Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, vegan cake (no allergens). One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Vegan cake (no allergens) is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Vegan cake (no allergens) is something which I have loved my whole life.
Delicious vegan cake recipes, vegan birthday cakes and vegan cupcakes found on this board. So delicious no one will even know they're vegan. This vegan gluten free carrot cake is so good no one will ever guess that it's either vegan or gluten-free! Vegan vanilla cake with vegan Italian meringue - Aquafaba based delicious meringue.
To get started with this particular 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 it.
The ingredients needed to make Vegan cake (no allergens):
- Prepare 30 g dates
- Prepare 30 g dried figs
- Get 30 g puffed quinoa
- Prepare 5 g water
- Get Base
- Get 20 g lemon juice (juice from half lemon)
- Get 100 g honey
- Get 150 g cooked chickpea
- Take 400 ml (1 can) full fat coconut milk
- Make ready 60 g coconut oil
- Prepare 60 g coconut butter
- Get Flavours
- Make ready 150 g blueberries
- Get 150 g strawberries
- Get 150 g blackberries
- Prepare Coconut flour
- Get Chocolate layer
- Prepare 70 g Chocolate mass
- Get 2-3 tablespoon Coconut milk
- Prepare 1 tsp Orange zest
Work your way through our best vegan cake recipes to find your favourite. From vegan layer cakes to quick banana breads and cute cupcakes. A vegan chocolate cake to die for from Nigella Lawson's Simply Nigella. Vegan coconut cream cake with an oil-free frosting which reminds of Raffaello!
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
A vegan chocolate cake to die for from Nigella Lawson's Simply Nigella. 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. It has a deliciously creamy frosting made out of.
So that is going to wrap this up with this exceptional food vegan cake (no allergens) recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
