Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, vegan cake (no allergens). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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.
Vegan cake (no allergens) is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Vegan cake (no allergens) is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Vegan cake (no allergens):
- Take dates
- Make ready dried figs
- Take puffed quinoa
- Take water
- Make ready Base
- Take lemon juice (juice from half lemon)
- Get honey
- Get cooked chickpea
- Get full fat coconut milk
- Get coconut oil
- Prepare coconut butter
- Make ready Flavours
- Make ready blueberries
- Take strawberries
- Prepare blackberries
- Get Coconut flour
- Prepare Chocolate layer
- Make ready Chocolate mass
- Make ready Coconut milk
- Prepare 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.
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
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 with this special food vegan cake (no allergens) recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
