Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vegan cake (no allergens). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
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Vegan cake (no allergens) is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Vegan cake (no allergens) is something that I’ve loved my whole life.
To begin with this particular recipe, we must 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):
- Take 30 g dates
- Get 30 g dried figs
- Get 30 g puffed quinoa
- Make ready 5 g water
- Take Base
- Take 20 g lemon juice (juice from half lemon)
- Take 100 g honey
- Prepare 150 g cooked chickpea
- Take 400 ml (1 can) full fat coconut milk
- Take 60 g coconut oil
- Prepare 60 g coconut butter
- Get Flavours
- Make ready 150 g blueberries
- Get 150 g strawberries
- Take 150 g blackberries
- Get Coconut flour
- Take Chocolate layer
- Take 70 g Chocolate mass
- Prepare 2-3 tablespoon Coconut milk
- Get 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.
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
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’s going to wrap this up with 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 at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
