Steps to Prepare Favorite Vegan cake (no allergens)

Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vegan cake (no allergens). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Vegan cake (no allergens) Ioana Avram. Vegan cake (no allergens) Ioana Avram. Created this for a friend that cannot eat flour, eggs, nuts, cheese and milk. While not completely vegan, we love the creative selection of this allergen-friendly Texan bakery.

Vegan cake (no allergens) is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Vegan cake (no allergens) is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must 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):

1. Make ready 30 g dates
2. Make ready 30 g dried figs
3. Get 30 g puffed quinoa
4. Make ready 5 g water
5. Make ready Base
6. Prepare 20 g lemon juice (juice from half lemon)
7. Take 100 g honey
8. Get 150 g cooked chickpea
9. Get 400 ml (1 can) full fat coconut milk
10. Make ready 60 g coconut oil
11. Prepare 60 g coconut butter
12. Get Flavours
13. Get 150 g blueberries
14. Take 150 g strawberries
15. Get 150 g blackberries
16. Prepare Coconut flour
17. Prepare Chocolate layer
18. Take 70 g Chocolate mass
19. Prepare 2-3 tablespoon Coconut milk
20. Prepare 1 tsp Orange zest

It is also naturally soy-free and nightshade-free, as well as free of artificial colors. Vegan cake (no allergens) step by step. Using a hand blender, blend the dates with the figs and the water, until you have a paste. Blend all the base ingredients together until everything is mixed very well.

Instructions 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

Using a hand blender, blend the dates with the figs and the water, until you have a paste. Blend all the base ingredients together until everything is mixed very well. This vegan banana cake recipe is one of the most popular vegan cakes on The Spruce. With nearly a dozen positive reviews, it's a nearly fool-proof recipe. One reviewer, for example, called this vegan cake recipe "scrummy" and said: "I always seem to have leftover bananas and this is a great way of using up those ones going soft.

So that’s going to wrap this up with this special food vegan cake (no allergens) recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!