Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, vegan cake (no allergens). One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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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 is appreciated by millions every day. Vegan cake (no allergens) is something which I have loved my entire life. They’re nice and they look wonderful.
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 can achieve it.
The ingredients needed to make Vegan cake (no allergens):
- Make ready 30 g dates
- Make ready 30 g dried figs
- Prepare 30 g puffed quinoa
- Make ready 5 g water
- Take Base
- Make ready 20 g lemon juice (juice from half lemon)
- Make ready 100 g honey
- Get 150 g cooked chickpea
- Prepare 400 ml (1 can) full fat coconut milk
- Prepare 60 g coconut oil
- Make ready 60 g coconut butter
- Make ready Flavours
- Make ready 150 g blueberries
- Prepare 150 g strawberries
- Prepare 150 g blackberries
- Prepare Coconut flour
- Make ready Chocolate layer
- Get 70 g Chocolate mass
- Make ready 2-3 tablespoon Coconut milk
- Make ready 1 tsp Orange zest
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. If you're following a plant-based diet and love baking, you can still have your cake and eat it. Try our dairy-free Victoria sponge, chocolate cake and more.
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
If you're following a plant-based diet and love baking, you can still have your cake and eat it. Try our dairy-free Victoria sponge, chocolate cake and more. Make vegan cupcakes with buttercream topping using dairy-free and egg-free ingredients. They make the perfect treat for afternoon tea or a. It is also naturally soy-free and nightshade-free, as well as free of artificial colors.
So that is going to wrap this up for this exceptional food vegan cake (no allergens) recipe. Thanks so much for reading. I’m confident that 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, colleague and friends. Thank you for reading. Go on get cooking!
