Steps to Make Super Quick Homemade Vegan cake (no allergens)
Hey everyone, it is Drew, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Steps to Prepare Super Quick Homemade Vegan cake (no allergens). It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Vegan cake (no allergens), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vegan cake (no allergens) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Vegan cake (no allergens) is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few ingredients. You can cook Vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you cook that.
Created this for a friend that cannot eat flour, eggs, nuts, cheese and milk
Ingredients and spices that need to be Take to make Vegan cake (no allergens):
- 30 g dates
- 30 g dried figs
- 30 g puffed quinoa
- 5 g water
- Base
- 20 g lemon juice (juice from half lemon)
- 100 g honey
- 150 g cooked chickpea
- 400 ml (1 can) full fat coconut milk
- 60 g coconut oil
- 60 g coconut butter
- Flavours
- 150 g blueberries
- 150 g strawberries
- 150 g blackberries
- Coconut flour
- Chocolate layer
- 70 g Cocoa mass
- 2-3 tablespoon Coconut milk
- 1 tsp Orange zest
Instructions 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
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