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Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vegan cake (no allergens). It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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Delicious vegan cake recipes, vegan birthday cakes and vegan cupcakes found on this board. So delicious no one will even know they're vegan. It's also extremely versatile for different pan sizes. #vegan #vegancake #dairyfree
To get started with this particular 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 can achieve that.
The ingredients needed to make Vegan cake (no allergens):
- Prepare 30 g of dates.
- Prepare 30 g of dried figs.
- Take 30 g of puffed quinoa.
- Get 5 g of water.
- Make ready of Base.
- Take 20 g of lemon juice (juice from half lemon).
- Get 100 g of honey.
- Take 150 g of cooked chickpea.
- Prepare 400 ml (1 can) of full fat coconut milk.
- Get 60 g of coconut oil.
- Prepare 60 g of coconut butter.
- Prepare of Flavours.
- Prepare 150 g of blueberries.
- Prepare 150 g of strawberries.
- Take 150 g of blackberries.
- Take of Coconut flour.
- Make ready of Chocolate layer.
- Make ready 70 g of Chocolate mass.
- Prepare 2-3 tablespoon of Coconut milk.
- Get 1 tsp of Orange zest.
No-Bake Vegan Chocolate Cheesecake Hearts. <p>Your family and friends won't even realize that these rich, decadent delights are dairy-free and vegan! <p>This heavenly vegan double-layered apple cake is easy to make and combines fresh apples, cinnamon, all-spice, ginger, molasses and. While traditional cakes usually contain eggs and dairy and are, thus, not vegan, it's super easy to make vegan cakes! Vegan baking is so much easier If you want to make a vegan cake, you can't use any eggs or dairy products. So no milk, cream, or yogurt.
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.
A fluffy vanilla cake to fix your craving! This prevents the batter from overflowing. Whisk the ingredients together until it forms a smooth batter with no lumps. It's no secret that I love cake and whether there's something to celebrate (or not!) I don't need much of an excuse to make one. Vegan baking is often considered difficult, but in truth it's no more difficult than regular baking, plus you have the added bonus of being able to eat as much cake batter as you like.
So that is going to wrap this up for this exceptional food vegan cake (no allergens) recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!