Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, vegan cake (no allergens). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
I've heard this question so many times! While traditional cakes usually contain eggs and dairy and are, thus, not vegan, it's super easy to If you want to make a vegan cake, you can't use any eggs or dairy products. So no milk, cream, or yogurt., This text will continue the topic of cakes and cake recipes.
Vegan cake (no allergens) is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Vegan cake (no allergens) is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Vegan cake (no allergens):
- Make ready 30 g dates
- Take 30 g dried figs
- Get 30 g puffed quinoa
- Take 5 g water
- Make ready Base
- Make ready 20 g lemon juice (juice from half lemon)
- Make ready 100 g honey
- Take 150 g cooked chickpea
- Get 400 ml (1 can) full fat coconut milk
- Make ready 60 g coconut oil
- Get 60 g coconut butter
- Take Flavours
- Take 150 g blueberries
- Prepare 150 g strawberries
- Make ready 150 g blackberries
- Get Coconut flour
- Prepare Chocolate layer
- Take 70 g Chocolate mass
- Prepare 2-3 tablespoon Coconut milk
- Make ready 1 tsp Orange zest
The first reason could be over-baking. Be sure to watch your cake toward the end of baking and test it with a toothpick immediately. Get thousands of vegan, allergy-friendly recipes in the palm of your hands today! A nut-free version of a no-bake vegan carrot cake, topped with a deliciously smooth layer of coconut cream.
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
If you're following a plant-based diet and love baking, you can still have your cake and eat it. Try our dairy-free Victoria sponge, chocolate cake and more. Make vegan cupcakes with buttercream topping using dairy-free and egg-free ingredients. They make the perfect treat for afternoon tea or a. It was popular to make cakes like this during the Depression-era when eggs, butter, and milk were harder to come by.
So that’s going to wrap it up with this special food vegan cake (no allergens) recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
