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