Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, vegan cake (no allergens). One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Vegan cake (no allergens) is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Vegan cake (no allergens) is something which I have loved my whole life.
Most of these Vegan Mug Cakes can be mixed right up in the mug you are going to cook and eat them in which makes them even more appealing. And yes they are all vegan, which means no messing around with trying to use half an egg, or just an egg yolk or white. I've heard this question so many times!
To get started with this recipe, we must prepare a few components. 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 dates
- Take 30 g dried figs
- Make ready 30 g puffed quinoa
- Prepare 5 g water
- Get Base
- Get 20 g lemon juice (juice from half lemon)
- Prepare 100 g honey
- Get 150 g cooked chickpea
- Take 400 ml (1 can) full fat coconut milk
- Prepare 60 g coconut oil
- Prepare 60 g coconut butter
- Take Flavours
- Get 150 g blueberries
- Get 150 g strawberries
- Make ready 150 g blackberries
- Make ready Coconut flour
- Prepare Chocolate layer
- Get 70 g Chocolate mass
- Take 2-3 tablespoon Coconut milk
- Make ready 1 tsp Orange zest
This vegan and gluten free chocolate cake is a. A fluffy vanilla cake to fix your craving! Whisk the ingredients together until it forms a smooth batter with no lumps. This is the BEST vegan chocolate cake recipe!
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
It's quick and easy with no unusual ingredients. Fabulously coconutty two layered vegan coconut cake topped with a decadent coconut rum frosting. Super easy, moist, fluffy and dense at the same time (I know!) this delicious vegan cake is a total. This BEST vegan chocolate cake recipe is quick and easy with no unusual ingredients. Hundreds of readers have loved this moist fluffy vegan chocolate cake.
So that is going to wrap this up with this special food vegan cake (no allergens) recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
