Zesty Orange Vegan Semolina Cakes

Prep: 20_mins Cook: 40_mins


For the cake:

135ml + 1 tbsp Biona Olive Oil

180ml Biona Orange Juice

120g fine cut orange marmalade

6 tbsp Biona Apple Purée

3 ½ tbsp aquafaba or 1 tin Biona Chickpeas (simply drain the aquafaba from the can and save the chickpeas to add to salads)  

Grated zest of 1 orange

50g Biona Desiccated Coconut

60g brown sugar

70g + 1 tbsp plain flour, sifted

135g fine semolina (for cakes)

1½ tbsp ground almonds or almond flour

1½ tsp baking powder

Orange zest, to decorate 

For the syrup:

360ml Biona Orange Juice

100g brown sugar


  1. Preheat the oven to 180/160C fan. Line a muffin tray with 12 muffin cases.

  2. In a medium bowl, combine the desiccated coconut, brown sugar, plain flour, semolina, ground almonds/almond flour and baking powder.

  3. In a separate large bowl, whip the aquafaba for about 4-6 minutes using an electric whisk, until it has soft peaks. 

  4. Whisk in the olive oil, orange juice, marmalade, apple puree and orange zest until well combined.

  5. Slowly add the dry ingredients to the wet ingredients until well combined. The mixture should be quite thin.

  6. Evenly distribute the mixture between the 12 muffin cases. Bake in the preheated oven until the tops are lightly browned and an inserted toothpick comes out clean with no wet cake mixture on it  (about 30 minutes). 

  7. While the cupcakes are baking, combine the syrup ingredients in a small saucepan and bring to a gentle simmer on a low heat.

  8. As soon as the muffins are out of the oven, brush them with the hot syrup several times, allowing it to soak into the cakes in between.

  9. Return the leftover syrup to the hob for 8-10 minutes, and then let it come to the boil and thicken slightly. Brush the thickened syrup onto the cakes and sprinkle with orange zest. 

  10. Share and enjoy!

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