Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vegan cake (no allergens). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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Vegan cake (no allergens) is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Vegan cake (no allergens) is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have 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):

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

Using a hand blender, blend the dates with the figs and the water, until you have a paste. Blend all the base ingredients together until everything is mixed very well. In a stand mixer (or large mixing bowl), combine dry ingredients: flour, sugar, cocoa powder, baking soda, and pink salt. While the mixer is running (or with electric hand beaters), slowly stir in oil, vinegar, and vanilla extract.

Steps 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

In a stand mixer (or large mixing bowl), combine dry ingredients: flour, sugar, cocoa powder, baking soda, and pink salt. While the mixer is running (or with electric hand beaters), slowly stir in oil, vinegar, and vanilla extract. Next, slowly stir in water while mixing. Allergens: Soya Protein, Pumpkin Seeds, Coconut, Stevia, Strawberry. This vegan version is also a diabetic friendly and gluten free version.

So that’s going to wrap it up with this special food vegan cake (no allergens) recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!