Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, vegan cake (no allergens). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Vegan cake (no allergens) is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Vegan cake (no allergens) is something which I have loved my whole life.
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. Delicious vegan cake recipes, vegan birthday cakes and vegan cupcakes found on this board.
To begin with this recipe, we must first prepare a few ingredients. You can have vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Vegan cake (no allergens):
- Make ready 30 g dates
- Take 30 g dried figs
- Make ready 30 g puffed quinoa
- Make ready 5 g water
- Make ready Base
- Prepare 20 g lemon juice (juice from half lemon)
- Get 100 g honey
- Take 150 g cooked chickpea
- Get 400 ml (1 can) full fat coconut milk
- Get 60 g coconut oil
- Get 60 g coconut butter
- Prepare Flavours
- Take 150 g blueberries
- Make ready 150 g strawberries
- Prepare 150 g blackberries
- Prepare Coconut flour
- Get Chocolate layer
- Get 70 g Chocolate mass
- Make ready 2-3 tablespoon Coconut milk
- Make ready 1 tsp Orange zest
This No-Bake Vegan Chocolate Peanut Butter Cheesecake recipe is a healthy yet decadent dessert! Light fluffy and delicious vegan vanilla cake! Two layers of vanilla sponge, topped with a velvety vegan vanilla frosting and fresh strawberries. Colorful and festive vegan funfetti cake!
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
Two layers of vanilla sponge, topped with a velvety vegan vanilla frosting and fresh strawberries. Colorful and festive vegan funfetti cake! This gorgeous, light and fluffy, moist, vanilla flavored cake with vanilla frosting is perfect for celebrations! Really, there are no special skills involved in making or decorating this cake. So I hope you'll love this gorgeous vegan funfetti cake!
So that is going to wrap this up for this exceptional food vegan cake (no allergens) recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more 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!
