Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vegan cake (no allergens). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Vegan cake (no allergens) is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Vegan cake (no allergens) is something which I have loved my entire life.
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To begin with this particular recipe, we must first prepare a few components. 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):
- Take 30 g dates
- Prepare 30 g dried figs
- Prepare 30 g puffed quinoa
- Prepare 5 g water
- Get Base
- Take 20 g lemon juice (juice from half lemon)
- Get 100 g honey
- Get 150 g cooked chickpea
- Prepare 400 ml (1 can) full fat coconut milk
- Make ready 60 g coconut oil
- Get 60 g coconut butter
- Take Flavours
- Take 150 g blueberries
- Take 150 g strawberries
- Get 150 g blackberries
- Make ready Coconut flour
- Make ready Chocolate layer
- Prepare 70 g Chocolate mass
- Take 2-3 tablespoon Coconut milk
- Take 1 tsp Orange zest
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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
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