Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, vegan cake (no allergens). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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.
Vegan cake (no allergens) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Vegan cake (no allergens) is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Vegan cake (no allergens):
- Get 30 g dates
- Make ready 30 g dried figs
- Make ready 30 g puffed quinoa
- Take 5 g water
- Take Base
- Prepare 20 g lemon juice (juice from half lemon)
- Take 100 g honey
- Take 150 g cooked chickpea
- Make ready 400 ml (1 can) full fat coconut milk
- Make ready 60 g coconut oil
- Get 60 g coconut butter
- Make ready Flavours
- Get 150 g blueberries
- Get 150 g strawberries
- Make ready 150 g blackberries
- Take Coconut flour
- Take Chocolate layer
- Take 70 g Chocolate mass
- Get 2-3 tablespoon Coconut milk
- Take 1 tsp Orange zest
When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared pan. I've been working on this vegan fairy cakes recipe for a while. I first started to make them when my children were at nursery.
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
I've been working on this vegan fairy cakes recipe for a while. I first started to make them when my children were at nursery. We were allowed to bring in cakes to celebrate their birthdays. There were always one or two children with an egg or dairy allergy or intolerance in the nursery and I wanted to make a cake that they could enjoy too. It is also naturally soy-free and nightshade-free, as well as free of artificial colors.
So that is going to wrap this up for this special food vegan cake (no allergens) recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget 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!
