Recipe of Quick Vegan cake (no allergens)

Vegan cake (no allergens).

Vegan cake (no allergens)

Hey everyone, I hope you're having an amazing day today. Today, we're going to make a distinctive dish, vegan cake (no allergens). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Vegan cake (no allergens) is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It's easy, it is quick, it tastes delicious. They are fine and they look wonderful. Vegan cake (no allergens) is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Vegan cake (no allergens):

{Prepare of dates.
{Make ready of dried figs.
{Take of puffed quinoa.
{Get of water.
{Get of Base.
{Get of lemon juice (juice from half lemon).
{Get of honey.
{Prepare of cooked chickpea.
{Take of full fat coconut milk.
{Take of coconut oil.
{Take of coconut butter.
{Prepare of Flavours.
{Get of blueberries.
{Prepare of strawberries.
{Take of blackberries.
{Prepare of Coconut flour.
{Prepare of Chocolate layer.
{Make ready of Chocolate mass.
{Take of Coconut milk.
{Get of Orange zest.

Steps 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 that's going to wrap it up with this special food vegan cake (no allergens) recipe. Thank you very much for your time. I'm sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!