Vegan Oil-Free Samali

Samali is a classic Greek syrup-soaked semolina dessert, loved for its unique texture and aromatic flavor. This version is vegan and completely oil-free, making it perfect for fasting periods or anyone looking for a lighter sweet treat without compromising on taste.

Flavored with mastic and orange, topped with almonds, and soaked in a fragrant lemon syrup, it’s both delicious and visually appealing. The step-by-step cutting guide ensures even baking and the traditional diamond-shaped pieces.

Vegan Oil-Free Samali

Recipe by George Zolis

5.0 from 1 vote

Course: DessertCuisine: GreekDifficulty: Easy

Servings

30

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

198

kcal

Resting Time

3

Hours

Total time

1

hour 

5

minutes

Traditional Greek samali made vegan and oil-free. Coarse semolina cake flavored with mastic and orange, topped with almonds, and soaked in lemon syrup. Includes step-by-step cutting guide.

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Ingredients

Metric US

• For the Syrup

• 3 cups 3 cup Sugar

• 3 cups 3 cup Water

• Juice of 1 Lemon

• For the Cake

• 3 cup 3 cup Coarse Semolina

• 1 1/2 cups 1 1/2 cup Sugar

• 1 pinch 1 pinch Salt

• 2 tsp 2 tsp Baking Powder

• 1 tsp 1 tsp Baking Soda

• 1 cup 1 cup Water

• 1 cup 1 cup Orange Juice

• Zest of 2 Oranges

• 1/2 tsp 1/2 tsp Ground Mastic

• Almonds for decoration

How to make the Vegan Greek Samali

• For the Syrup
• In a saucepan, add sugar, water, lemon juice, and lemon slices.
• Bring to a boil over medium heat.
• Once boiling, reduce heat and simmer for 6 minutes.
• Remove from heat and allow the syrup to cool completely.
• For the Cake
• In a large bowl, combine coarse semolina, sugar, ground mastiha, and baking powder. Mix well.
• Add orange zest and water.
• In a separate bowl, mix the orange juice with baking soda, then pour it into the main mixture.
• Add a pinch of salt and stir thoroughly.
• Let the mixture rest for 5 minutes.
• Pour the batter into a 30cm round baking pan and spread evenly.
• Cover with cling film and let it rest for at least 3 hours, or ideally overnight.
• Score the top into diamond or square pieces (as shown in the video), and place one almond in the center of each piece.
• Baking and Syrup Soaking
• Preheat the oven to 160°C (320°F) fan or 170°C (340°F) conventional.
• Bake for 40–45 minutes, until golden brown.
• As soon as it comes out of the oven, pour the cold syrup over the hot cake.
• Let it rest and absorb the syrup completely before serving.

Recipe video

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Greek samali is a beloved traditional dessert often enjoyed at celebrations, fairs, and family gatherings. Made primarily with coarse semolina, it has a distinctive texture and a subtly sweet, aromatic profile enhanced with mastic and fresh orange zest. In this oil-free vegan version, the cake remains moist and tender thanks to the syrup, without feeling heavy.

One of the keys to perfect samali is letting the batter rest before baking, allowing the semolina to fully absorb the liquids. The cake is scored before going into the oven, and each piece is topped with an almond, giving it a traditional look.

Once baked, it’s drenched in cool lemon syrup, which soaks through to create the perfect balance of sweetness and moisture.

Serve it chilled for the ultimate refreshing treat, alongside a glass of cold water, just as it’s traditionally enjoyed in Greek homes.