Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, vegan cake (no allergens). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Vegan cake (no allergens) is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Vegan cake (no allergens) is something that I’ve loved my entire life. They are fine and they look wonderful.
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 begin with this recipe, we must first 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):
- Prepare dates
- Prepare dried figs
- Take puffed quinoa
- Get water
- Take Base
- Get lemon juice (juice from half lemon)
- Get honey
- Prepare cooked chickpea
- Get full fat coconut milk
- Prepare coconut oil
- Make ready coconut butter
- Take Flavours
- Take blueberries
- Make ready strawberries
- Get blackberries
- Get Coconut flour
- Take Chocolate layer
- Get Chocolate mass
- Take Coconut milk
- Make ready 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!
Steps 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 is going to wrap it up with this special food vegan cake (no allergens) recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
