Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare 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.
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To get started with this particular recipe, we must first 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):
- Get 30 g dates
- Prepare 30 g dried figs
- Make ready 30 g puffed quinoa
- Prepare 5 g water
- Get Base
- Make ready 20 g lemon juice (juice from half lemon)
- Make ready 100 g honey
- Take 150 g cooked chickpea
- Make ready 400 ml (1 can) full fat coconut milk
- Prepare 60 g coconut oil
- Make ready 60 g coconut butter
- Get Flavours
- Get 150 g blueberries
- Make ready 150 g strawberries
- Prepare 150 g blackberries
- Make ready Coconut flour
- Get Chocolate layer
- Prepare 70 g Chocolate mass
- Make ready 2-3 tablespoon Coconut milk
- Take 1 tsp Orange zest
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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
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So that’s going to wrap it up for this exceptional food vegan cake (no allergens) recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s 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 family, friends and colleague. Thank you for reading. Go on get cooking!
