Burmese Semolina Cake (Sanwin Makin) - Egg-Free

Ingredients

• 1 cup Semolina Flour
• 1 can (13.5 oz) Coconut Milk
• 3/4 cup Sugar
• 1/2 cup Vegan Butter
• 1 tsp Baking Powder
• 2 tbsp Poppy Seeds
• 1 tsp Vanilla Extract
• 1/4 cup Applesauce
• 2 tbsp Almond Milk

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. Have a baking pan ready.
2. 2In a large mixing bowl, combine the 1 cup Semolina Flour, 1 tsp Baking Powder, and 2 tbsp Poppy Seeds.
3. 3In a separate medium saucepan, combine the 1 can (about 380 g) Coconut Milk, 3/4 cup Sugar, and 1/2 cup Vegan Butter. Heat this mixture over medium heat, stirring occasionally, until the 1/2 cup Vegan Butter is fully melted and the 3/4 cup Sugar is completely dissolved. Remove the saucepan from the heat.
4. 4Stir the 1/4 cup Applesauce and 2 tbsp Almond Milk into the warm mixture in the saucepan.
5. 5Pour the wet ingredients from the saucepan into the large mixing bowl with the dry ingredients. Mix gently until just combined; be careful not to overmix the batter.
6. 6Add the 1 tsp Vanilla Extract to the batter and stir it in until evenly distributed.
7. 7Pour the prepared batter evenly into the baking pan. Bake for 40-45 minutes in the preheated oven at 175°C, or until a toothpick inserted into the center of the cake comes out clean.
8. 8Allow the cake to cool completely in the pan before slicing and serving. Cooling is important to allow the cake to set properly and prevent it from crumbling.

Substitutions

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