Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, vegan cake (no allergens). One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look 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 popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Vegan cake (no allergens) is something that I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. 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):
- Prepare 30 g dates
- Get 30 g dried figs
- Make ready 30 g puffed quinoa
- Prepare 5 g water
- Make ready Base
- Take 20 g lemon juice (juice from half lemon)
- Get 100 g honey
- Make ready 150 g cooked chickpea
- Take 400 ml (1 can) full fat coconut milk
- Take 60 g coconut oil
- Take 60 g coconut butter
- Make ready Flavours
- Prepare 150 g blueberries
- Make ready 150 g strawberries
- Take 150 g blackberries
- Prepare Coconut flour
- Make ready Chocolate layer
- Prepare 70 g Chocolate mass
- Get 2-3 tablespoon Coconut milk
- Take 1 tsp Orange zest
Why does my vegan cake fall apart? Your cake may be crumbly or dry for a few reasons. 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.
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
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. Pour melted ganache over the top of the cake and allow melted chocolate to run down the sides. Certain allergens must be highlighted within ingredient lists. If you're following a plant-based diet and love baking, you can still have your cake and eat it.
So that is going to wrap this up for this special food vegan cake (no allergens) recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more 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. Thank you for reading. Go on get cooking!
