Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, vegan cake (no allergens). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really 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 well liked of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Vegan cake (no allergens) is something that I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook 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):
- Get 30 g dates
- Get 30 g dried figs
- Get 30 g puffed quinoa
- Make ready 5 g water
- Prepare Base
- Get 20 g lemon juice (juice from half lemon)
- Take 100 g honey
- Get 150 g cooked chickpea
- Prepare 400 ml (1 can) full fat coconut milk
- Take 60 g coconut oil
- Prepare 60 g coconut butter
- Make ready Flavours
- Prepare 150 g blueberries
- Make ready 150 g strawberries
- Prepare 150 g blackberries
- Get Coconut flour
- Make ready Chocolate layer
- Get 70 g Chocolate mass
- Get 2-3 tablespoon Coconut milk
- Get 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. See more ideas about Allergy friendly recipes, Dairy free recipes, Nut free recipes. Add second layer of cake on top and then cover with coconut icing as well.
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
Pour melted ganache over the top of the cake and allow melted chocolate to run down the sides. You can still enjoy decadent desserts even if you have food allergies. If you have a sweet tooth, you'll love making Gluten Free Chocolate Crinkle Cookies, Gluten Free Vegan Chocolate Cake, or a pretty Rainbow Fruit Tart. Treat friends and family to a Victoria sponge cake made with vegan ingredients. This easy recipe is perfect for afternoon tea, or a coffee morning Make vegan cupcakes with buttercream topping using dairy-free and egg-free ingredients.
So that’s going to wrap it up with this special food vegan cake (no allergens) recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
