Hello, I’m Marie. Today, I’m gonna show you how to prepare vegan cake (no allergens) recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Vegan cake (no allergens) Recipe
Vegan cake (no allergens) is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Vegan cake (no allergens) is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. 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):
- Make ready 30 g dates
- Get 30 g dried figs
- Prepare 30 g puffed quinoa
- Prepare 5 g water
- Prepare Base
- Prepare 20 g lemon juice (juice from half lemon)
- Get 100 g honey
- Take 150 g cooked chickpea
- Get 400 ml (1 can) full fat coconut milk
- Get 60 g coconut oil
- Make ready 60 g coconut butter
- Prepare Flavours
- Make ready 150 g blueberries
- Make ready 150 g strawberries
- Take 150 g blackberries
- Prepare Coconut flour
- Get Chocolate layer
- Prepare 70 g Chocolate mass
- Get 2-3 tablespoon Coconut milk
- Take 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 this up for this special dish vegan cake (no allergens) recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
