Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, vegan cake (no allergens). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Vegan cake (no allergens) is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Vegan cake (no allergens) is something that I have loved my whole life.
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To begin with this recipe, we have to prepare a few ingredients. You can cook vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Vegan cake (no allergens):
- Take 30 g dates
- Get 30 g dried figs
- Take 30 g puffed quinoa
- Get 5 g water
- Prepare 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
- Get 60 g coconut butter
- Get Flavours
- Take 150 g blueberries
- Take 150 g strawberries
- Prepare 150 g blackberries
- Make ready Coconut flour
- Make ready Chocolate layer
- Prepare 70 g Chocolate mass
- Take 2-3 tablespoon Coconut milk
- Make ready 1 tsp Orange zest
If you have a sweet tooth, you'll love making Gluten Free Chocolate Crinkle Cookies, Gluten Free Vegan Chocolate Cake, or a pretty Rainbow Fruit Tart. No matter what your dietary needs or food allergies, you're sure to find a dessert recipe you love! Add second layer of cake on top and then cover with coconut icing as well. Pour melted ganache over the top of the cake and allow melted chocolate to run down the sides.
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
Certain allergens must be highlighted within ingredient lists. Treat friends and family to a Victoria sponge cake made with vegan ingredients. This easy recipe is perfect for afternoon tea, or a coffee morning Make vegan cupcakes with buttercream topping using dairy-free and egg-free ingredients. They make the perfect treat for afternoon tea or a mid-morning. At Nothing Bundt Cakes our goal is to bake a cake that not only reminds you of home but also opens you to a new world.
So that’s going to wrap it up for this exceptional food vegan cake (no allergens) recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
