Go Back
Greek Halva Cake with Whipped Chocolate Ganache – Vegan feat

Greek Halva Cake with Whipped Chocolate Ganache – Vegan

This no-bake Greek halva is a semolina-based vegan cake with a texture between a moist cake and a pudding. The coconut milk and chocolate ganache makes it extra decadent!
Course Dessert
Cuisine Greek, Mediterranean, vegan
Keyword cake, halva, no-bake, semolina
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 16
Calories 378 kcal
Author The Hungry Bites


For the Vegan Halva Cake:

  • 1 cup (200 grams) coarsely ground semolina
  • 1/2 cup (100 grams) finely ground semolina
  • 1/3 cup (75 grams) mild olive oil
  • 2 cups (400 grams) sugar
  • 3 cups (750 grams) water
  • 2 cinnamon sticks
  • 5 cloves
  • 1 teaspoon vanilla
  • pinch of salt

For the Vegan Chocolate Mousse:

  • 12.4 oz (350 grams) dark chocolate 55% - 65% cocoa, finelly chopped
  • 13.5 fl. oz (1 can / 400 ml) coconut milk 20% fat
  • 2 tablespoons brown sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cinnamon
  • pinch of salt
  • cocoa powder for dusting


  1. Make the syrup: transfer the sugar, the water, the salt, the cinnamon sticks, and the cloves to a pot. Bring to a boil, let it bubble for 1 minute, and turn off the heat.
  2. In the meantime, toast the semolina: transfer the oil and the semolina to a large, deep pot and cook over medium heat, stirring constantly until it gets deeper in color and starts to smell nutty. Take off the heat.
  3. Remove the cinnamon sticks and the cloves from the syrup and add the vanilla. Carefully (because it will bubble a lot) add the syrup in the pot with the semolina mixture. Return to the heat and cook stirring constantly until the mixture thickens and it starts to pull away from the sides of the pot. Lightly oil an 8-inch round pan. Spoon the halva into the pan and press it with the back of the spoon or a spatula until the surface is level. Let it cool for 30 minutes, invert it onto a serving plate, and transfer it in the fridge to cool completely.

  4. Make the chocolate ganache: Transfer all the ingredients for the ganache to a small pot and heat gently over medium heat until almost all the chocolate has melted. Remove from the heat and stir until the chocolate melts completely. Transfer the ganache to a clean bowl and refrigerate for 30 minutes to 1 hour or until it reaches the consistency of thick yogurt.
  5. Using an electric mixer (or even a whisk) whip the chocolate ganache until soft peaks form. Don't over-whip (keep in mind that it will become more firm once refrigerated again). Transfer into a piping pag and pipe it over the halva, or using a spatula spread it on an even, thick layer. Optionally, dust with cocoa powder. Eat!

  6. Keep refrigerated for 4 - 5 days.

Recipe Notes

 If you pipe the whipped chocolate ganache you will probably have some leftover which you can serve by scoops next to each slice. Otherwise, you can make half the recipe of the mousse:

  • 1 cup minus 2 tablespoons (200 ml) coconut milk
  • 6.2 oz (175 grams) chocolate
  • 1 tablespoon sugar


If you accidentally over-whip the ganache and becomes too stiff, you can heat it briefly in the microwaves until it becomes soft again (or even melt it completely and start over).