Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, vegan cake (no allergens). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Delicious vegan cake recipes, vegan birthday cakes and vegan cupcakes found on this board. So delicious no one will even know they're vegan. This vegan gluten free carrot cake is so good no one will ever guess that it's either vegan or gluten-free! Most of these Vegan Mug Cakes can be mixed right up in the mug you are going to cook and eat them in which makes them even more appealing.
Vegan cake (no allergens) is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Vegan cake (no allergens) is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have 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):
- Make ready 30 g dates
- Make ready 30 g dried figs
- Take 30 g puffed quinoa
- Take 5 g water
- Take Base
- Prepare 20 g lemon juice (juice from half lemon)
- Prepare 100 g honey
- Get 150 g cooked chickpea
- Take 400 ml (1 can) full fat coconut milk
- Make ready 60 g coconut oil
- Make ready 60 g coconut butter
- Prepare Flavours
- Make ready 150 g blueberries
- Prepare 150 g strawberries
- Get 150 g blackberries
- Make ready Coconut flour
- Take Chocolate layer
- Get 70 g Chocolate mass
- Get 2-3 tablespoon Coconut milk
- Get 1 tsp Orange zest
Fall Harvest Fruit Cake (Persimmon-Apple Cake)FatFree Vegan Kitchen. Gluten-Free Vegan Cake Mixes - Many of the gluten-free cake mixes sold in specialty stores are also vegan, but read the ingredients to be sure. Vegan coconut cream cake with an oil-free frosting which reminds of Raffaello! The recipe is dairy-free, eggless, gluten-free, and oil-free.
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
Vegan coconut cream cake with an oil-free frosting which reminds of Raffaello! The recipe is dairy-free, eggless, gluten-free, and oil-free. If you don't want to use sweet potatoes for the frosting, you can also check out my No-Bake Carrot Cake recipe. It has a deliciously creamy frosting made out of. Work your way through our best vegan cake recipes to find your favourite.
So that is going to wrap it up with this exceptional food vegan cake (no allergens) recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
