Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, vegan cake (no allergens). One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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To get started with this recipe, we have to first 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):
- Prepare 30 g dates
- Make ready 30 g dried figs
- Prepare 30 g puffed quinoa
- Make ready 5 g water
- Make ready Base
- Make ready 20 g lemon juice (juice from half lemon)
- Get 100 g honey
- Take 150 g cooked chickpea
- Make ready 400 ml (1 can) full fat coconut milk
- Take 60 g coconut oil
- Make ready 60 g coconut butter
- Take Flavours
- Get 150 g blueberries
- Take 150 g strawberries
- Prepare 150 g blackberries
- Get Coconut flour
- Prepare Chocolate layer
- Prepare 70 g Chocolate mass
- Take 2-3 tablespoon Coconut milk
- Prepare 1 tsp Orange zest
It is perfectly moist with all that delicious signature carrot cake We used the vegan lemon buttercream frosting from our vegan lemon cake to frost this. And that flavor blend really works. Whether you're vegan, lactose intolerant or are simply craving something sweet, these indulgent plant-based and dairy-free dessert recipes (from no-bake brownies to ice cream Blood Orange Chocolate Birthday Cake. <p>When it comes to vegan cake, it doesn't get more indulgent than this dessert. This BEST vegan chocolate cake recipe is quick and easy with no unusual ingredients.
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
Hundreds of readers have loved this moist fluffy vegan chocolate cake. When you think about vegan cake, you might think it will be dry, crumbly and somehow inferior to a typical chocolate cake filled with eggs and. Gluten-Free Vegan Cake Mixes - Many of the gluten-free cake mixes sold in specialty stores are also vegan, but read the ingredients to be sure. Vegan coconut cream cake with an oil-free frosting which reminds of Raffaello! The recipe is dairy-free, eggless, gluten-free, and oil-free.
So that is going to wrap this up for this special food vegan cake (no allergens) recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
