• Meze Layer Cake | www.planticize.com

Meze layer cake

Did you miss me? Well, I’m back! I should have told you guys that I was slip sliding away into vacation-ville, but it kind of snuck up on me too! I made this incredible creation a few weeks ago and I meant to share it with you then, but I lost track of time and well, one thing lead to another, and …you know how it is.

Meze Layer Cake | www.planticize.com

The idea for this all started when I uploaded my “massive meze mess” photo to Instagram just over a month ago. My IG followers and the IG community in general went bonkers over that dinner, and to date it is my most liked photo there. So, when that happened I knew I had to do something meze-mermerizing. Haha, get it? That was funny, but this is funnier… I was Googling for inspiration as you do, when I came across this video on YouTube, which had only 50 hits at the time. I thought, “Wow, what a cool idea. But they don’t give any info, instructions, measurements…” So I decided to do all that hard work myself and make my own version.

Meze Layer Cake | www.planticize.com

Then today, when I started writing this post, I saw that the uploader of that video, was NOT the person/site behind the actual cake – they had in fact “stolen” it. Or well, OK, used the video without giving anyone credit. Only today did I find out where the idea really came from. (I said that this would get “funnier” didn’t I? Hmm, maybe I meant, more peculiar, or more coincidental? It gets more “something” anyway, really it does.) When I found the original video, I saw that they included a falafel recipe, but no recipes for the other mixes. Just for the hell of it, I Googled their falafel recipe and found that it was actually BBC Food’s falafel burger recipe that they used – but guess what, no credit there either. But wait there’s more! The BBC got their recipe from the March 2008 edition of Good Food magazine. And I think it ends there – phew!

Meze Layer Cake | www.planticize.com

So what does this all mean? Well it means that nothing is new, everything has been done before (well almost everything) and that everyone borrows a little here and there from everyone else. So why am I special? Well, I’m special because I’m vegan and because I took the nicest photos of this awesome cake that you will ever see. Haha, joking!  No, no, I’m really not that special at all. But I do have for you here, recipes for the FIVE different mixes that I put in my version of this meze layer cake: Hummus, vegan tapenade, falafel, baba ganoush and ajvar. You can, of course, buy one or all of these ready-made in the store (well, finding a good tapenade without anchovies in it might be a bit tricky).

Meze Layer Cake | www.planticize.com

However, it’s SO very rewarding to make everything yourself, from scratch! No preservatives, no additives, no fish or milk sneaking its way into your sauces and mixes. Many of them share vegetables and other ingredients, so be sure to have a look at the ingredients for all the mixes FIRST. That way, for example, you can grill all the eggplant you need at the same time. I wrote how I built this cake, but just how you build yours is up to you. it’s not really that important. However, I would suggest having a moist layer, above and under the “dry layers” of bulgur and falafel. So that’s it, go make yourself a massive, vegan, meze layer cake!

Meze Layer Cake

Prep Time: 30 mins
Cook Time: 30 mins
Serves: 8


    Meze layer cake
  • 1 pita bread
  • 1 small eggplant, sliced
  • 1 small zucchini, sliced
  • 2 roasted red peppers, sliced
  • 1 cup (2.4dl) – bulgur, cooked and cooled
  • ½ cup (1.2 dl) – sun-dried tomatoes, chopped
  • 4 oz (120 g) – artichoke hearts, drained and chopped
  • Hummus: see recipe below
  • Tapenade: see recipe below
  • Falafel mix: see recipe below
  • Baba ganoush: see recipe below
  • Ajvar: see recipe below
  • Optional: yellow bell pepper, parsley, olives for garnish
  • Hummus
  • 8.5 oz (240 g) – chickpeas, drained and rinsed (This is the amount in a 14 oz (400 g) can after draining.)
  • 3 Tbsp (45 ml) – olive oil
  • 1 Tbsp (15 ml) – tahini
  • 1 Tsbp (15 ml) – lemon juice
  • 1 clove – garlic, minced
  • ½ chili pepper, deseeded and very finely sliced
  • ½ tsp (2.5 ml) – cumin powder
  • salt/pepper
  • Tapenade
  • 1 cup (2.4 dl) – mixed olives (I used black, almond filled and garlic filled)
  • 1 Tbsp (15 ml) – olive oil
  • 2 tsps (10 ml) – capers
  • 1 tsp (5 ml) – lemon juice
  • 1 dash – vegan Worcestershire sauce
  • Falafel mix
  • 8.5 oz (240 g) – chickpeas, drained and rinsed (This is the amount in a 14 oz (400 g) can after draining.)
  • 2 Tbsps (30 ml) – olive oil
  • 2 Tbsps (30 ml) – chickpea flour
  • ½ red onion – finely chopped
  • 1 clove – garlic, minced
  • 1 tsp (5 ml) – cumin, ground
  • 1 tsp (5 ml) – coriander, ground
  • ½ chili pepper, deseeded and very finely sliced
  • 1 handful – fresh parsley
  • salt/pepper
  • Baba ganoush
  • ½ lb (225 g) – eggplant, peeled and sliced
  • 1 Tbsp (15 ml) – tahini
  • 1 Tbsp (15 ml) – lemon juice
  • 1 clove – garlic, minced
  • 1 handful – cilantro (fresh coriander)
  • salt/pepper
  • Ajvar
  • ½ lb (225 g) – eggplant, peeled and sliced
  • 2 red bell peppers – deseeded and cut in half into quarters or an equivalent amount of pre-roasted red peppers, from a jar, etc.
  • ¼ cup (.6 dl) – olive oil
  • 3 cloves – garlic, minced
  • salt/pepper


Homemade mixes and sauces
  1. The Hummus, Tapenade and Falafel mix require no preparation before mixing.
  2. For the Baba ganoush and Ajvar, first you need to roast the eggplant and red peppers in the oven for about 30 minutes at 400 F (205 C). I like to peel my eggplant before, because it’s easier. Remove everything from the oven and place the peppers in plastic bag for about 10-15 minutes. Open the bag, be sure they are not too hot and use your fingers to peel off the skin.
  3. Now, simply place all the ingredients for each specific mix into a food processer and blend until smooth, stopping and stirring when necessary – that’s it!
Assembling the meze layer cake
  1. Peel the eggplant, and roast the eggplant and zucchini in the oven for about 30 minutes at 400 F (205 C). Put aside a few eggplant and zucchini slices, a tiny amount of each mix, and some parsley and anything else you want to decorate the top of the cake with later.
  2. Place the pita bread in the bottom of a round, spring form pan of the same size.
  3. Cover the bread with half the hummus mix, and place some zucchini slices and tapenade on top. Cover with the cooked bulgur (you might not need it all.) Press down on the bulgur to make the bottom layers more solid and firm.
  4. Cover with a layer of baba ganoush. Spread some ajvar here and there on top, along with eggplant slices, sundried tomatoes, roasted peppers and artichokes.
  5. Cover with the falafel mix and bake for about 30 minutes, high up in the oven, at 425F (200C). The falafel layer should get some color and have a slightly crispy surface.
  6. Remove from oven, cover with the rest of the hummus, and decorate with slices and mixes you saved in step 1. You can also use some yellow bell pepper, tomatoes, and olives for added fun and color!


  • Lee August 24, 2016 (10:37 am)

    Honestly, I’m drooling all over these photos! It’s the first time I’ve ever heard of a Mezze cake, so, even though the inspiration has been “recycled” all over, I think I will stick with your wonderful vegan recipe. How cool is to serve this at a party?!

    • Chris August 24, 2016 (10:47 pm)

      Hi Marta! Haha, don’t drool on your keyboard/phone now – we don’t want any accidents 😉 So glad you like this. And yes, this is a real crowd pleaser!