Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, vegan cake (no allergens). It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Vegan cake (no allergens) is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Vegan cake (no allergens) is something which I have loved my entire life.
Delicious vegan cake recipes, vegan birthday cakes and vegan cupcakes found on this board. So delicious no one will even know they're vegan. No-bake, vegan Rice Krispie Funfetti Cake!
To get started with this particular recipe, we must prepare a few components. You can cook vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Vegan cake (no allergens):
- Prepare 30 g dates
- Make ready 30 g dried figs
- Prepare 30 g puffed quinoa
- Get 5 g water
- Prepare Base
- Prepare 20 g lemon juice (juice from half lemon)
- Prepare 100 g honey
- Prepare 150 g cooked chickpea
- Take 400 ml (1 can) full fat coconut milk
- Get 60 g coconut oil
- Make ready 60 g coconut butter
- Make ready Flavours
- Take 150 g blueberries
- Get 150 g strawberries
- Make ready 150 g blackberries
- Prepare Coconut flour
- Get Chocolate layer
- Prepare 70 g Chocolate mass
- Get 2-3 tablespoon Coconut milk
- Make ready 1 tsp Orange zest
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. When you think about vegan cake, you might think it will be dry, crumbly and somehow inferior to a typical chocolate cake filled with eggs and. Fall Harvest Fruit Cake (Persimmon-Apple Cake)FatFree Vegan Kitchen.
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
The vegan cake uses just a few basic ingredients you might already have on hand - no flax or chia eggs required, and no unusual ingredients like avocado or black beans. Baking soda helps it rise, and applesauce binds the cake without eggs, also keeping it delightfully light and fluffy. Work your way through our best vegan cake recipes to find your favourite. From vegan layer cakes to quick banana breads and cute cupcakes. A vegan chocolate cake to die for from Nigella Lawson's Simply Nigella.
So that is going to wrap it up with this exceptional food vegan cake (no allergens) recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
