Simple Way to Prepare Award-winning Vegan cake (no allergens)

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, vegan cake (no allergens). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vegan cake (no allergens) is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Vegan cake (no allergens) is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this 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 that.

The ingredients needed to make Vegan cake (no allergens):

1. Get 30 g dates
2. Prepare 30 g dried figs
3. Prepare 30 g puffed quinoa
4. Make ready 5 g water
5. Get Base
6. Take 20 g lemon juice (juice from half lemon)
7. Take 100 g honey
8. Get 150 g cooked chickpea
9. Prepare 400 ml (1 can) full fat coconut milk
10. Take 60 g coconut oil
11. Make ready 60 g coconut butter
12. Prepare Flavours
13. Make ready 150 g blueberries
14. Prepare 150 g strawberries
15. Take 150 g blackberries
16. Prepare Coconut flour
17. Make ready Chocolate layer
18. Make ready 70 g Chocolate mass
19. Get 2-3 tablespoon Coconut milk
20. Take 1 tsp 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 for this exceptional food vegan cake (no allergens) recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!