Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vegan cake (no allergens). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Vegan cake (no allergens) is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Vegan cake (no allergens) is something which I’ve loved my whole life. They’re fine and they look fantastic.
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. Best Vegan Vanilla Cake Recipe - Vegan Birthday Cake!
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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):
- Prepare 30 g dates
- Take 30 g dried figs
- Prepare 30 g puffed quinoa
- Take 5 g water
- Get Base
- Make ready 20 g lemon juice (juice from half lemon)
- Prepare 100 g honey
- Prepare 150 g cooked chickpea
- Make ready 400 ml (1 can) full fat coconut milk
- Take 60 g coconut oil
- Take 60 g coconut butter
- Make ready Flavours
- Make ready 150 g blueberries
- Prepare 150 g strawberries
- Make ready 150 g blackberries
- Get Coconut flour
- Make ready Chocolate layer
- Get 70 g Chocolate mass
- Prepare 2-3 tablespoon Coconut milk
- Prepare 1 tsp Orange zest
So delicious no one will even know they're vegan. This delicious alternative is loaded with gooey marshmallows, sprinkles and frosting! And did I mention, it's also allergy-friendly? A fluffy vanilla cake to fix your craving!
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
And did I mention, it's also allergy-friendly? A fluffy vanilla cake to fix your craving! This prevents the batter from overflowing. Whisk the ingredients together until it forms a smooth batter with no lumps. Vegan coconut cream cake with an oil-free frosting which reminds of Raffaello!
So that’s going to wrap this up for this special food vegan cake (no allergens) recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
