Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vegan cake (no allergens). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Vegan cake (no allergens) is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Vegan cake (no allergens) is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook 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
- Prepare 30 g dried figs
- Take 30 g puffed quinoa
- Prepare 5 g water
- Prepare Base
- Prepare 20 g lemon juice (juice from half lemon)
- Make ready 100 g honey
- Take 150 g cooked chickpea
- Prepare 400 ml (1 can) full fat coconut milk
- Take 60 g coconut oil
- Make ready 60 g coconut butter
- Make ready Flavours
- Get 150 g blueberries
- Get 150 g strawberries
- Take 150 g blackberries
- Take Coconut flour
- Prepare Chocolate layer
- Take 70 g Chocolate mass
- Prepare 2-3 tablespoon Coconut milk
- Make ready 1 tsp Orange zest
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. It is also naturally soy-free and nightshade-free, as well as free of artificial colors.
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
Blend all the base ingredients together until everything is mixed very well. It is also naturally soy-free and nightshade-free, as well as free of artificial colors. This one step vegan easy ginger cake recipe is sticky & intense as well as being egg free & diary free. It really is as easy as bunging it all in a bowl or food processor and mixing. It is the easiest and best vegan (or otherwise ginger cake) you will ever make.
So that’s going to wrap it up with this special food vegan cake (no allergens) recipe. Thanks so 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 bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
