Hi, I am Kate. Today, I will show you a way to prepare vegan cake (no allergens) recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vegan cake (no allergens) Recipe
Vegan cake (no allergens) is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Vegan cake (no allergens) is something which I’ve loved my entire life. They are fine and they look fantastic.
To be with this particular recipe, we must prepare a few components. You can have vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Vegan cake (no allergens):
- Get 30 g dates
- Make ready 30 g dried figs
- Make ready 30 g puffed quinoa
- Make ready 5 g water
- Prepare Base
- Prepare 20 g lemon juice (juice from half lemon)
- Get 100 g honey
- Make ready 150 g cooked chickpea
- Take 400 ml (1 can) full fat coconut milk
- Make ready 60 g coconut oil
- Take 60 g coconut butter
- Get Flavours
- Take 150 g blueberries
- Make ready 150 g strawberries
- Take 150 g blackberries
- Take Coconut flour
- Prepare Chocolate layer
- Get 70 g Chocolate mass
- Take 2-3 tablespoon Coconut milk
- Get 1 tsp Orange zest
Steps to make Vegan cake (no allergens):
- Using a hand blender, blend the dates with the figs and the water, until you have a paste. Incorporate the puffed quinoa and place it as the first layer on a springform pan (18cm diameter). Put it aside
- Blend all the base ingredients together until everything is mixed very well. Divide the base in 2 or 3 equal parts, depending on how many layers or flavors you want to have
- I’ve used frozen berries, that I’ve thawed in a pan on the stove. Blend the berries with the base and add coconut flour to get a ticker base, that won’t easily pour (I’ve added 2 tablespoons but if you use fresh berries you might have to add more). Add this mixture to the quinoa base and place it in the freezer for about 2hours. Repeat this step with the other berries.
- For the chocolate layer, melt the chocolate mass on water bath (bain marine) with the coconut milk and the orange zest, until you have an easy pouring paste. Place this on top of the cake. As the cake will be frozen, you need to move fast as the chocolate will get tick fast
- Before serving, take the cake out of the freezer and keep it a room temperature at least 4h ahead, or place it overnight in the refrigerator
So that’s going to wrap this up for this distinctive dish vegan cake (no allergens) recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
