New Recipe: Recipe Corner: Vegan Tahini Cake

This recipe is courtesy of The Art of Armenian and Middle Eastern Cooking at:

It was originally posted by Athens-based food blogger, recipe developer and food photographer Evi Skoura on April 15, 2020 at:

“Here I am finally, after a long time, with a fasting vegan tahini cake with walnuts, raisins and chocolate.  I haven’t had the time to share a blog post since last November,” says Evi.  “I don’t really know how the time passed.  It’s not that I didn’t make new recipes, though. Those of you who follow me on social networks see the recipes and articles I am preparing for AB Vassilopoulos, on the site #allazoumesinithies (site in Greek).”

Evi Skoura

“Having worked at an airline for about two decades, I have tried food from almost all corners of the globe.  I like to “mix up” recipes from various cuisines, but my favorite are the Mediterranean, and especially Greek cuisine.  I like spices, ginger, lime, coconut, nuts, yogurt, legumes and other materials that you will discover by reading my posts.”

“This cake is a kind of quarantine cake.  And that’s because these days when you are out of e.g., whole meal flour, you can use whatever you have on hand, since we limit our visits to the grocery store as much as possible due to Covid-19.  That’s what I do.  So today’s cake did not come out very healthy, but the next time I make it I will use whole meal flour and honey. And it’s ideal for those fasting during the Holy Week.”

“It is very convenient because you use the same measuring device for all materials. And so it should be, the same cup for everything.  Depending on how big your cup is, the bigger the cake will be.  Also, you can add any kind of raisins or not use icing at all.  It is generally easy to customize this recipe depending on the materials you have on hand,” adds Evi.

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