Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, vegan cake (no allergens). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Make your birthday party spectacular with this easy allergy-friendly birthday cake, in chocolate OR vanilla! Completely vegan and void of nuts, this cake can also be made into gluten-free cupcakes (see the substitution section for details). People who have a food allergy or severe sensitivity to.
Vegan cake (no allergens) is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Vegan cake (no allergens) is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to 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
- Get 30 g dried figs
- Get 30 g puffed quinoa
- Get 5 g water
- Prepare Base
- Make ready 20 g lemon juice (juice from half lemon)
- Prepare 100 g honey
- Make ready 150 g cooked chickpea
- Prepare 400 ml (1 can) full fat coconut milk
- Prepare 60 g coconut oil
- Get 60 g coconut butter
- Prepare Flavours
- Make ready 150 g blueberries
- Take 150 g strawberries
- Take 150 g blackberries
- Take Coconut flour
- Get Chocolate layer
- Get 70 g Chocolate mass
- Prepare 2-3 tablespoon Coconut milk
- Prepare 1 tsp Orange zest
Make your birthday party spectacular with this easy allergy-friendly birthday cake, in chocolate OR vanilla! Completely vegan and void of nuts, this cake can also be made into gluten-free cupcakes (see the substitution section for details). The cake has no eggs, so your leavening agents need to have oomph. Why does my vegan cake fall apart?
Instructions 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
Your cake may be crumbly or dry for a few reasons. 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. I've been working on this vegan fairy cakes recipe for a while. I first started to make them when my children were at nursery.
So that is going to wrap it up with this special food vegan cake (no allergens) recipe. Thanks so much for reading. I’m confident you can make this at home. There is 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!
