Ethiopian Coffee-Spiced Semolina Cake
A moist semolina cake infused with Ethiopian coffee and warm spices, perfect for an aromatic dessert or afternoon treat. This african-inspired desserts ready in about 55 minutes layers semolina flour, all-purpose flour, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 270 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup semolina flour
- 1/2 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tbsp instant coffee granules
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup plain yogurt
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- for dusting powdered sugar
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Step 2: In a medium bowl, whisk together 1 cup semolina flour, 1/2 cup all-purpose flour, 3/4 cup granulated sugar, 1 tbsp instant coffee granules, 1 tsp ground cinnamon, 1/2 tsp ground cardamom, 1 tsp baking powder, and 1/2 tsp baking soda.
- Step 3: In a separate large bowl, beat 2 large eggs with 1 cup plain yogurt, 1/3 cup vegetable oil, and 1 tsp vanilla extract until smooth.
- Step 4: Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined and smooth.
- Step 5: Pour the batter into the prepared cake pan and smooth the top.
- Step 6: Bake for 35-40 minutes until the top is golden and a toothpick inserted in the center comes out clean.
- Step 7: Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack.
- Step 8: Dust with powdered sugar before serving with coffee or tea.
Frequently asked questions
How long does Ethiopian Coffee-Spiced Semolina Cake take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Ethiopian Coffee-Spiced Semolina Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Ethiopian Coffee-Spiced Semolina Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ethiopian Coffee-Spiced Semolina Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ethiopian Coffee-Spiced Semolina Cake?
African desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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