Recipe of Homemade Vegan cake (no allergens)

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, vegan cake (no allergens). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegan cake (no allergens) is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Vegan cake (no allergens) is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. 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):

1. Prepare 30 g dates
2. Make ready 30 g dried figs
3. Make ready 30 g puffed quinoa
4. Take 5 g water
5. Make ready Base
6. Prepare 20 g lemon juice (juice from half lemon)
7. Take 100 g honey
8. Make ready 150 g cooked chickpea
9. Get 400 ml (1 can) full fat coconut milk
10. Get 60 g coconut oil
11. Prepare 60 g coconut butter
12. Take Flavours
13. Get 150 g blueberries
14. Take 150 g strawberries
15. Prepare 150 g blackberries
16. Take Coconut flour
17. Make ready Chocolate layer
18. Get 70 g Chocolate mass
19. Get 2-3 tablespoon Coconut milk
20. Take 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 is going to wrap this up for this exceptional food vegan cake (no allergens) recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!