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

Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, vegan cake (no allergens). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Vegan cake (no allergens) is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Vegan cake (no allergens) is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. 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):
  1. Take 30 g dates
  2. Get 30 g dried figs
  3. Take 30 g puffed quinoa
  4. Prepare 5 g water
  5. Prepare Base
  6. Get 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. Prepare 60 g coconut oil
  11. Make ready 60 g coconut butter
  12. Make ready Flavours
  13. Prepare 150 g blueberries
  14. Take 150 g strawberries
  15. Get 150 g blackberries
  16. Take Coconut flour
  17. Get Chocolate layer
  18. Prepare 70 g Chocolate mass
  19. Make ready 2-3 tablespoon Coconut milk
  20. Get 1 tsp Orange zest
Steps 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’s going to wrap this up with this special food vegan cake (no allergens) recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!