Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, vegan cake (no allergens). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Vegan cake (no allergens) Created this for a friend that cannot eat flour, eggs, nuts, cheese and milk. Allergens: Wheat, Chocolate, Soy Lecithin, Coconut Oil. This vegan version is also diabetes friendly. *Note: To be eaten warm for molten chocolate experience. A gluten free + vegan twist on this classic cake!
Vegan cake (no allergens) is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Vegan cake (no allergens) is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook 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):
- Make ready 30 g dates
- Take 30 g dried figs
- Take 30 g puffed quinoa
- Get 5 g water
- Get Base
- Make ready 20 g lemon juice (juice from half lemon)
- Prepare 100 g honey
- Prepare 150 g cooked chickpea
- Get 400 ml (1 can) full fat coconut milk
- Take 60 g coconut oil
- Take 60 g coconut butter
- Get Flavours
- Take 150 g blueberries
- Make ready 150 g strawberries
- Make ready 150 g blackberries
- Make ready Coconut flour
- Get Chocolate layer
- Take 70 g Chocolate mass
- Take 2-3 tablespoon Coconut milk
- Take 1 tsp Orange zest
Each Cupcake of the Week and Cake of the Month can be made vegan (the current flavor is Double Chocolate Cookie Cake), and a regular vegan option is available year-round. It is also naturally soy-free and nightshade-free, as well as free of artificial colors. Stacked and only frosted in the middle, it's easy to assemble and gives a fun black and orange theme to create a festive feel without a lot of skill. Read on to see how you too can make this Allergy Friendly Halloween Cake!
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
Stacked and only frosted in the middle, it's easy to assemble and gives a fun black and orange theme to create a festive feel without a lot of skill. Read on to see how you too can make this Allergy Friendly Halloween Cake! Homemade Chocolate raspberry layer cake is delicious, vegan & allergy-friendly! It is filled with fresh raspberries, chocolate ganache and a fluffy buttercream frosting! Cybele Pascal has a cake sweetened with only honey in her Whole Foods Allergy Cookbook.
So that is going to wrap it up for this exceptional food vegan cake (no allergens) recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
