Hello, I am Laura. Today, I will show you a way to make vegan cake (no allergens) recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a bit tastier. 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 favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Vegan cake (no allergens) is something which I’ve loved my entire life.
To be with this recipe, we must prepare a few components. You can cook vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Vegan cake (no allergens):
- Prepare 30 g dates
- Make ready 30 g dried figs
- Get 30 g puffed quinoa
- Make ready 5 g water
- Take Base
- Take 20 g lemon juice (juice from half lemon)
- Get 100 g honey
- Make ready 150 g cooked chickpea
- Prepare 400 ml (1 can) full fat coconut milk
- Get 60 g coconut oil
- Get 60 g coconut butter
- Make ready Flavours
- Take 150 g blueberries
- Get 150 g strawberries
- Take 150 g blackberries
- Prepare Coconut flour
- Take Chocolate layer
- Prepare 70 g Chocolate mass
- Prepare 2-3 tablespoon Coconut milk
- Make ready 1 tsp Orange zest
Instructions 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 is going to wrap it up with this special dish vegan cake (no allergens) recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
