Hi everyone, Welcome to my recipe site. Today, I’m gonna show you how to make a special dish, vegan cake (no allergens). One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Vegan cake (no allergens) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Vegan cake (no allergens) is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Vegan cake (no allergens):
- 30 g dates
- 30 g dried figs
- 30 g puffed quinoa
- 5 g water
- Base
- 20 g lemon juice (juice from half lemon)
- 100 g honey
- 150 g cooked chickpea
- 400 ml (1 can) full fat coconut milk
- 60 g coconut oil
- 60 g coconut butter
- Flavours
- 150 g blueberries
- 150 g strawberries
- 150 g blackberries
- Coconut flour
- Chocolate layer
- 70 g Chocolate mass
- 2-3 tablespoon Coconut milk
- 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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