Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, vegan cake (no allergens). It is one of my favorites food recipes. This time, I’m gonna 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 on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Vegan cake (no allergens) is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Vegan cake (no allergens):
- Get 30 g dates
- Get 30 g dried figs
- Prepare 30 g puffed quinoa
- Take 5 g water
- Prepare Base
- Get 20 g lemon juice (juice from half lemon)
- Make ready 100 g honey
- Make ready 150 g cooked chickpea
- Make ready 400 ml (1 can) full fat coconut milk
- Prepare 60 g coconut oil
- Get 60 g coconut butter
- Prepare Flavours
- Get 150 g blueberries
- Get 150 g strawberries
- Make ready 150 g blackberries
- Make ready Coconut flour
- Make ready Chocolate layer
- Make ready 70 g Chocolate mass
- Prepare 2-3 tablespoon Coconut milk
- Prepare 1 tsp Orange zest
Here is how you cook it. Vegan cake (no allergens) step by step. Using a hand blender, blend the dates with the figs and the water, until you have a paste. Blend all the base ingredients together until everything is mixed very well.
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
Using a hand blender, blend the dates with the figs and the water, until you have a paste. Blend all the base ingredients together until everything is mixed very well. It is also naturally soy-free and nightshade-free, as well as free of artificial colors. This one step vegan easy ginger cake recipe is sticky & intense as well as being egg free & diary free. It really is as easy as bunging it all in a bowl or food processor and mixing.
So that’s going to wrap this up for this special food vegan cake (no allergens) recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
