Fluffy Vegan Pancakes
Thick, tall, American-style pancakes with no eggs or dairy — and nobody can tell. Six ingredients, 20 minutes.
VeganUnder 30 min
Raspberry Pistachio Semolina Cake
A fragrant, syrup-soaked semolina cake with raspberries and pistachios.
Vegetarian
(0 ratings)
Prep20 min
Cook40 min
Total1 hr
Serves10
DifficultyMedium
A fragrant, syrup-soaked semolina cake with raspberries and pistachios. Built around everyday ingredients and a clear method, this vegetarian recipe delivers strong flavour without unnecessary complication.
Method
- Heat oven to 180°C (160°C fan). Mix semolina, flour and baking powder.
- Whisk 100 g sugar, yoghurt, eggs, oil and zest; combine with dry ingredients.
- Fold in raspberries, pour into a lined 20 cm tin and bake 35–40 minutes.
- Simmer remaining sugar, water and lemon juice for 4 minutes.
- Pour syrup over warm cake and top with pistachios.
💡 VeggieTip notes
- Let the syrup soak in before slicing.
- Frozen raspberries can go in without thawing.
Nutrition (per serving, approx.)
352kcal
7g protein
46g carbs
16g fat
3g fibre
Values are estimates and will vary with brands and portion sizes.