Vegan Tahini Cake

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.  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). And various other that I post on Facebook and Instagram.

This cake is a kind of quarantine cake. And that’s because these days when you are run out of e.g. wholemeal flour you use whatever you have in 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 wholemeal flour and honey (see this post on how to substitute sugar for honey). I didn’t want to delay the post, because it’s really very tasty! And it’s ideal for those fasting during the Holy Week.

It is also very convenient because you use the same measuring cup for all ingredients. And you should! Depending on how big your cup is, the bigger the cake will be.

You can also make it with one kind of raisins, or no icing at all. It is generally easy to adjust depending on the ingredients you have in hand.

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Vegan Tahini Cake

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Breakfast, Brunch, Dessert, Snack – Greek

By Evi

Prep Time: 10 mins – Cooking Time: 45 mins – Total Time: 55 mins

A delicious vegan tahini chocolate cake with walnuts and raisins

Ingredients

• ¾ cup tahini
• 1 cup sugar, or coconut sugar
• 2 cups orange juice lukewarm
• ½ cup yellow raisins
• ½ cup Corinthian black raisins
• 1 cup coarsely ground walnuts
• 1 cup chopped chocolate or truffle, or chocolate drops
• 2 cups all purpose flour
• 2 cups durum-wheat flour
• zest of 1 orange
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 250 gr. dark chocolate
• 1 teaspoon coconut oil

Instructions

1

Mix the two flours with the baking powder and soda in a bowl.

2

Put all the raisins in a bowl and sprinkle with a little flour to cover the all.

3

Do the same with the nuts.

4

In a mixer bowl beat tahini and sugar, slowly adding the orange juice and the zest.

5

Stop the mixer and gradually add the flour mixture and mix well.

6

Add the walnuts, raisins and grated chocolate or truffle.

7

Pour the mixture into an oiled and floured cake tin * and bake in a preheated oven at 180oC for about 45 minutes.

8

Let it to cool on a rack and after 10-15 minutes remove the tin carefully. Let it to cool completely.

9

Melt the chocolate in a bain-marie (double boiler) together with the coconut oil. Pour over the cake and let the icing cool before serving.

Notes

* The size of the cake tin depends on the measuring cup you will use. With the classic measuring cup (250ml) you will need a 24cm diameter tin approximately.

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