Step-by-Step Guide to Prepare Homemade Vegan cake (no allergens)

Vegan cake (no allergens).

Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, vegan cake (no allergens). One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Vegan cake (no allergens) is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Vegan cake (no allergens) is something that I have loved my whole life. They're nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have 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):

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

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