Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vegan cake (no allergens). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. 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 well liked of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Vegan cake (no allergens) is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook 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):
- Make ready 30 g dates
- Get 30 g dried figs
- Take 30 g puffed quinoa
- Get 5 g water
- Make ready Base
- Prepare 20 g lemon juice (juice from half lemon)
- Get 100 g honey
- Take 150 g cooked chickpea
- Make ready 400 ml (1 can) full fat coconut milk
- Prepare 60 g coconut oil
- Get 60 g coconut butter
- Make ready Flavours
- Get 150 g blueberries
- Prepare 150 g strawberries
- Make ready 150 g blackberries
- Make ready Coconut flour
- Prepare Chocolate layer
- Take 70 g Chocolate mass
- Make ready 2-3 tablespoon Coconut milk
- Get 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 for this special food vegan cake (no allergens) recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
