Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vegan cake (no allergens). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Vegan cake (no allergens) is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Vegan cake (no allergens) is something that I have loved my whole life. They’re fine and they look wonderful.
Delicious vegan cake recipes, vegan birthday cakes and vegan cupcakes found on this board. So delicious no one will even know they're vegan. This vegan gluten free carrot cake is so good no one will ever guess that it's either vegan or gluten-free! 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.
To get started 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 it.
The ingredients needed to make Vegan cake (no allergens):
- Get 30 g dates
- Prepare 30 g dried figs
- Prepare 30 g puffed quinoa
- Make ready 5 g water
- Make ready Base
- Prepare 20 g lemon juice (juice from half lemon)
- Take 100 g honey
- Get 150 g cooked chickpea
- Make ready 400 ml (1 can) full fat coconut milk
- Make ready 60 g coconut oil
- Make ready 60 g coconut butter
- Take Flavours
- Get 150 g blueberries
- Prepare 150 g strawberries
- Get 150 g blackberries
- Take Coconut flour
- Take Chocolate layer
- Take 70 g Chocolate mass
- Make ready 2-3 tablespoon Coconut milk
- Prepare 1 tsp Orange zest
Vegan coconut cream cake with an oil-free frosting which reminds of Raffaello! The recipe is dairy-free, eggless, gluten-free, and oil-free. If you don't want to use sweet potatoes for the frosting, you can also check out my No-Bake Carrot Cake recipe. It has a deliciously creamy frosting made out of.
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
If you don't want to use sweet potatoes for the frosting, you can also check out my No-Bake Carrot Cake recipe. It has a deliciously creamy frosting made out of. Gluten-Free Vegan Chocolate Cake by The Loopy Whisk. You would never believe that this beautiful cake was made in a single hour, would you? This fresh and fruity no-bake vegan blueberry cheesecake is lusciously smooth and creamy, with a deliciously nutty base.
So that’s going to wrap it up with this special food vegan cake (no allergens) recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
