Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, vegan cake (no allergens). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Vegan cake (no allergens) is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Vegan cake (no allergens) is something that I have loved my whole life. They are fine and they look fantastic.
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To begin with this particular 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 cook it.
The ingredients needed to make Vegan cake (no allergens):
- Make ready 30 g dates
- Take 30 g dried figs
- Make ready 30 g puffed quinoa
- Prepare 5 g water
- Make ready Base
- Get 20 g lemon juice (juice from half lemon)
- Take 100 g honey
- Get 150 g cooked chickpea
- Prepare 400 ml (1 can) full fat coconut milk
- Get 60 g coconut oil
- Make ready 60 g coconut butter
- Take Flavours
- Make ready 150 g blueberries
- Make ready 150 g strawberries
- Prepare 150 g blackberries
- Prepare Coconut flour
- Get Chocolate layer
- Take 70 g Chocolate mass
- Take 2-3 tablespoon Coconut milk
- Make ready 1 tsp Orange zest
No-bake carrot cake which is vegan, gluten-free, and delicious! It's a wonderful and healthy dessert for Easter but also tasty on any other day! Vegan vanilla cake with vegan Italian meringue - Aquafaba based delicious meringue. Best Vegan Vanilla Cake Recipe - Vegan Birthday Cake!
Steps 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
No one would ever know that this cake is either vegan or gluten-free never mind both! 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.
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