Oh My! What can I say? This besboosa is one of those recipes that literally made my day…or days when I was working on it. It turned out so good, just as good as any besboosa with eggs or diary. And that cashew cream filling just takes it over the top! You will certainly wow your family and friends…vegan or not.

Now I wouldn’t call this a healthy dessert…but great for anyone avoiding dairy-free or eggs, and a wonderful option especially for Ramadan if you’re vegan. I’ve gone vegan for the month of Ramadan, and so far it’s been as easy as pie…or should I say besboosa?

Now you could health-ify this recipe a bit by reducing the sugar in both the besboosa or filling, or swapping it for an alternative sweetener. I haven’t tried that yet as my intent was to create a vegan besboosa to be proud of first. I do plan on experimenting some more, but if you do so before me, please share your results in the comments below.

Now before we get into the recipe…a few notes about the ingredients used:

Semolina is traditional in besboosa, however, if you just want to make a “cake” use all-purpose flour instead.

I loved using almond flour as it adds flavor, richness and an interesting texture. However, if you prefer a nut-free version, just use more semolina instead.

The same applies for the desiccated coconut, more semolina can be used, but I highly advice you try it out with the coconut.

You can certainly use any other dairy-free milk, but oat milk does help the cake brown more due to its higher sugar content compared to other milk alternatives.

I used Buttery Coconut Oil, but you can certainly use coconut or any other oil you prefer.

As for the aquafaba (which means bean water, and you can read more about it here), I can’t believe it has taken me this long to experiment with it. I am loving it!! It can add lightness to vegan desserts, with absolutely no noticeable bean flavor. The healthiest option is to cook your own chickpeas and use the water, but I don’t usually have that on hand. So instead I go to our local “Nikhi and Bajila” shop and they’ll give me a whole container full for just 50fils. You can store it in ice-cube trays and take out the amount you will need for your recipe. It’s important to whip the aquafaba with the cream of tartar in order to get it to reach stiff peaks and get you the airiness needed when mixed into the cake batter. I usually find cream of tartar in Save Co. or Sultan Centre in Kuwait.

With regards to the syrup, I cheated by using agave, but you can certainly use a more traditional sugar syrup. You can also use honey instead of the agave.

I used a 9inch round spring-form pan, I wanted to be able to easily release the cake from the sides. Make sure to use a pan with a similar size.