Recipe of Perfect Vegan cake (no allergens)
Vegan cake (no allergens) Recipe
Hello, I am Denise. Today, I'm gonna show you how to prepare vegan cake (no allergens) recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I'm gonna make it a little bit tastier. This will be really 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 easy, it's fast, it tastes yummy. It's enjoyed by millions every day. Vegan cake (no allergens) is something that I've loved my entire life. They're fine and they look wonderful.
Vegan cake (no allergens) is one of the most well liked of current trending meals on earth. It is easy, it's fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Vegan cake (no allergens) is something that I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can have vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Vegan cake (no allergens):
- Make ready 30 g of dates.
- Take 30 g of dried figs.
- Make ready 30 g of puffed quinoa.
- Get 5 g of water.
- Prepare of Base.
- Prepare 20 g of lemon juice (juice from half lemon).
- Take 100 g of honey.
- Get 150 g of cooked chickpea.
- Get 400 ml (1 can) of full fat coconut milk.
- Take 60 g of coconut oil.
- Take 60 g of coconut butter.
- Take of Flavours.
- Take 150 g of blueberries.
- Make ready 150 g of strawberries.
- Make ready 150 g of blackberries.
- Make ready of Coconut flour.
- Take of Chocolate layer.
- Make ready 70 g of Chocolate mass.
- Get 2-3 tablespoon of Coconut milk.
- Make ready 1 tsp of 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 is going to wrap it up for this distinctive dish vegan cake (no allergens) recipe. Thank you very much for your time. I'm sure you can make this at home. There's 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.
