Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, vegan cake (no allergens). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Vegan cake (no allergens) is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Vegan cake (no allergens) is something that I’ve loved my entire life.
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To begin with this particular recipe, we have to prepare a few ingredients. 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):
- Get dates
- Make ready dried figs
- Make ready puffed quinoa
- Get water
- Take Base
- Take lemon juice (juice from half lemon)
- Make ready honey
- Make ready cooked chickpea
- Get full fat coconut milk
- Take coconut oil
- Take coconut butter
- Make ready Flavours
- Get blueberries
- Take strawberries
- Take blackberries
- Get Coconut flour
- Make ready Chocolate layer
- Make ready Chocolate mass
- Make ready Coconut milk
- Get Orange zest
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Instructions 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 is going to wrap it up for this exceptional food vegan cake (no allergens) recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
