Simple Way to Prepare Award-winning Vegan cake (no allergens)

Vegan cake (no allergens). Vegan cake (no allergens) Ioana Avram. Created this for a friend that cannot eat flour, eggs, nuts, cheese and milk. Allergens: Wheat, Chocolate, Soy Lecithin, Coconut Oil.

Vegan cake (no allergens) 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.

Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, vegan cake (no allergens). One of my favorites food recipes. This time, I am going to make it a little bit unique. 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. Allergens: Wheat, Chocolate, Soy Lecithin, Coconut Oil.

Vegan cake (no allergens) is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Vegan cake (no allergens) is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. 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. {Prepare 30 g of dates.
  2. {Make ready 30 g of dried figs.
  3. {Get 30 g of puffed quinoa.
  4. {Prepare 5 g of water.
  5. {Take of Base.
  6. {Take 20 g of lemon juice (juice from half lemon).
  7. {Make ready 100 g of honey.
  8. {Take 150 g of cooked chickpea.
  9. {Take 400 ml (1 can) of full fat coconut milk.
  10. {Get 60 g of coconut oil.
  11. {Make ready 60 g of coconut butter.
  12. {Take of Flavours.
  13. {Make ready 150 g of blueberries.
  14. {Get 150 g of strawberries.
  15. {Make ready 150 g of blackberries.
  16. {Take of Coconut flour.
  17. {Prepare of Chocolate layer.
  18. {Prepare 70 g of Chocolate mass.
  19. {Get 2-3 tablespoon of Coconut milk.
  20. {Prepare 1 tsp of Orange zest.

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. In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in oil, vinegar, and vanilla extract.

Instructions 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.
  2. 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.
  3. 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..
  4. 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.
  5. 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.

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. A nut-free version of a no-bake vegan carrot cake, topped with a deliciously smooth layer of coconut cream. This recipe is gluten-free, grain-free and paleo, refined sugar-free, nut-free, and can be made raw and with no added oils (see notes). This cake is gluten free, dairy free, egg free, soy free, peanut free, sesame free, tree nut free, legume free, and coconut free.

So that is going to wrap it up with this exceptional 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 in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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