Traditional African Cake Recipes and Designs

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Discover the delightful world of traditional African cakes with recipes and designs that bring unique flavors and textures to your table. From the zesty West African Lime Cake to the comforting South African Fat Cakes and the irresistible Malva Pudding, these recipes offer a taste of Africa's rich culinary heritage.

West African Lime Cake (Keke)

My family just adores this fresh West African Lime Cake. Once the summer hits, I start thinking about light and fruity cakes and treats. And what could be better in summer than a zesty African lime cake?

This West African Lime Cake called Keke is a wonderful dessert that is not too sweet and is super easy to make. It was the perfect ending to our Togolese meal. It’s is a very easy recipe to follow - you just have to combine sugar, butter, eggs, lime and flour to make a light and tasty cake that everyone will love. This is such an easy recipe it only has 6 ingredients just sugar, butter, eggs, lime, flour and baking powder. Easy peasy to throw together. The peanut topping is optional.

I brought this cake to a friend’s barbecue last summer and I didn’t even get the chance to taste it - it was devoured before I could get a slice! The next time you’re baking for a summer barbecue, this is the recipe to try. This West African Lime Cake is simple, quick and tasty. It always goes down a treat when I make it for a crowd.


West African Lime Cake

This recipe makes an 8x8 square pan or a an eight inch cake pan would work too. Togo has some other great dishes you can serve for an authentic meal. Did you know that Togo's capital city, Lome' is considered to be one of the most beautiful cities in all of West Africa? It has broad boulevards and a cosmopolitan atmosphere. The capital city Lome' got its name from the alo trees that used to grow around the city.

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Recipe

  1. Preheat Oven to 300 degrees.
  2. Grease and flour a 8x8 square pan or 8"round cake tin.
  3. Cream together the butter and sugar until light and fluffy with a hand mixer.
  4. Add eggs in one at a time until incorporated and then add in the lime juice mix together.
  5. Stir in the flour and baking powder until all is well combined.
  6. Pour batter into the baking pan.
  7. Bake for about 25 minutes until top is lightly browned and a toothpick comes out clean.
  8. Let cool.
  9. Garnish with crushed peanuts if using and serve.

The African Cake

The African Cake belongs to the family of the Pound Cake but with a little twist. If this is your first time making this Cake, and you plan to make this recipe as a whole without dividing it, it is advisable to divide your batter into two small baking Pans, rather than a large baking pan like I used. You will likely get a very good result with a smaller Pan because the Cake will bake faster, hence, you will achieve a soft and tender crumb effortlessly.

Grease your baking Pan with some Butter and dust it with some flour then set it aside Mix the Flour, Baking powder and nutmeg in a Bowl and set aside as well Add 4 sticks of Butter (At room temperature) together with the Sugar in the mixing bowl and cream it together until it's smooth fluffy and creamy Add the Eggs one at a time mixing the Egg into the cream after each addition Mix in the Vanilla as well Start alternating the addition of flour and milk until it's well combined pour the batter inside the baking pan and bake for 1 hr 20 mins to 1hr 40 mins, till it's golden and caramelized on the edges or when a toothpick inserted in the center of the cake comes out clean.

South African Fat Cakes (Vetkoek)

A few years ago, my daughter, Ava, went to South Africa. One of the recipes that she talked frequently about was South African Fat Cakes also known as Vetkoek. Fat cakes are a type of fried dough recipe that is most often served as a snack in South Africa, Botswana, and other southern African countries.

These cakes can either be made with yeast or baking powder, and they resemble hamburger buns that you can stuff with curried minced meat or other fillings. The tasty, savory fried breads are great for a quick snack or appetizer. Stuff the fried dough with your favorite meats, cheeses, and other goodies for breakfast or lunch.


South African Fat Cakes (Vetkoek)

Key Features:

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  • Texture all-stars - These fat cakes are sensational because they’re crispy and golden on the outside yet so incredibly fluffy and moist on the inside.
  • Versatile - I love that you can serve these either sweet or savory!
  • Simple ingredients - You can make these delicious South African fat cakes using a handful of simple, easy-to-find pantry ingredients.

MAGWINYA || SOUTH AFRICAN VETKOEK RECIPE || FAT CAKES || VETKOEK AKA PUFF PUFFS - COOKING QUEEN

This nostalgic Fat Cake Recipe is one of the best comfort food recipes you’ll try.

Tips and Variations

  • Whole wheat - Swap the bread flour with whole wheat flour.
  • Stuffing - The options are endless, but stuff these with vanilla ice cream, cheese, shredded chicken or with the minced meat recipe below.
  • Mini versions - Make bite-sized versions of these fat cakes using a really small ice cream scooper.

Yeast Dough Recipe

  1. Place 2 tablespoons sugar and the dry active yeast in the bowl of a large stand mixer.
  2. Add lukewarm water to the bowl, and allow the mixture to foam for 10 minutes, to activate the yeast. *Water that is too warm will kill the yeast, causing it to not rise. Make sure the water is just barely warmer than the temperature of your skin.
  3. Add the remaining sugar and salt to the yeast mixture. Then place a bread hook on the mixer and turn on low. Slowly add the 4 cups of bread flour to the mix. Once the dough comes together allow it to need for 5 minutes. That dough will be wet and tacky. If it looks dry, add a little more water to the dough.
  4. Remove the bread hook and cover the bowl with plastic wrap. Then allow it to rise for 1 to 2 hours, until double in size.
  5. Once the dough has risen, set a large pot over medium to medium-low heat. Attach a cooking thermometer to the side of the pot and pour in the oil. Allow the oil to rise to 350°F. Place a plate lined with paper towels on the side of the stove.
  6. Once the oil is at the right temperature, use a 1 ½ to 2 tablespoon scoop to portion out pieces of the wet dough. Dunk the scoop in the fryer oil, if needed, to coat it so that the dough does not stick to the scoop. Place the balls into the fry oil and rotate immediately. Continued a portion out balls of dough, gently placing them in the fryer oil. Use a skimmer to rotate the balls throughout the cooking process so that they are evenly golden on all sides. Cook for 4-5 minutes until a fork inserted into the center of one ball comes out clean. *The temperature will drop once the dough balls are in the oil. This is a good thing! Adjust the temperature to keep the oil around 320°F if possible. Use the skimmer to move the fried fat cakes to the plate.

Baking Powder Dough Recipe

  1. In a large bowl, or stand mixer with a bread hook, combine the bread flour, sugar, baking powder, and salt.
  2. Pour in ¾ cup of water. Mix until the dough forms a ball. (Do this by hand or with the bread hook.)
  3. Continue to knead the dough for 5 minutes until it is firm and smooth, but still soft. If the dough seems dry, add another ¼ cup of water.
  4. Cut the dough into 12 equal pieces.
  5. Follow the instructions above to prepare the fry oil. Place 3-4 disks into the fry oil at a time, making sure the temperature drops down to about 320°F. Fry for 3 to 5 minutes, until lightly golden. A fork inserted into the center should come out clean.

Minced Meat Filling Recipe

  1. Set a large sauté pan over medium heat. Add the oil to the pan. Once hot, stir in the diced onions, garlic, and ginger.
  2. Once the onions have softened, stir in all spices: curry powder, Gara masala, chili powder, ground cumin, and salt.
  3. Stir in the ground beef and diced potatoes. Stir and brown the meat breaking it apart with a wooden spoon to form small pieces as it cooks.
  4. Stir in the tomatoes and frozen peas. Fill the tomato can with 15 ounces of water, then add to the pan.
  5. Simmer the minced meat mixture until the sauce has reduced and the potatoes are cooked through.

Additional Tips

  • Why is the dough so sticky? Sticky dough is fine, but it should not be soupy. Just add a little bit more flour if you need it into a large mixing bowl, and or wet the dough with oil.
  • How do I know when the fat cakes are ready? They should be nice and golden brown and crispy on the outside and definitely do the toothpick test! Insert a toothpick and if it comes out clean, then the fat cakes are ready.
  • When do I stuff them? After you fry them!

Malva Pudding

Malva pudding (malvapoeding) is a popular South African dessert of Cape Dutch origin. The unique flavor combination of apricot jam and butter-cream sauce creates an appetizing sweetness with caramelized exterior and spongy interior that you'll find only here!

Malva pudding is a classic South African dessert spongy in texture, sticky, and irresistible. These easy mini cakes are made with apricot jam that gives them a delicious caramelized texture, and the sweet, buttery cream sauce makes them deliciously gooey. Who doesn't love a warm, gooey cake à la mode?

Malva pudding is as ingrained in South African culture as melktert or crunchies. The cake is poured with cream sauce while it's hot, making the pudding delightfully sticky. It is usually served with ice cream or custard, and sometimes both. This super simple recipe just needs some staples from your fridge and pantry. Mixing vinegar with baking soda creates a chemical reaction that releases carbon dioxide, which makes for rising with a perfectly fluffy texture. You won't taste the vinegar after baking.


Malva Pudding

When you have a cake like this that makes you melt into your chair, you'll want to indulge all you want (and you can). Traditionally, the pudding is baked in one pan, making it even easier to make. I love the individual mini cakes because it makes for mess-free serving and easy portion control.

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Recipe

Pudding Cakes

  1. Preheat oven to 350 degrees Fahrenheit. Grease a 6-cup muffin pan or a 7-inch round or square baking dish.
  2. With an electric mixer, beat the butter and sugar together until creamy. Add the eggs and beat until light and fluffy.
  3. Add in the jam and mix through.
  4. Dissolve the baking soda in the milk.
  5. In a separate bowl whisk together the flour and salt.
  6. Add the dry ingredients to the wet mix alternating with milk. Stir in the vinegar. Combine everything together.
  7. Pour into the prepared muffin pan and bake until the cakes turn golden brown on the edges about 30-45 minutes (about 60 minutes if you're not using a muffin pan).

Cream Sauce

  1. In a saucepan, add all the ingredients and heat over medium heat until butter is melted and everything is well combined.

Assemble

  1. Take out the cakes from the oven and poke holes with a toothpick all over them. To avoid lumps of apricot jam and ensure even spreading in the pudding, warm the jam with a splash of water (about ½ teaspoon) until it liquefies.
  2. The butter sauce will separate a bit when simmering, but don't worry! Just scoop out any milk solids before pouring it over your cake.

You want to make sure you pour the sauce over your pudding while it's still hot so that all those delicious flavors can sink in. It is best to serve the pudding when the sauce is fully absorbed; let the cakes rest for 10-15 minutes.

Tips and Variations

  • If you choose to bake the pudding in one pan instead in a muffin tin or ramekins, you will need to bake it longer, about 30-40 minutes.
  • Try using ginger in the pudding mix for a little bit of spice or switching some of the ingredients for the cream sauce.
  • You can include brandy, sherry, or dark rum into the sauce before pouring it over the pudding for a more adult version.
  • I've heard of people using sweetened condensed milk instead of cream, and some like to add almond extract in addition to the vanilla extract.
  • Serve the pudding cakes warm or cold as they are, or you can dust them with powdered sugar or top them with ice cream.
  • You can make malva pudding as one big cake or use a muffin pan to create single servings.

FAQ

  • Can I use substitute apricot jam? You can use guava or strawberry jam or try orange marmalade, each creating a different flavor of malva pudding.
  • How do I store malva pudding? Refrigerate leftover malva pudding in an airtight container for up to three days. You can eat it cold or reheat it in a microwave or oven to 300 F.
  • Can I freeze malva pudding cakes? Yes, you can freeze the mini cakes-Thaw before reheating or eating cold.
  • How do I serve it? Serve hot or cold, dusted with powdered sugar, or top with custard, ice cream, or whipped cream.

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