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Before you jump to Vegan cake (no allergens) recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
Healthy eating is nowadays much more popular than before and rightfully so. Poor diet is a leading factor in diseases such as heart disease and hypertension which can put a drain on the economy. Although we’re incessantly being counseled to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. Most people typically think that healthy diets require a great deal of work and will significantly change the way they live and eat. In reality, though, merely making a few minor changes can positively affect daily eating habits.
The first change you need to make is to pay more attention to what you purchase when you shop for food as it is likely that you have the tendency to pick up many of the things without thinking. For instance, have you ever checked how much sugar and salt are in your favorite cereal? Eating a bowl of oatmeal will give you the energy to face the day while protecting your heart simultaneously. If this is not to your liking on its own, try mixing in fresh fruits that have other healthy nutrients and as such, one small change to your diet has been achieved.
Obviously, it’s not difficult to start integrating healthy eating into your life.
We hope you got benefit from reading it, now let’s go back to vegan cake (no allergens) recipe. To cook vegan cake (no allergens) you need 20 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to cook Vegan cake (no allergens):
- Get 30 g dates
- You need 30 g dried figs
- Provide 30 g puffed quinoa
- Prepare 5 g water
- You need Base
- Get 20 g lemon juice (juice from half lemon)
- Use 100 g honey
- Prepare 150 g cooked chickpea
- Use 400 ml (1 can) full fat coconut milk
- Provide 60 g coconut oil
- Get 60 g coconut butter
- Prepare Flavours
- Provide 150 g blueberries
- Prepare 150 g strawberries
- You need 150 g blackberries
- Get Coconut flour
- Take Chocolate layer
- Get 70 g Chocolate mass
- Use 2-3 tablespoon Coconut milk
- Prepare 1 tsp Orange zest
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
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