Hi, I am Clara. Today, we’re going to make vegan cake (no allergens) recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a 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 popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Vegan cake (no allergens) is something which I have loved my whole life.
To be with this recipe, we must first prepare a few components. You can have 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):
- Take 30 g dates
- Get 30 g dried figs
- Make ready 30 g puffed quinoa
- Take 5 g water
- Take Base
- Prepare 20 g lemon juice (juice from half lemon)
- Take 100 g honey
- Prepare 150 g cooked chickpea
- Get 400 ml (1 can) full fat coconut milk
- Make ready 60 g coconut oil
- Make ready 60 g coconut butter
- Get Flavours
- Make ready 150 g blueberries
- Make ready 150 g strawberries
- Get 150 g blackberries
- Prepare Coconut flour
- Prepare Chocolate layer
- Prepare 70 g Chocolate mass
- Take 2-3 tablespoon Coconut milk
- Prepare 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’s going to wrap it up with this exceptional dish vegan cake (no allergens) recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
