Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, vegan cake (no allergens). One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Vegan cake (no allergens) is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Vegan cake (no allergens) is something which I have loved my entire life. They are fine and they look wonderful.
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To get started with this particular recipe, we must prepare a few components. 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):
- Prepare 30 g dates
- Take 30 g dried figs
- Make ready 30 g puffed quinoa
- Take 5 g water
- Make ready Base
- Take 20 g lemon juice (juice from half lemon)
- Make ready 100 g honey
- Make ready 150 g cooked chickpea
- Get 400 ml (1 can) full fat coconut milk
- Prepare 60 g coconut oil
- Get 60 g coconut butter
- Make ready Flavours
- Make ready 150 g blueberries
- Make ready 150 g strawberries
- Prepare 150 g blackberries
- Take Coconut flour
- Prepare Chocolate layer
- Make ready 70 g Chocolate mass
- Prepare 2-3 tablespoon Coconut milk
- Take 1 tsp Orange zest
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 Vegan Chocolate Layer Cake with Ganache is made on stove top and not baked in an oven!
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
So no milk, cream, or yogurt. This Vegan Chocolate Layer Cake with Ganache is made on stove top and not baked in an oven! It comes together within minutes, is moist and decadent. soy-free. Vegan coconut cream cake with an oil-free frosting which reminds of Raffaello! The recipe is dairy-free, eggless, gluten-free, and oil-free.
So that is going to wrap this up for this exceptional food vegan cake (no allergens) recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in 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!
