set them aside. If using fresh grated coconut, dry roast it for 3-4 mins and then add.
  2. In a bowl add fine semolina, sugar, baking powder and coconut.
  3. Mix this well and set aside.
  4. In another bowl, add melted butter along with whisked yogurt and a pinch of baking powder.
  5. Whisk well together and set it aside.
  6. Add the wet ingredients to the dry mixture.
  7. Gently fold them together until they are just combined.
  8. Transfer the cake batter to a greased, lined 6 inches square/rectangle baking tray. Pat it evenly on top. Gently cut into desired shape using a sharp knife.
  9. Slowly press a blanched almond on each piece.
  10. Bake this cake in a pre-heated oven at 180°C for 30 mins until it is golden and cooked in the center.
  11. Meanwhile prepare the sugar syrup by adding sugar and water. Mix well until sugar is dissolved, let it come to a boil for 3-4 mins. Add lemon juice and rose water. Remove it from heat. It should be sticky, but not thick.
  12. If required, toast the cake for 2 mins to evenly brown it on top. Remove it from the oven.
  13. While the cake is still hot, cut along the pre-cut lines and quickly pour the prepared sugar syrup on top. Let the cake absorb the syrup and rest for 30-40 mins before it is ready to serve.
  14. Serve with evening coffee/tea. Stays well for over a week in an airtight container in the fridge.

Eggless Basbousa

Detailed step-wise picture recipe of making Eggless Basbousa | Eggfree Semolina Coconut Cake –

1. As prep-work, blanch the almonds in hot boiling water for 3-4 mins and remove skin, set them aside. If using fresh grated coconut, dry roast it for 3-4 mins and then use.

2. In a bowl add fine semolina, sugar, baking powder and coconut.

3. Mix this well and set aside.

4. In another bowl, add melted butter along with yogurt and a pinch of baking powder.

5. Whisk well together and set it aside.

6. Add the wet ingredients to the dry mixture.

7. Gently fold them together until they are just combined.

8. Transfer the cake batter to a greased, lined 6 inches square/rectangle baking tray. Pat it evenly on top.

9. Gently cut into desired shape using a sharp knife. Slowly press a blanched almond on each piece.

10. Bake this cake in a pre-heated oven at 180°C for 30 mins until it is golden and cooked in the center.  If required, toast the cake for 2 mins to evenly brown it on top. Remove it from the oven.

11. Meanwhile prepare the sugar syrup by adding sugar and water. Mix well until sugar is dissolved, let it come to a boil for 3-4 mins.

12. Add lemon juice and rose water. Remove it from heat. It should be sticky, but not thick.

14. While the cake is still hot, cut along the pre-cut lines and quickly pour the prepared sugar syrup on top. Let the cake absorb the syrup and rest for 30-40 mins before it is ready to serve.

15. Serve with evening coffee/tea. Stays well for over a week in an airtight container in the fridge.

Eggless Basbousa

Note –
  • I used fresh grated coconut, so dry roasted it until the moisture was gone. Liked the flavor of fresh coconut, but if it is not available use desiccated coconut.
  • If using rose essence, use only 2-3 drops.
  • While cutting the cake before baking, let it set for 2-3 mins. If it is still difficult to cut, dip the knife in hot water.

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4 thoughts on “Eggless Basbousa | Eggfree Semolina Coconut Cake

  1. Love this cake – used to have a lot of it in Bahrain & Kuwait – now that the recipe is available will try it in the New Year – thanks much for sharing your recipe.

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