Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, vegan cake (no allergens). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
I've heard this question so many times! While traditional cakes usually contain eggs and dairy and are, thus, not vegan, it's super easy to If you want to make a vegan cake, you can't use any eggs or dairy products. So no milk, cream, or yogurt. Delicious vegan cake recipes, vegan birthday cakes and vegan cupcakes found on this board.
Vegan cake (no allergens) is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Vegan cake (no allergens) is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Vegan cake (no allergens):
- Prepare 30 g dates
- Get 30 g dried figs
- Take 30 g puffed quinoa
- Get 5 g water
- Prepare Base
- Prepare 20 g lemon juice (juice from half lemon)
- Get 100 g honey
- Prepare 150 g cooked chickpea
- Take 400 ml (1 can) full fat coconut milk
- Take 60 g coconut oil
- Take 60 g coconut butter
- Make ready Flavours
- Get 150 g blueberries
- Make ready 150 g strawberries
- Make ready 150 g blackberries
- Make ready Coconut flour
- Get Chocolate layer
- Get 70 g Chocolate mass
- Take 2-3 tablespoon Coconut milk
- Take 1 tsp Orange zest
This No-Bake Vegan Chocolate Peanut Butter Cheesecake recipe is a healthy yet decadent dessert! Light fluffy and delicious vegan vanilla cake! Two layers of vanilla sponge, topped with a velvety vegan vanilla frosting and fresh strawberries. Colorful and festive vegan funfetti cake!
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
Two layers of vanilla sponge, topped with a velvety vegan vanilla frosting and fresh strawberries. Colorful and festive vegan funfetti cake! This gorgeous, light and fluffy, moist, vanilla flavored cake with vanilla frosting is perfect for celebrations! Really, there are no special skills involved in making or decorating this cake. So I hope you'll love this gorgeous vegan funfetti cake!
So that is going to wrap it up for this exceptional food vegan cake (no allergens) recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
