Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vegan cake (no allergens). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
I've heard this question so many times! While traditional cakes usually contain eggs and dairy and are, thus, not vegan, it's super easy to If you want to make a vegan cake, you can't use any eggs or dairy products. So no milk, cream, or yogurt.
Vegan cake (no allergens) is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Vegan cake (no allergens) is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have 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):
- Make ready 30 g dates
- Prepare 30 g dried figs
- Get 30 g puffed quinoa
- Get 5 g water
- Prepare Base
- Get 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
- Get 60 g coconut oil
- Take 60 g coconut butter
- Take Flavours
- Prepare 150 g blueberries
- Get 150 g strawberries
- Make ready 150 g blackberries
- Make ready Coconut flour
- Prepare Chocolate layer
- Get 70 g Chocolate mass
- Make ready 2-3 tablespoon Coconut milk
- Take 1 tsp Orange zest
These healthy bars are vegan, gluten-free, refined sugar-free, and easy to make. No-bake carrot cake which is vegan, gluten-free, and delicious! It's a wonderful and healthy dessert for Easter but also tasty on any other day! This BEST vegan chocolate cake recipe is quick and easy with no unusual ingredients.
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
Hundreds of readers have loved this moist fluffy vegan chocolate cake. When you think about vegan cake, you might think it will be dry, crumbly and somehow inferior to a typical chocolate cake filled with eggs and. This is the BEST vegan chocolate cake recipe! It's quick and easy with no unusual ingredients. Fabulously coconutty two layered vegan coconut cake topped with a decadent coconut rum frosting.
So that is going to wrap this up for this exceptional food vegan cake (no allergens) recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
