Simply Recipes

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, vegan cake (no allergens). One of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Vegan cake (no allergens) is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Vegan cake (no allergens) is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. 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):

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

Here is how you cook it. Vegan cake (no allergens) step by step. Using a hand blender, blend the dates with the figs and the water, until you have a paste. Blend all the base ingredients together until everything is mixed very well.

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

Using a hand blender, blend the dates with the figs and the water, until you have a paste. Blend all the base ingredients together until everything is mixed very well. It is also naturally soy-free and nightshade-free, as well as free of artificial colors. This one step vegan easy ginger cake recipe is sticky & intense as well as being egg free & diary free. It really is as easy as bunging it all in a bowl or food processor and mixing.

So that’s going to wrap this up for this exceptional food vegan cake (no allergens) recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!