Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vegan cake (no allergens). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Vegan cake (no allergens) is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Vegan cake (no allergens) is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. 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):
- Prepare 30 g dates
- Make ready 30 g dried figs
- Make ready 30 g puffed quinoa
- Get 5 g water
- Get Base
- Prepare 20 g lemon juice (juice from half lemon)
- Make ready 100 g honey
- Make ready 150 g cooked chickpea
- Get 400 ml (1 can) full fat coconut milk
- Make ready 60 g coconut oil
- Make ready 60 g coconut butter
- Get Flavours
- Get 150 g blueberries
- Prepare 150 g strawberries
- Get 150 g blackberries
- Make ready Coconut flour
- Get Chocolate layer
- Take 70 g Chocolate mass
- Get 2-3 tablespoon Coconut milk
- Take 1 tsp 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 with this special food vegan cake (no allergens) recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
