Eggless Basbousa
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Make an authentic eggless Basbousa. This semolina cake soaked in a light syrup is a must-have treat of Middle Eastern cuisine.
The Arabic semolina cake that soaks up syrup like a sponge and gets better with every bite. This no-egg version keeps the signature grainy crumb and the sweet lemon-scented soaking, so the whole table — egg-free or not — can enjoy it.
🥄 Ingredients
- 🫗 1 1/2 cups fine semolina
- 🫗 1 cup sugar
- 🫗 1 cup evaporated milk (whole milk can be used as a substitute)
- 🫗 1/2 cup shredded coconut (can be replaced with fresh toasted ground coconut)
- 🫗 1/2 teaspoon baking soda (substitute: 1 teaspoon baking powder)
- 🫗 1/2 teaspoon lemon juice
- 🫗 1 cup sugar
- 🫗 1 cup water
- 🫗 1 slice of lemon
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Preheat your oven to 180°C.
In a large bowl, mix the semolina, sugar, shredded coconut, baking soda and lemon juice.
Incorporate the evaporated milk into the mixture until you get a smooth batter.
Pour the batter into a buttered baking dish.
Bake for about 30 minutes until the cake is golden brown.
While baking, prepare the syrup by boiling water and sugar with the lemon slice for a few minutes, then let cool.
As soon as it comes out of the oven, pour the cold syrup over the hot cake. Let it absorb before cutting.
🎥 Video Tutorial
Eggless Basbousa
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Overbaking: Semolina cooks quickly. Watch the color carefully: as soon as the top is golden, take it out to prevent it from drying out.
🔄 Variations
Flavor: Add a few drops of rose water or orange blossom water to the syrup for a more pronounced aromatic touch.
🧊 Storage
- 📦
Keeps perfectly at room temperature for 3 days, covered to retain moisture.
💡 Chef Tips
Soaking: It is crucial to pour the cold syrup over the cake straight out of the oven so the semolina absorbs the liquid properly without becoming too soft.
Decoration: You can place a whole almond in the center of each piece before baking for a traditional look.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →