Hello everybody, it's Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, vegan cake (no allergens). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Vegan cake (no allergens) is amongst the favorite food menus that are being sought by a lot of people with the internet. When you are the individual that wants the recipe information, then this can be the right website page. We convey the steps to how cooking combined with the ingredients needed. Make sure you also display related videos as additional information.
Using a hand blender, blend the dates with the figs and the water, until you have a paste. Delicious vegan cake recipes, vegan birthday cakes and vegan cupcakes found on this board. So delicious no one will even know they're vegan.
To begin with this recipe, we have to first prepare a few ingredients. You can easily cook Vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Vegan cake (no allergens)
- It's 30 g of dates.
- Prepare 30 g of dried figs.
- Take 30 g of puffed quinoa.
- It's 5 g of water.
- Take of Base.
- It's 20 g of lemon juice (juice from half lemon).
- Get 100 g of honey.
- Take 150 g of cooked chickpea.
- Make ready 400 ml (1 can) of full fat coconut milk.
- Take 60 g of coconut oil.
- Get 60 g of coconut butter.
- It's of Flavours.
- Prepare 150 g of blueberries.
- Prepare 150 g of strawberries.
- Prepare 150 g of blackberries.
- Make ready of Coconut flour.
- Make ready of Chocolate layer.
- Prepare 70 g of Chocolate mass.
- Make ready 2-3 tablespoon of Coconut milk.
- It's 1 tsp of Orange zest.
Vegan cake (no allergens) comprehensive
- 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 food vegan cake (no allergens) recipe. Thank you very much for reading. I'm sure you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
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