Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, vegan cake (no allergens). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really 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. Vegan cake (no allergens) Ioana Avram. Created this for a friend that cannot eat flour, eggs, nuts, cheese and milk.
Vegan cake (no allergens) is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Vegan cake (no allergens) is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to first 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):
- Make ready 30 g dates
- Take 30 g dried figs
- Get 30 g puffed quinoa
- Get 5 g water
- Take Base
- Prepare 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
- Take 60 g coconut oil
- Take 60 g coconut butter
- Prepare Flavours
- Prepare 150 g blueberries
- Take 150 g strawberries
- Get 150 g blackberries
- Take Coconut flour
- Make ready Chocolate layer
- Prepare 70 g Cocoa mass
- Take 2-3 tablespoon Coconut milk
- Prepare 1 tsp Orange zest
PRO TIP: line the bottom of your cake rounds with parchment or wax paper for easy removal. 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.
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
- Ready to serve and ENJOY!
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. 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!" Meet my Vegan Vanilla Cake. A soft and fluffy one bowl Vanilla Cake that's made without butter, eggs or milk.
So that’s going to wrap this up for this special food vegan cake (no allergens) recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
