Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, vegan cake (no allergens). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Vegan cake (no allergens) is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Vegan cake (no allergens) is something that I’ve 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 If you want to make a vegan cake, you can't use any eggs or dairy products. So no milk, cream, or yogurt. There are tons of plant-based milk.
To begin with this particular recipe, we have to prepare a few ingredients. 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 dates
- Get 30 g dried figs
- Get 30 g puffed quinoa
- Take 5 g water
- Make ready Base
- Take 20 g lemon juice (juice from half lemon)
- Prepare 100 g honey
- Make ready 150 g cooked chickpea
- Make ready 400 ml (1 can) full fat coconut milk
- Take 60 g coconut oil
- Take 60 g coconut butter
- Take Flavours
- Take 150 g blueberries
- Make ready 150 g strawberries
- Get 150 g blackberries
- Get Coconut flour
- Get Chocolate layer
- Prepare 70 g Chocolate mass
- Prepare 2-3 tablespoon Coconut milk
- Make ready 1 tsp Orange zest
See more ideas about Vegan cake recipes, Vegan dessert recipes, Vegan desserts. Vegan coconut cream cake with an oil-free frosting which reminds of Raffaello! The recipe is dairy-free, eggless, gluten-free, and oil-free. If you don't want to use sweet potatoes for the frosting, you can also check out my No-Bake Carrot Cake recipe.
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
The recipe is dairy-free, eggless, gluten-free, and oil-free. If you don't want to use sweet potatoes for the frosting, you can also check out my No-Bake Carrot Cake recipe. It has a deliciously creamy frosting made out of. A fluffy vanilla cake to fix your craving! This beautifully soft-crumbed vegan Christmas cake firms on maturing, so make ahead and follow our feeding instructions (see tip) for the best results come Christmas time.
So that’s going to wrap this up for this special food vegan cake (no allergens) recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
