Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, vegan cake (no allergens). One of my favorites. For mine, I will make it a little bit tasty. 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.
Vegan cake (no allergens) is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Vegan cake (no allergens) is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to 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
- Prepare 30 g dried figs
- Make ready 30 g puffed quinoa
- Make ready 5 g water
- Take Base
- Get 20 g lemon juice (juice from half lemon)
- Make ready 100 g honey
- Make ready 150 g cooked chickpea
- Get 400 ml (1 can) full fat coconut milk
- Make ready 60 g coconut oil
- Make ready 60 g coconut butter
- Get Flavours
- Get 150 g blueberries
- Take 150 g strawberries
- Prepare 150 g blackberries
- Make ready Coconut flour
- Take Chocolate layer
- Prepare 70 g Chocolate mass
- Make ready 2-3 tablespoon Coconut milk
- Take 1 tsp Orange zest
This vegan cake is not like the others: light, fluffy, and tender thanks to a few secrets! Simply the best vegan vanilla cake you can find. No bready texture, no brownish color, and ordinary ingredients too. Healthy No Bake Chocolate Peanut Butter Crunch Bars (Vegan, Gluten Free)- Easy copycat crunch bar candy recipe using healthy ingredients!
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
Raw vegan cakes are delicious, healthy, and you don't have to heat up your house with the oven! The summer season is an excellent time to try raw veganism! Light and fluffy vegan apple cake with a cinnamon sugar topping. Packed with fresh apple flavor and absolutely divine served warm with vegan whipped And it is honestly so good, no one will miss apple pie when you present apple cake, I promise you. And even though I have yet to make an apple pie, I.
So that’s going to wrap this up with this exceptional food vegan cake (no allergens) recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
