Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vegan cake (no allergens). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Vegan cake (no allergens) is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Vegan cake (no allergens) is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have 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):

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

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

So that’s going to wrap it up for this exceptional food vegan cake (no allergens) recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!