Hi, I am Marie. Today, we’re going to prepare vegan cake (no allergens) recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will 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 favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Vegan cake (no allergens) is something which I’ve loved my whole life.
To be with this particular 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 cook it.
The ingredients needed to make Vegan cake (no allergens):
- Prepare 30 g dates
- Prepare 30 g dried figs
- Take 30 g puffed quinoa
- Prepare 5 g water
- Prepare Base
- Get 20 g lemon juice (juice from half lemon)
- Prepare 100 g honey
- Take 150 g cooked chickpea
- Prepare 400 ml (1 can) full fat coconut milk
- Get 60 g coconut oil
- Get 60 g coconut butter
- Prepare Flavours
- Make ready 150 g blueberries
- Take 150 g strawberries
- Take 150 g blackberries
- Take Coconut flour
- Take Chocolate layer
- Get 70 g Chocolate mass
- Prepare 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 your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
