Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vegan cake (no allergens). One of my favorites. For mine, I am going to 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 foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Vegan cake (no allergens) is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this particular 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 cook that.
The ingredients needed to make Vegan cake (no allergens):
- Get 30 g dates
- Prepare 30 g dried figs
- Get 30 g puffed quinoa
- Make ready 5 g water
- Get 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
- Get 60 g coconut butter
- Make ready Flavours
- Prepare 150 g blueberries
- Get 150 g strawberries
- Make ready 150 g blackberries
- Take Coconut flour
- Prepare Chocolate layer
- Prepare 70 g Chocolate mass
- Take 2-3 tablespoon Coconut milk
- Take 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 is going to wrap it up for this exceptional food vegan cake (no allergens) recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
