Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, vegan cake (no allergens). One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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To begin with this particular recipe, we have to first prepare a few ingredients. You can have vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Vegan cake (no allergens):
- Take 30 g dates
- Take 30 g dried figs
- Get 30 g puffed quinoa
- Prepare 5 g water
- Take Base
- Make ready 20 g lemon juice (juice from half lemon)
- Take 100 g honey
- Prepare 150 g cooked chickpea
- Get 400 ml (1 can) full fat coconut milk
- Prepare 60 g coconut oil
- Get 60 g coconut butter
- Prepare Flavours
- Get 150 g blueberries
- Prepare 150 g strawberries
- Get 150 g blackberries
- Make ready Coconut flour
- Take Chocolate layer
- Make ready 70 g Chocolate mass
- Get 2-3 tablespoon Coconut milk
- Prepare 1 tsp Orange zest
No-bake carrot cake which is vegan, gluten-free, and delicious! It's a wonderful and healthy dessert for Easter but also tasty on any other day! Vegan vanilla cake with vegan Italian meringue - Aquafaba based delicious meringue. Best Vegan Vanilla Cake Recipe - Vegan Birthday Cake!
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
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