Vegan cake (no allergens).

Vegan cake (no allergens)

Hello everybody, it's me, Dave, welcome to my recipe page. Today, we're going to prepare a distinctive dish, vegan cake (no allergens). 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 popular of current trending meals in the world. It's appreciated by millions every day. It's easy, it's quick, it tastes yummy. They are fine and they look fantastic. Vegan cake (no allergens) is something which I've loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have 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):

  1. {Get 30 g of dates.
  2. {Make ready 30 g of dried figs.
  3. {Take 30 g of puffed quinoa.
  4. {Get 5 g of water.
  5. {Make ready of Base.
  6. {Get 20 g of lemon juice (juice from half lemon).
  7. {Prepare 100 g of honey.
  8. {Take 150 g of cooked chickpea.
  9. {Make ready 400 ml (1 can) of full fat coconut milk.
  10. {Get 60 g of coconut oil.
  11. {Prepare 60 g of coconut butter.
  12. {Get of Flavours.
  13. {Make ready 150 g of blueberries.
  14. {Make ready 150 g of strawberries.
  15. {Take 150 g of blackberries.
  16. {Prepare of Coconut flour.
  17. {Get of Chocolate layer.
  18. {Take 70 g of Chocolate mass.
  19. {Make ready 2-3 tablespoon of Coconut milk.
  20. {Get 1 tsp of 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'm sure you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!