Hello, I am Clara. Today, we’re going to prepare vegan cake (no allergens) recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vegan cake (no allergens) Recipe
Vegan cake (no allergens) is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Vegan cake (no allergens) is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. 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
- Make ready 30 g dried figs
- Prepare 30 g puffed quinoa
- Prepare 5 g water
- Prepare Base
- Get 20 g lemon juice (juice from half lemon)
- Get 100 g honey
- Make ready 150 g cooked chickpea
- Prepare 400 ml (1 can) full fat coconut milk
- Make ready 60 g coconut oil
- Take 60 g coconut butter
- Take Flavours
- Prepare 150 g blueberries
- Make ready 150 g strawberries
- Make ready 150 g blackberries
- Make ready Coconut flour
- Take Chocolate layer
- Take 70 g Chocolate mass
- Prepare 2-3 tablespoon Coconut milk
- Make ready 1 tsp Orange zest
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
So that’s going to wrap this up for this distinctive dish vegan cake (no allergens) recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
