Recipe of Super Quick Vegan cake (no allergens)
Vegan cake (no allergens) Recipe
Hi, I'm Thelma. Today, we're going to prepare vegan cake (no allergens) recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it's super satisfying.
Vegan cake (no allergens) Recipe
Vegan cake (no allergens) is one of the most popular of current trending meals in the world. It's appreciated by millions daily. It's easy, it is quick, it tastes yummy. They're nice and they look fantastic. Vegan cake (no allergens) is something that I have loved my whole life.
Vegan cake (no allergens) is one of the most favored of current trending meals in the world. It's easy, it is quick, it tastes yummy. It's appreciated by millions daily. They're fine and they look fantastic. Vegan cake (no allergens) is something that I've loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. 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):
- Get 30 g of dates.
- Prepare 30 g of dried figs.
- Make ready 30 g of puffed quinoa.
- Prepare 5 g of water.
- Make ready of Base.
- Prepare 20 g of lemon juice (juice from half lemon).
- Prepare 100 g of honey.
- Take 150 g of cooked chickpea.
- Get 400 ml (1 can) of full fat coconut milk.
- Take 60 g of coconut oil.
- Prepare 60 g of coconut butter.
- Make ready of Flavours.
- Get 150 g of blueberries.
- Take 150 g of strawberries.
- Get 150 g of blackberries.
- Get of Coconut flour.
- Prepare of Chocolate layer.
- Prepare 70 g of Chocolate mass.
- Prepare 2-3 tablespoon of Coconut milk.
- Take 1 tsp of Orange zest.
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.
So that is going to wrap it up for this exceptional dish vegan cake (no allergens) recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let's cook!
