Simple Way to Prepare Homemade Vegan cake (no allergens)

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, vegan cake (no allergens). One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Vegan cake (no allergens) is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Vegan cake (no allergens) is something which I’ve loved my entire life.

To get started with this 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 cook that.

The ingredients needed to make Vegan cake (no allergens):

1. Get 30 g dates
2. Get 30 g dried figs
3. Get 30 g puffed quinoa
4. Get 5 g water
5. Get Base
6. Prepare 20 g lemon juice (juice from half lemon)
7. Get 100 g honey
8. Prepare 150 g cooked chickpea
9. Make ready 400 ml (1 can) full fat coconut milk
10. Prepare 60 g coconut oil
11. Make ready 60 g coconut butter
12. Take Flavours
13. Make ready 150 g blueberries
14. Prepare 150 g strawberries
15. Make ready 150 g blackberries
16. Take Coconut flour
17. Get Chocolate layer
18. Make ready 70 g Chocolate mass
19. Take 2-3 tablespoon Coconut milk
20. Make ready 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 for this exceptional food vegan cake (no allergens) recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!