Steps to Make Award-winning Vegan cake (no allergens)

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, vegan cake (no allergens). One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Vegan cake (no allergens) is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Vegan cake (no allergens) is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook 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):

1. Make ready 30 g dates
2. Prepare 30 g dried figs
3. Prepare 30 g puffed quinoa
4. Prepare 5 g water
5. Prepare Base
6. Prepare 20 g lemon juice (juice from half lemon)
7. Prepare 100 g honey
8. Make ready 150 g cooked chickpea
9. Make ready 400 ml (1 can) full fat coconut milk
10. Take 60 g coconut oil
11. Get 60 g coconut butter
12. Get Flavours
13. Make ready 150 g blueberries
14. Take 150 g strawberries
15. Take 150 g blackberries
16. Take Coconut flour
17. Get Chocolate layer
18. Get 70 g Chocolate mass
19. Make ready 2-3 tablespoon Coconut milk
20. Take 1 tsp Orange zest

Instructions to make Vegan cake (no allergens):

1. 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
2. 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
3. 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.
4. 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
5. 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’s going to wrap it up with this special food vegan cake (no allergens) recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!