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Vegan cake (no allergens)
Vegan cake (no allergens)

Before you jump to Vegan cake (no allergens) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

Making the decision to eat healthily provides great benefits and is becoming a more popular way of living. Poor diet is a leading factor in diseases such as heart disease and high blood pressure which can put a drain on the economy. There are more and more efforts to try to get us to lead a healthier lifestyle and still it is also easier than ever to rely on fast, convenient food that is often bad for our health. People typically assume that healthy diets call for a great deal of work and will significantly change how they live and eat. In reality, though, merely making some minor changes can positively affect daily eating habits.

Initially, you will have to be very careful when you are shopping for food that you don’t automatically put things in your basket that you no longer want to eat. For instance, did you ever think to check how much sugar and salt are in your breakfast cereal? One heart-healthy substitute that can give you a great start to your day is oatmeal. By mixing in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a healthy change to your diet.

Hence, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your everyday life.

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 achieve it.

The ingredients needed to prepare Vegan cake (no allergens):
  1. Use 30 g dates
  2. Provide 30 g dried figs
  3. Use 30 g puffed quinoa
  4. Provide 5 g water
  5. Use Base
  6. Prepare 20 g lemon juice (juice from half lemon)
  7. Prepare 100 g honey
  8. Prepare 150 g cooked chickpea
  9. Take 400 ml (1 can) full fat coconut milk
  10. Use 60 g coconut oil
  11. Take 60 g coconut butter
  12. Get Flavours
  13. Prepare 150 g blueberries
  14. Prepare 150 g strawberries
  15. Prepare 150 g blackberries
  16. Use Coconut flour
  17. Take Chocolate layer
  18. Prepare 70 g Chocolate mass
  19. Get 2-3 tablespoon Coconut milk
  20. Take 1 tsp Orange zest
Steps 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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