Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, vegan cake (no allergens). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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To begin with this particular recipe, we must prepare a few ingredients. You can cook 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):
- Make ready 30 g dates
- Get 30 g dried figs
- Get 30 g puffed quinoa
- Make ready 5 g water
- Get Base
- Prepare 20 g lemon juice (juice from half lemon)
- Make ready 100 g honey
- Get 150 g cooked chickpea
- Prepare 400 ml (1 can) full fat coconut milk
- Prepare 60 g coconut oil
- Get 60 g coconut butter
- Make ready Flavours
- Make ready 150 g blueberries
- Take 150 g strawberries
- Prepare 150 g blackberries
- Take Coconut flour
- Make ready Chocolate layer
- Make ready 70 g Chocolate mass
- Make ready 2-3 tablespoon Coconut milk
- Make ready 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’s going to wrap it up with this exceptional food vegan cake (no allergens) recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
