Easiest Way to Make Yummy Vegan cake no allergens

Without fail recipe ultimate Vegan cake (no allergens) easy, yummy, practical.

Good Evening every body, at this time you get present recipe Vegan cake (no allergens) with 20 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 20 ingredients and 5 stages of easy cooking Vegan cake (no allergens).

Ingredients all Vegan cake (no allergens)

1. Prepare 30 g : dates.

2. Needed 30 g : dried figs.

3. Needed 30 g : puffed quinoa.

4. Needed 5 g : water.

5. Prepare : Base.

6. Prepare 20 g : lemon juice (juice from half lemon).

7. Needed 100 g : honey.

8. Prepare 150 g : cooked chickpea.

9. Needed 400 ml (1 can) : full fat coconut milk.

10. Needed 60 g : coconut oil.

11. Prepare 60 g : coconut butter.

12. Needed : Flavours.

13. Prepare 150 g : blueberries.

14. Needed 150 g : strawberries.

15. Prepare 150 g : blackberries.

16. Prepare : Coconut flour.

17. Prepare : Chocolate layer.

18. Needed 70 g : Chocolate mass.

19. Prepare 2-3 tablespoon : Coconut milk.

20. Needed 1 tsp : Orange zest.

If all ingredients Vegan cake (no allergens) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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.

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