How to Make Perfect Vegan cake (no allergens)
date: 2020-08-05T19:54:04.845Z
image: https://img-global.cpcdn.com/recipes/168dc0afbb06beab/751x532cq70/vegan-cake-no-allergens-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/168dc0afbb06beab/751x532cq70/vegan-cake-no-allergens-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/168dc0afbb06beab/751x532cq70/vegan-cake-no-allergens-recipe-main-photo.jpg
author: Mike Quinn
ratingvalue: 5
reviewcount: 22967
recipeingredient:
- "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 Chocolate mass" - "2-3 tablespoon Coconut milk" - "1 tsp Orange zest"
recipeinstructions:
- "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"
categories:
- Recipe
tags:
- vegan - cake - no
katakunci: vegan cake no
nutrition: 225 calories
recipecuisine: American
preptime: "PT16M"
cooktime: "PT38M"
recipeyield: "1"
recipecategory: Dinner
---
Hey everyone, it's me, Dave, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, vegan cake (no allergens). It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.
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. And yes they are all vegan, which means no messing around with trying to use half an egg, or just an egg yolk or white. Delicious vegan cake recipes, vegan birthday cakes and vegan cupcakes found on this board. So delicious no one will even know they're vegan.
Vegan cake (no allergens) is one of the most favored of recent trending foods in the world. It's easy, it's quick, it tastes yummy. It's appreciated by millions daily. They are nice and they look wonderful. Vegan cake (no allergens) is something that I have loved my whole life.
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 cook it.
##### The ingredients needed to make Vegan cake (no allergens):
1. Make ready 30 g dates 1. Prepare 30 g dried figs 1. Make ready 30 g puffed quinoa 1. Take 5 g water 1. Make ready Base 1. Make ready 20 g lemon juice (juice from half lemon) 1. Make ready 100 g honey 1. Make ready 150 g cooked chickpea 1. Make ready 400 ml (1 can) full fat coconut milk 1. Get 60 g coconut oil 1. Make ready 60 g coconut butter 1. Prepare Flavours 1. Make ready 150 g blueberries 1. Take 150 g strawberries 1. Prepare 150 g blackberries 1. Get Coconut flour 1. Make ready Chocolate layer 1. Prepare 70 g Chocolate mass 1. Take 2-3 tablespoon Coconut milk 1. Take 1 tsp Orange zest
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.
##### 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 1. 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 1. 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. 1. 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 1. 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
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. Fall Harvest Fruit Cake (Persimmon-Apple Cake)FatFree Vegan Kitchen. Work your way through our best vegan cake recipes to find your favourite. From vegan layer cakes to quick banana breads and cute cupcakes.
So that is going to wrap this up with this exceptional food vegan cake (no allergens) recipe. Thanks so much for reading. I am confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
image: https://img-global.cpcdn.com/recipes/168dc0afbb06beab/751x532cq70/vegan-cake-no-allergens-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/168dc0afbb06beab/751x532cq70/vegan-cake-no-allergens-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/168dc0afbb06beab/751x532cq70/vegan-cake-no-allergens-recipe-main-photo.jpg
author: Mike Quinn
ratingvalue: 5
reviewcount: 22967
recipeingredient:
- "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 Chocolate mass" - "2-3 tablespoon Coconut milk" - "1 tsp Orange zest"
recipeinstructions:
- "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"
categories:
- Recipe
tags:
- vegan - cake - no
katakunci: vegan cake no
nutrition: 225 calories
recipecuisine: American
preptime: "PT16M"
cooktime: "PT38M"
recipeyield: "1"
recipecategory: Dinner
---
Hey everyone, it's me, Dave, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, vegan cake (no allergens). It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.
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. And yes they are all vegan, which means no messing around with trying to use half an egg, or just an egg yolk or white. Delicious vegan cake recipes, vegan birthday cakes and vegan cupcakes found on this board. So delicious no one will even know they're vegan.
Vegan cake (no allergens) is one of the most favored of recent trending foods in the world. It's easy, it's quick, it tastes yummy. It's appreciated by millions daily. They are nice and they look wonderful. Vegan cake (no allergens) is something that I have loved my whole life.
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 cook it.
##### The ingredients needed to make Vegan cake (no allergens):
1. Make ready 30 g dates 1. Prepare 30 g dried figs 1. Make ready 30 g puffed quinoa 1. Take 5 g water 1. Make ready Base 1. Make ready 20 g lemon juice (juice from half lemon) 1. Make ready 100 g honey 1. Make ready 150 g cooked chickpea 1. Make ready 400 ml (1 can) full fat coconut milk 1. Get 60 g coconut oil 1. Make ready 60 g coconut butter 1. Prepare Flavours 1. Make ready 150 g blueberries 1. Take 150 g strawberries 1. Prepare 150 g blackberries 1. Get Coconut flour 1. Make ready Chocolate layer 1. Prepare 70 g Chocolate mass 1. Take 2-3 tablespoon Coconut milk 1. Take 1 tsp Orange zest
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.
##### 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 1. 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 1. 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. 1. 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 1. 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
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. Fall Harvest Fruit Cake (Persimmon-Apple Cake)FatFree Vegan Kitchen. Work your way through our best vegan cake recipes to find your favourite. From vegan layer cakes to quick banana breads and cute cupcakes.
So that is going to wrap this up with this exceptional food vegan cake (no allergens) recipe. Thanks so much for reading. I am confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
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