Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to make a distinctive dish, Vegan cake (no allergens). This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Vegan cake (no allergens) Recipe. Most of these Vegan Mug Cakes can be mixed right up in the mug you are going to cook and eat them in which makes them even more appealing. And yes they are all vegan, which means no messing around with trying to use half an egg, or just an egg yolk or white.
You can have Vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you cook that.
Ingredients of Vegan cake (no allergens)
Take 30 g of dates.
It’s 30 g of dried figs.
It’s 30 g of puffed quinoa.
Take 5 g of water.
Make ready of Base.
It’s 20 g of lemon juice (juice from half lemon).
It’s 100 g of honey.
It’s 150 g of cooked chickpea.
Prepare 400 ml (1 can) of full fat coconut milk.
Take 60 g of coconut oil.
Take 60 g of coconut butter.
It’s of Flavours.
Take 150 g of blueberries.
You need 150 g of strawberries.
You need 150 g of blackberries.
Prepare of Coconut flour.
You need of Chocolate layer.
It’s 70 g of Chocolate mass.
Prepare 2-3 tablespoon of Coconut milk.
It’s 1 tsp of Orange zest.
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Vegan cake (no allergens) instructions
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.
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