Easiest Way to Make Perfect Vegan cake (no allergens)

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, vegan cake (no allergens). One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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

To begin with this recipe, we have to prepare a few ingredients. You can cook vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you can achieve it.

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

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