Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vegan cake (no allergens). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Delicious vegan cake recipes, vegan birthday cakes and vegan cupcakes found on this board. So delicious no one will even know they're vegan. No-bake, vegan Rice Krispie Funfetti Cake!
Vegan cake (no allergens) is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re 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 have 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):
- Take 30 g dates
- Make ready 30 g dried figs
- Take 30 g puffed quinoa
- Take 5 g water
- Get Base
- Make ready 20 g lemon juice (juice from half lemon)
- Prepare 100 g honey
- Prepare 150 g cooked chickpea
- Take 400 ml (1 can) full fat coconut milk
- Prepare 60 g coconut oil
- Take 60 g coconut butter
- Prepare Flavours
- Make ready 150 g blueberries
- Take 150 g strawberries
- Prepare 150 g blackberries
- Make ready Coconut flour
- Prepare Chocolate layer
- Make ready 70 g Chocolate mass
- Take 2-3 tablespoon Coconut milk
- Prepare 1 tsp Orange zest
No-bake carrot cake for breakfast or dessert. These healthy bars are vegan, gluten-free, refined sugar-free, and easy to make. No-bake carrot cake which is vegan, gluten-free, and delicious! It's a wonderful and healthy dessert for Easter but also tasty on any other day!
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
No one would ever know that this cake is either vegan or gluten-free never mind both! It is perfectly moist with all that delicious signature carrot cake We used the vegan lemon buttercream frosting from our vegan lemon cake to frost this. And that flavor blend really works. A collection of delicious raw vegan cake recipes for every occasion. All tried and tested with rave reviews – a perfect resource for crowd pleasing cakes.
So that’s going to wrap this up for this exceptional food vegan cake (no allergens) recipe. Thank you very much for reading. I am confident you can make this at home. There’s 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, friends and colleague. Thanks again for reading. Go on get cooking!
