Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, vegan cake (no allergens). One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Most of these Vegan Mug Cakes can be mixed right up in the mug you are going to cook and eat them in which makes them even more appealing. And yes they are all vegan, which means no messing around with trying to use half an egg, or just an egg yolk or white. I've heard this question so many times!
Vegan cake (no allergens) is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Vegan cake (no allergens) is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must 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):
- Make ready 30 g dates
- Prepare 30 g dried figs
- Take 30 g puffed quinoa
- Get 5 g water
- Take Base
- Prepare 20 g lemon juice (juice from half lemon)
- Get 100 g honey
- Get 150 g cooked chickpea
- Take 400 ml (1 can) full fat coconut milk
- Make ready 60 g coconut oil
- Get 60 g coconut butter
- Make ready Flavours
- Take 150 g blueberries
- Make ready 150 g strawberries
- Take 150 g blackberries
- Take Coconut flour
- Prepare Chocolate layer
- Prepare 70 g Chocolate mass
- Make ready 2-3 tablespoon Coconut milk
- Prepare 1 tsp Orange zest
This vegan and gluten free chocolate cake is a. A fluffy vanilla cake to fix your craving! Whisk the ingredients together until it forms a smooth batter with no lumps. This is the BEST vegan chocolate cake recipe!
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
It's quick and easy with no unusual ingredients. Fabulously coconutty two layered vegan coconut cake topped with a decadent coconut rum frosting. Super easy, moist, fluffy and dense at the same time (I know!) this delicious vegan cake is a total. This BEST vegan chocolate cake recipe is quick and easy with no unusual ingredients. Hundreds of readers have loved this moist fluffy vegan chocolate cake.
So that is going to wrap it up with this special food vegan cake (no allergens) recipe. Thank you very much for your time. I’m sure 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 family, colleague and friends. Thank you for reading. Go on get cooking!
