Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, vegan cake (no allergens). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Vegan cake (no allergens) is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Vegan cake (no allergens) is something that I’ve loved my entire life. They’re nice and they look wonderful.
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To begin with this particular recipe, we must first prepare a few components. You can cook 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):
- Prepare 30 g dates
- Get 30 g dried figs
- Take 30 g puffed quinoa
- Prepare 5 g water
- Get Base
- Get 20 g lemon juice (juice from half lemon)
- Make ready 100 g honey
- Get 150 g cooked chickpea
- Take 400 ml (1 can) full fat coconut milk
- Prepare 60 g coconut oil
- Get 60 g coconut butter
- Take Flavours
- Prepare 150 g blueberries
- Take 150 g strawberries
- Prepare 150 g blackberries
- Make ready Coconut flour
- Get Chocolate layer
- Prepare 70 g Chocolate mass
- Make ready 2-3 tablespoon Coconut milk
- Prepare 1 tsp Orange zest
Quick & Easy Chocolate Cake - No eggs. A fluffy vanilla cake to fix your craving! This prevents the batter from overflowing. Whisk the ingredients together until it forms a smooth batter with no lumps.
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
This prevents the batter from overflowing. Whisk the ingredients together until it forms a smooth batter with no lumps. Colorful and festive vegan funfetti cake! This gorgeous, light and fluffy, moist, vanilla flavored cake with vanilla frosting is perfect for celebrations! Really, there are no special skills involved in making or decorating this cake.
So that is going to wrap this up for this exceptional food vegan cake (no allergens) recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
