How to Make Quick Vegan cake (no allergens)

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, vegan cake (no allergens). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Vegan cake (no allergens) is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Vegan cake (no allergens) is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you cook it.

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

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