Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, vegan cake (no allergens). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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Vegan cake (no allergens) is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Vegan cake (no allergens) is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook 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):
- Take dates
- Prepare dried figs
- Get puffed quinoa
- Prepare water
- Prepare Base
- Prepare lemon juice (juice from half lemon)
- Make ready honey
- Make ready cooked chickpea
- Prepare full fat coconut milk
- Take coconut oil
- Make ready coconut butter
- Take Flavours
- Prepare blueberries
- Prepare strawberries
- Get blackberries
- Take Coconut flour
- Make ready Chocolate layer
- Make ready Chocolate mass
- Prepare Coconut milk
- Get 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 with this special food vegan cake (no allergens) recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
