Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, vegan cake (no allergens). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vegan cake (no allergens) is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Vegan cake (no allergens) is something which I have loved my whole life. They’re fine and they look wonderful.

Plant-based food made with the simplest ingredients for a taste you'll love. 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. Using a hand blender, blend the dates with the figs and the water, until you have a paste.

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

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

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

It is also naturally soy-free and nightshade-free, as well as free of artificial colors. 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.

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

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. This cake cannot be made soy-free. *Decoration include dried rose petals that can be used to make a cup of hot rose tea.

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