Ghanaian Gluten-Free Sempebi Cakes – A Delightful Fusion of Flavors
Our delicious gluten-free Sempebi Cakes recipe is inspired by traditional Ghanaian cuisine and combines the flavors of cornmeal, coconut milk, and pecans in a mouthwatering dessert that's sure to impress your friends and family.
Allergens
Eggs, Nuts
Ingredients
- 1 cup gluten
- free cornmeal (yellow or white) 1/2 cup coconut milk 1/4 cup granulated sugar 2 large eggs 1 teaspoon baking powder 1/2 teaspoon sea salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/4 teaspoon vanilla extract (gluten
- free) 3 tablespoons melted butter (or coconut oil for dairy
- free) 1/2 cup pecan pieces, toasted
Instructions
- In a large bowl, whisk together the cornmeal, baking powder, salt, nutmeg, and cinnamon. Set aside. In another bowl, whisk together the eggs, sugar, coconut milk, vanilla extract, and melted butter until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the pecan pieces. Preheat an oven to 375°F (190°C). Grease a 12 cup muffin tin or line with paper liners. Fill each cup about two thirds full with batter. Bake for 18 20 minutes, or until a toothpick inserted in the center of a cake comes out clean. Allow the cakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Chef’s Insight
Traditional Sempebi Cakes are made using regular cornmeal, but this gluten-free adaptation makes them accessible to everyone.
Notes
Feel free to add other ingredients like raisins or chocolate chips for an extra twist on this classic Ghanaian dessert.