Hi, I’m Marie. Today, I will show you a way to prepare vegan cake (no allergens) recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. 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 favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Vegan cake (no allergens) is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. 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):
- Get 30 g dates
- Get 30 g dried figs
- Prepare 30 g puffed quinoa
- Get 5 g water
- Make ready Base
- Take 20 g lemon juice (juice from half lemon)
- Prepare 100 g honey
- Get 150 g cooked chickpea
- Prepare 400 ml (1 can) full fat coconut milk
- Make ready 60 g coconut oil
- Make ready 60 g coconut butter
- Make ready Flavours
- Make ready 150 g blueberries
- Get 150 g strawberries
- Take 150 g blackberries
- Get Coconut flour
- Get Chocolate layer
- Make ready 70 g Chocolate mass
- Make ready 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 it up for this special dish vegan cake (no allergens) recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
