Simple Way to Prepare Any-night-of-the-week Vegan cake (no allergens)

Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vegan cake (no allergens). One of my favorites food recipes. This time, 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 If you want to make a vegan cake, you can't use any eggs or dairy products. So no milk, cream, or yogurt. There are tons of plant-based milk.

Vegan cake (no allergens) is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Vegan cake (no allergens) is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to 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):

1. Prepare 30 g dates
2. Make ready 30 g dried figs
3. Get 30 g puffed quinoa
4. Make ready 5 g water
5. Prepare Base
6. Prepare 20 g lemon juice (juice from half lemon)
7. Take 100 g honey
8. Make ready 150 g cooked chickpea
9. Get 400 ml (1 can) full fat coconut milk
10. Take 60 g coconut oil
11. Prepare 60 g coconut butter
12. Get Flavours
13. Prepare 150 g blueberries
14. Get 150 g strawberries
15. Make ready 150 g blackberries
16. Get Coconut flour
17. Get Chocolate layer
18. Get 70 g Chocolate mass
19. Make ready 2-3 tablespoon Coconut milk
20. Get 1 tsp Orange zest

See more ideas about Vegan cake recipes, Vegan dessert recipes, Vegan desserts. Vegan coconut cream cake with an oil-free frosting which reminds of Raffaello! The recipe is dairy-free, eggless, gluten-free, and oil-free. If you don't want to use sweet potatoes for the frosting, you can also check out my No-Bake Carrot Cake recipe.

Instructions to make Vegan cake (no allergens):

1. 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
2. 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
3. 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.
4. 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
5. 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

The recipe is dairy-free, eggless, gluten-free, and oil-free. If you don't want to use sweet potatoes for the frosting, you can also check out my No-Bake Carrot Cake recipe. It has a deliciously creamy frosting made out of. A fluffy vanilla cake to fix your craving! This beautifully soft-crumbed vegan Christmas cake firms on maturing, so make ahead and follow our feeding instructions (see tip) for the best results come Christmas time.

So that’s going to wrap it up for this special food vegan cake (no allergens) recipe. Thank you very much for your time. I’m sure that 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 in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!