Recipe of Super Quick Homemade Vegan cake (no allergens)

Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, vegan cake (no allergens). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

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

To begin with this recipe, we have to prepare a few ingredients. 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):

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

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

So that’s going to wrap it up with this exceptional food vegan cake (no allergens) recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!