Recipe of Quick Vegan cake (no allergens)

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, vegan cake (no allergens). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Vegan cake (no allergens) is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Vegan cake (no allergens) is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook 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):

1. Prepare 30 g dates
2. Get 30 g dried figs
3. Take 30 g puffed quinoa
4. Prepare 5 g water
5. Take Base
6. Make ready 20 g lemon juice (juice from half lemon)
7. Make ready 100 g honey
8. Prepare 150 g cooked chickpea
9. Prepare 400 ml (1 can) full fat coconut milk
10. Take 60 g coconut oil
11. Prepare 60 g coconut butter
12. Take Flavours
13. Take 150 g blueberries
14. Get 150 g strawberries
15. Take 150 g blackberries
16. Get Coconut flour
17. Make ready Chocolate layer
18. Take 70 g Chocolate mass
19. Take 2-3 tablespoon Coconut milk
20. Prepare 1 tsp Orange zest

Steps 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 with this exceptional food vegan cake (no allergens) recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!