Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, vegan cake (no allergens). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Vegan cake (no allergens) is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Vegan cake (no allergens) is something which I have loved my entire life. They’re fine and they look fantastic.
Today I am going to show you how to make an easy vegan no-bake cake perfect for your summer gatherings or upcoming birthdays! It's a delicious vegan chocolate cake that is also perfect for birthdays! The recipe is not only gluten free but also plant-based (dairy-free, egg-free), refined If you were looking for an allergy-friendly chocolate cake for a birthday, then look no further.
To get started 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 cook it.
The ingredients needed to make Vegan cake (no allergens):
- Take dates
- Prepare dried figs
- Prepare puffed quinoa
- Get water
- Prepare Base
- Prepare lemon juice (juice from half lemon)
- Prepare honey
- Make ready cooked chickpea
- Prepare full fat coconut milk
- Prepare coconut oil
- Take coconut butter
- Make ready Flavours
- Take blueberries
- Take strawberries
- Take blackberries
- Prepare Coconut flour
- Make ready Chocolate layer
- Take Chocolate mass
- Take Coconut milk
- Take Orange zest
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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
A fluffy vanilla cake to fix your craving! Whisk the ingredients together until it forms a smooth batter with no lumps. Most of these Vegan Mug Cakes can be mixed right up in the mug you are going to cook and eat them in which makes them even more appealing. And yes they are all vegan, which means no messing around with trying to use half an egg, or just an egg yolk or white. The vegan cake uses just a few basic ingredients you might already have on hand - no flax or chia eggs required, and no unusual ingredients like avocado or black beans.
So that is going to wrap this up with this special food vegan cake (no allergens) recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
