Hi, I’m Clara. Today, we’re going to make vegan cake (no allergens) recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a 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 popular of current trending foods on earth. It is simple, it is 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 fine and they look wonderful.
To bewith this particular recipe, we must prepare a few ingredients. You can have 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):
- Get 30 g dates
- Get 30 g dried figs
- Get 30 g puffed quinoa
- Get 5 g water
- Take Base
- Take 20 g lemon juice (juice from half lemon)
- Make ready 100 g honey
- Prepare 150 g cooked chickpea
- Get 400 ml (1 can) full fat coconut milk
- Prepare 60 g coconut oil
- Get 60 g coconut butter
- Take Flavours
- Get 150 g blueberries
- Take 150 g strawberries
- Get 150 g blackberries
- Take Coconut flour
- Prepare Chocolate layer
- Make ready 70 g Chocolate mass
- Get 2-3 tablespoon Coconut milk
- Get 1 tsp Orange zest
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
So that’s going to wrap it up with this special dish vegan cake (no allergens) recipe. Thank you very much for reading. I’m sure you will 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 family, friends and colleague. Thanks again for reading. Happy cooking.
