Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, vegan cake (no allergens). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look 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 current trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Vegan cake (no allergens) is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have 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):
- Get 30 g dates
- Get 30 g dried figs
- Take 30 g puffed quinoa
- Get 5 g water
- Get Base
- Prepare 20 g lemon juice (juice from half lemon)
- Make ready 100 g honey
- Prepare 150 g cooked chickpea
- Make ready 400 ml (1 can) full fat coconut milk
- Make ready 60 g coconut oil
- Take 60 g coconut butter
- Prepare Flavours
- Take 150 g blueberries
- Make ready 150 g strawberries
- Make ready 150 g blackberries
- Get Coconut flour
- Make ready Chocolate layer
- Make ready 70 g Chocolate mass
- Get 2-3 tablespoon Coconut milk
- Get 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!
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
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 with this exceptional food vegan cake (no allergens) recipe. Thank you very much for reading. I am sure 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
