Introducing a traditional authentic Lebanese recipe that is the perfect definition of a labor of love, my Lebanese Sfouf (Turmeric Cake) recipe is not one to be missed!
An egg-free vegan-friendly cake, engulfed in a vibrant yellow color, subtle sweet earthy flavor, and a chewy texture, this one is a crowd favorite across generations!
Our love for Middle Eastern recipes just keeps unconditionally growing everyday. It is no longer a matter of trying out different recipes, Middle Eastern delights bring you a chance to experience culture, history, and just a dash of magic!
Traditional Lebanese Sfouf Recipe
I honestly can’t remember a family gathering or any kind of celebration where laughs weren’t had over a hot pot of cinnamon tea or steaming cups of coffee and traditional homemade desserts.
There has always been something heartwarming about traditional passed-down recipes from our grandparents. It is like biting into a sweet piece of history, memories, and soul-filling nostalgia.
This Traditional Lebanese Sfouf (Sfoof) recipe, also known as the yellow Turmeric cake is a subtly sweet vegan-friendly delight that will allow you to enjoy a feel of the Mediterranean.
These Lebanese Sfouf are a Creation for Celebrations
What Are The Lebanese Sfouf?
If you aren’t already acquainted with this authentic Lebanese delight, then let’s get introductions out of the way!
This vibrant yellow Turmeric Cake is a famous Lebanese treat that is light, vegan-friendly, and made with simple home-found ingredients.
And what about that fun name? Don’t worry, get those chuckles out of your system! We’ve sure had our fun with it when we were kids!
Sfouf literally translates to rows in Arabic, which is how the Turmeric cake is supposed to be cut!
Well…its name may not seem very creative, but the taste will surely blow your mind!
Enjoy With a Hot Cup of Coffee or Tea
How to Serve The Vibrant Turmeric Cake?
It is great to know that you can serve your yellow Turmeric cake straight out of the fridge, or warm at room temperature. Both will taste amazingly good!
It is commonly known that the Lebanese Sfouf is not too sweet and can be enjoyed by anyone, anywhere, and anytime! Serve it with a cup of hot tea, coffee, or milk for the young ones!
We are used to serving a dish of perfectly golden Sfouf during celebrations, birthdays, or any family gathering! This one is a treat across generations!
Grab a Taste of The Mediterranean!
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Let’s start with a staple Middle-Eastern multifaceted creams-Ashta.
Get a taste of Ashta-filled sweet bites with my Middle Eastern Pancakes-Atayif recipe! It is filled with Ashta and topped with an aromatic simple syrup.
While you are at it, grab a piece of Osmaliyi! This one is made with buttery stringy Filo Dough, filled with Ashta sweet cream, and baked to perfection! A must try!
The Sweetest Guilt-Free Indulgence
Celebrations are Near? No Worries!
It wouldn’t be a Ramadan family gathering or a satisfying Shour without some Knefeh with Mozzarella cheese. A beautifully golden exterior with a heavenly taste? Serve us seconds!
Also, whether you call them Eid Cookies, Ramadan Date Cookies, Arabic cookies, or Date Paste Cookies, the Lebanese Maamul cookies are VIP guests at Eid Al-Fitr, Lent, Easter, and many other holiday celebrations!
You Just Unlocked a New Favorite Family Dessert
Tips for Perfect Lebanese Sfouf!
Middle Eastern recipes may sometimes look a bit intimidating, but when it comes to this Lebanese Sfouf recipe, I will be the first to reassure you that you are going to enjoy an authentic hassle-free taste of culture. Here’s how!
Tip 1: This recipe doesn’t include semolina flour. But if you feel like that’s an addition you would like to have, then replace 1 ½ cup of flour with coarse or fine semolina to your dry mix.
Tip 2: Pay attention to your oven’s heat strength. This cake may take less than 30 minutes, so keep an eye out for the oven.
Tip 3: It is best to blend the dry ingredients first, then add in the wet ingredients.
Tip 4: If you are short on raw almonds or dry nuts, then a sprinkle of toasted sesame seeds will do the trick!
A Vegan-Friendly Recipe to Satisfy All Preferences
Frequently Asked Questions
Sure you can! Lessen the sugar by ½ cup if you don’t prefer your cake to be too sweet.
Yes definitely! If you are looking for an oil-free cake, then simply replace the same amount of oil with your choice of milk.
Store any leftovers Sfouf at room temperature for about 7 days, or in an airtight container in the fridge for 10 days.
A Labor of love!
The Ingredients You Will Need For Your Lebanese Sfouf
- All-purpose flour
- turmeric powder
- vegetable or avocado oil
- fat milk or almond milk
- baking powder
- raw almonds or pine nuts
- tahini paste
Read, Ravish, Repeat!
Follow The Instructions
First, preheat the oven to 350ºF.
Next, coat a 9×13 inch baking pan, or a round cake pan, with tahini paste. Use your hands, a brush, or a cooking spray.
After, lightly dust the sides of the pan with about 1 teaspoon of all-purpose flour.
Then, in a large bowl, mix together the dry ingredients consisting of all-purpose flour, sugar, turmeric powder, baking powder, and salt.
Add your vegetable or avocado oil and milk to the dry ingredients, and mix for about 2-3 minutes with an electric mixer.
Finally, pour the batter into the prepared pan, and sprinkle pine nuts on top of the batter. Bake on 350ºF for 28-30 minutes or until a toothpick inserted in the center of the cake comes out dry.
Allow the cake to cool for at least 10-15 minutes before cutting.
Other Recipes You Might Enjoy!
- Chocolate Quinoa Cookies
- Almond Milk Strawberry Pancakes (Dairy Free)
- Creamy Vegan Rice Pudding (Dairy & Gluten Free)
- 5 Minute Boston Cream Donut Buns
- No Bake Pumpkin Lasagna Dessert
- Easy Homemade Caramel Popcorn
- Irresistible Apple Nachos
- Apple Pie Roll Ups
- Easy Three Ingredient Caramel Sauce!
- 2 Ingredient Caramel Macchiato Whipped Cream
Lebanese Sfouf Recipe (Yellow Turmeric Cake)
- 3 cups all-purpose flour
- 2 cups sugar
- 2 tbsp. turmeric powder
- ½ cup vegetable or avocado oil
- 2 cups full fat or almond milk
- ½ teaspoon salt
- 2 tbsp. baking powder
- 3 tbsp. raw almonds or pine nuts
- 2 tbsp. tahini paste
- First, preheat the oven to 350ºF.
- Coat a 9×13 inch baking pan, or a round cake pan, with tahini paste. Use your hands, a brush, or a cooking spray.
- Lightly dust the sides of the pan with about 1 teaspoon of all-purpose flour.
- In a large bowl, mix together the dry ingredients consisting of all-purpose flour, sugar, turmeric, baking powder, and salt.
- Add you vegetable or avocado oil and milk to the dry ingredients, and mix for about 2-3 minutes with an electric mixer.
- Pour the batter into the prepared pan, and sprinkle pine nuts on top of batter.
- Bake on 350ºF for 28-30 minutes or until a toothpick inserted in the center of the cake comes out dry.
- Allow the cake to cool for at least 10-15 minutes before cutting.
- This recipe doesn’t include semolina flour. But if you feel like that’s an addition you would like to have, then replace 1 ½ cup of flour with coarse or fine semolina to your dry mix.
- Pay attention to your oven’s heat strength. This cake may be done in less than 30 minutes, so keep an eye out for the oven.
- It is best to blend the dry ingredients first, then add in the wet ingredients and blend.
- If you are short on raw almonds or dry nuts, then a sprinkle of toasted sesame seeds will do the trick!
Liz D. says
I love this eggless sfouf. It has a very nice texture, a wonderful aroma, and a great taste. Thanks for sharing
This recipe was a crowd pleaser! We loved it! It was so easy to whip up
This came out amazing. I just have a question the color i got was reddish not like yours. What do you think the reason is?
Excellent! I found this online “Turmeric contains a component called curcumin”. When the pH of the curcumin rises above 7 (which I think baking powder can play a role), then tends to liberate a yellow red or it turns red.