Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, vegan cake (no allergens). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Plant-based food made with the simplest ingredients for a taste you'll love. Created this for a friend that cannot eat flour, eggs, nuts, cheese and milk. 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.

Vegan cake (no allergens) is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Vegan cake (no allergens) is something which I’ve loved my whole life.

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

While not completely vegan, we love the creative selection of this allergen-friendly Texan bakery. It is also naturally soy-free and nightshade-free, as well as free of artificial colors. Vegan cake (no allergens) Ioana Avram. Created this for a friend that cannot eat flour, eggs, nuts, cheese and milk.

Instructions 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

Vegan cake (no allergens) Ioana Avram. Created this for a friend that cannot eat flour, eggs, nuts, cheese and milk. While not completely vegan, we love the creative selection of this allergen-friendly Texan bakery. 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.

So that’s going to wrap this up for this exceptional food vegan cake (no allergens) recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!