Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, vegan cake (no allergens). It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Vegan cake (no allergens) is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Vegan cake (no allergens) is something that I’ve loved my entire life. They’re nice and they look fantastic.
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To begin with this recipe, we have to first prepare a few ingredients. You can have 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
- Get 30 g dried figs
- Make ready 30 g puffed quinoa
- Make ready 5 g water
- Make ready Base
- Get 20 g lemon juice (juice from half lemon)
- Get 100 g honey
- Prepare 150 g cooked chickpea
- Prepare 400 ml (1 can) full fat coconut milk
- Get 60 g coconut oil
- Prepare 60 g coconut butter
- Take Flavours
- Prepare 150 g blueberries
- Prepare 150 g strawberries
- Make ready 150 g blackberries
- Make ready Coconut flour
- Get Chocolate layer
- Prepare 70 g Chocolate mass
- Make ready 2-3 tablespoon Coconut milk
- Prepare 1 tsp Orange zest
Vegan cake (no allergens) Ioana Avram. Created this for a friend that cannot eat flour, eggs, nuts, cheese and milk. While not completely vegan, we love the creative selection of this allergen-friendly Texan bakery. It is also naturally soy-free and nightshade-free, as well as free of artificial colors.
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
Before you jump to Vegan cake (no allergens) recipe, you may want to read this short interesting healthy tips about The Food Items You Choose To Consume Will Effect Your Health. Many people do not realize that the foods you decide on can either help you to be healthy or can negatively effect your health. 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. There's nothing better than a slice of squidgy chocolate cake, slab of zingy lemon sponge or Victoria sandwedge. If you're following a plant-based diet, get your fill of vegan cakes with our easy step-by-step recipes.
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