Vegan cake (no allergens)

Hello everybody, I hope you are having an amazing day today. Today, we're going to make a special dish, Vegan cake (no allergens). It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Vegan cake (no allergens) is one of the most favored of current trending meals in the world. It's enjoyed by millions daily. It is easy, it's fast, it tastes yummy. They're nice and they look fantastic. Vegan cake (no allergens) is something that I have loved my whole life.

Many things affect the quality of taste from Vegan cake (no allergens), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vegan cake (no allergens) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vegan cake (no allergens) is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

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.

Created this for a friend that cannot eat flour, eggs, nuts, cheese and milk

Ingredients and spices that need to be Make ready to make Vegan cake (no allergens):

1. 30 g dates
2. 30 g dried figs
3. 30 g puffed quinoa
4. 5 g water
5. Base
6. 20 g lemon juice (juice from half lemon)
7. 100 g honey
8. 150 g cooked chickpea
9. 400 ml (1 can) full fat coconut milk
10. 60 g coconut oil
11. 60 g coconut butter
12. Flavours
13. 150 g blueberries
14. 150 g strawberries
15. 150 g blackberries
16. Coconut flour
17. Chocolate layer
18. 70 g Cocoa mass
19. 2-3 tablespoon Coconut milk
20. 1 tsp Orange zest

Instructions to make 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

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So that's going to wrap it up with this special food How to Prepare Award-winning Vegan cake (no allergens). Thank you very much for reading. I'm confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!