Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, vegan cake (no allergens). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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Vegan cake (no allergens) is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Vegan cake (no allergens) is something that I’ve loved my whole life.
To get started with this 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
- Prepare 30 g puffed quinoa
- Prepare 5 g water
- Take Base
- Prepare 20 g lemon juice (juice from half lemon)
- Prepare 100 g honey
- Make ready 150 g cooked chickpea
- Take 400 ml (1 can) full fat coconut milk
- Prepare 60 g coconut oil
- Make ready 60 g coconut butter
- Prepare Flavours
- Take 150 g blueberries
- Make ready 150 g strawberries
- Get 150 g blackberries
- Prepare Coconut flour
- Make ready Chocolate layer
- Get 70 g Chocolate mass
- Prepare 2-3 tablespoon Coconut milk
- Prepare 1 tsp Orange zest
Here is how you cook it. Vegan cake (no allergens) step by step. 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.
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
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. It is also naturally soy-free and nightshade-free, as well as free of artificial colors. This one step vegan easy ginger cake recipe is sticky & intense as well as being egg free & diary free. It really is as easy as bunging it all in a bowl or food processor and mixing.
So that is going to wrap it up with this exceptional food vegan cake (no allergens) recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
