Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, vegan cake (no allergens). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Vegan cake (no allergens) is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Vegan cake (no allergens) is something which I’ve loved my entire life.
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To get started with this recipe, we have to 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):
- Take 30 g dates
- Get 30 g dried figs
- Prepare 30 g puffed quinoa
- Take 5 g water
- Prepare Base
- Make ready 20 g lemon juice (juice from half lemon)
- Take 100 g honey
- Prepare 150 g cooked chickpea
- Prepare 400 ml (1 can) full fat coconut milk
- Make ready 60 g coconut oil
- Get 60 g coconut butter
- Make ready Flavours
- Take 150 g blueberries
- Get 150 g strawberries
- Get 150 g blackberries
- Make ready Coconut flour
- Get Chocolate layer
- Prepare 70 g Chocolate mass
- Get 2-3 tablespoon Coconut milk
- Make ready 1 tsp Orange zest
Created this for a friend that cannot eat flour, eggs, nuts, cheese and milk. While not completely vegan, we love the creative selection of this allergen-friendly Texan bakery. It is also naturally soy-free and nightshade-free, as well as free of artificial colors. Vegan cake (no allergens) step by step.
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
It is also naturally soy-free and nightshade-free, as well as free of artificial colors. Vegan cake (no allergens) step by step. Using a hand blender, blend the dates with the figs and the water, until you have a paste. Blend all the base ingredients together until everything is mixed very well. This vegan banana cake recipe is one of the most popular vegan cakes on The Spruce.
So that is going to wrap it up for this exceptional food vegan cake (no allergens) recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
