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Half an Hour to Preparing Yummy Vegan cake (no allergens)

Hoping to dine Vegan cake (no allergens) a luxurious restaurant's, but for a few causes are not able to go to restaurants. This page is going to help you with helpful procedures on producing a Vegan cake (no allergens) like a famous chef made.

Vegan cake (no allergens)

We hope you got benefit from reading it, now let's go back to vegan cake (no allergens) recipe. You can cook vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you cook it.

To make an unforgettable Vegan cake (no allergens), here are the components needed:

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

After readying the ingridients, next you are ready to prepare your tasty Vegan cake (no allergens) by following the instructions below:

  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 I hope you'll love this gorgeous vegan funfetti cake! Vegan coconut cream cake with an oil-free frosting which reminds of Raffaello! The recipe is dairy-free, eggless, gluten-free, and oil-free. If you don't want to use sweet potatoes for the frosting, you can also check out my No-Bake Carrot Cake recipe. It has a deliciously creamy frosting made out of.

Recipe : Vegan cake (no allergens)

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step by step to make Vegan cake (no allergens)

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