Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, vegan cake (no allergens). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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. 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.
Vegan cake (no allergens) is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Vegan cake (no allergens) is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have 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):
- Take 30 g dates
- Take 30 g dried figs
- Prepare 30 g puffed quinoa
- Get 5 g water
- Take Base
- Take 20 g lemon juice (juice from half lemon)
- Take 100 g honey
- Make ready 150 g cooked chickpea
- Take 400 ml (1 can) full fat coconut milk
- Get 60 g coconut oil
- Prepare 60 g coconut butter
- Make ready Flavours
- Take 150 g blueberries
- Prepare 150 g strawberries
- Make ready 150 g blackberries
- Prepare Coconut flour
- Prepare Chocolate layer
- Prepare 70 g Cocoa mass
- Make ready 2-3 tablespoon Coconut milk
- Make ready 1 tsp Orange zest
Allergens: Soya Protein, Pumpkin Seeds, Coconut, Stevia, Strawberry. This vegan version is also a diabetic friendly and gluten free version. This cake cannot be made soy-free. *Decoration include dried rose petals that can be used to make a cup of hot rose tea. Grease the sides with coconut oil.
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
- Ready to serve and ENJOY!
This cake cannot be made soy-free. *Decoration include dried rose petals that can be used to make a cup of hot rose tea. Grease the sides with coconut oil. In a large mixing bowl, combine cassava flour, coconut flour, baking soda, and sea salt. AMORE CAKE. more about our products. "Y'all have put together the healthiest, sweetest snack without sacrificing taste." SOURCE: MOMS MEET. "They taste awesome. My close friends are vegan and I'm recommending these bites to them stat!" You can technically use almost any liquid in place of the water if you prefer (dairy-free milk beverage, juice, etc), but keep the flavor profile of the cake in mind.
So that’s going to wrap it up for this exceptional food vegan cake (no allergens) recipe. Thank you very much for your time. I am confident that you will 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 family, colleague and friends. Thanks again for reading. Go on get cooking!
