Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, vegan cake (no allergens). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Vegan cake (no allergens) is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Vegan cake (no allergens) is something that I have loved my entire life.
I've heard this question so many times! While traditional cakes usually contain eggs and dairy and are, thus, not vegan, it's super easy to If you want to make a vegan cake, you can't use any eggs or dairy products. So no milk, cream, or yogurt. Delicious vegan cake recipes, vegan birthday cakes and vegan cupcakes found on this board.
To get started 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):
- Make ready 30 g dates
- Take 30 g dried figs
- Prepare 30 g puffed quinoa
- Make ready 5 g water
- Get Base
- Prepare 20 g lemon juice (juice from half lemon)
- Take 100 g honey
- Prepare 150 g cooked chickpea
- Make ready 400 ml (1 can) full fat coconut milk
- Get 60 g coconut oil
- Prepare 60 g coconut butter
- Make ready Flavours
- Prepare 150 g blueberries
- Make ready 150 g strawberries
- Take 150 g blackberries
- Prepare Coconut flour
- Get Chocolate layer
- Make ready 70 g Chocolate mass
- Get 2-3 tablespoon Coconut milk
- Make ready 1 tsp Orange zest
This No-Bake Vegan Chocolate Peanut Butter Cheesecake recipe is a healthy yet decadent dessert! Light fluffy and delicious vegan vanilla cake! Two layers of vanilla sponge, topped with a velvety vegan vanilla frosting and fresh strawberries. Colorful and festive vegan funfetti cake!
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
Two layers of vanilla sponge, topped with a velvety vegan vanilla frosting and fresh strawberries. Colorful and festive vegan funfetti cake! This gorgeous, light and fluffy, moist, vanilla flavored cake with vanilla frosting is perfect for celebrations! Really, there are no special skills involved in making or decorating this cake. So I hope you'll love this gorgeous vegan funfetti cake!
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