Vegan cake (no allergens)
Vegan cake (no allergens)

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, vegan cake (no allergens). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Vegan cake (no allergens) is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Vegan cake (no allergens) is something that I have loved my entire life. They’re nice and they look wonderful.

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 can achieve it.

The ingredients needed to make Vegan cake (no allergens):
  1. Make ready 30 g dates
  2. Get 30 g dried figs
  3. Prepare 30 g puffed quinoa
  4. Make ready 5 g water
  5. Take Base
  6. Prepare 20 g lemon juice (juice from half lemon)
  7. Make ready 100 g honey
  8. Make ready 150 g cooked chickpea
  9. Take 400 ml (1 can) full fat coconut milk
  10. Take 60 g coconut oil
  11. Make ready 60 g coconut butter
  12. Prepare Flavours
  13. Prepare 150 g blueberries
  14. Make ready 150 g strawberries
  15. Get 150 g blackberries
  16. Take Coconut flour
  17. Make ready Chocolate layer
  18. Take 70 g Chocolate mass
  19. Prepare 2-3 tablespoon Coconut milk
  20. Get 1 tsp Orange zest
Instructions to make Vegan cake (no allergens):
  1. 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
  2. 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
  3. 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.
  4. 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
  5. 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 this up for this special food vegan cake (no allergens) recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!