Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vegan cake (no allergens). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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Vegan cake (no allergens) is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Vegan cake (no allergens) is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few components. 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):
- Prepare 30 g dates
- Make ready 30 g dried figs
- Get 30 g puffed quinoa
- Make ready 5 g water
- Make ready Base
- Make ready 20 g lemon juice (juice from half lemon)
- Get 100 g honey
- Take 150 g cooked chickpea
- Prepare 400 ml (1 can) full fat coconut milk
- Make ready 60 g coconut oil
- Get 60 g coconut butter
- Make ready Flavours
- Prepare 150 g blueberries
- Take 150 g strawberries
- Prepare 150 g blackberries
- Prepare Coconut flour
- Prepare Chocolate layer
- Prepare 70 g Chocolate mass
- Get 2-3 tablespoon Coconut milk
- Get 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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