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How to cook Prepare Vegan cake (no allergens)

Vegan cake (no allergens). Delicious vegan cake recipes, vegan birthday cakes and vegan cupcakes found on this board. So delicious no one will even know they're vegan. This delicious alternative is loaded with gooey marshmallows, sprinkles and frosting!

Vegan cake (no allergens) Vegan Protein Mousse, Chocolate Coconut Cups, Peanut Caramel Fudge, Crunch Chocolate Bar, Vegan Paleo Almond Butter Fudge. A fluffy vanilla cake to fix your craving! This prevents the batter from overflowing. You can cook Vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Vegan cake (no allergens)

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

Whisk the ingredients together until it forms a smooth batter with no lumps. 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.

Vegan cake (no allergens) instructions

  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.

It has a deliciously creamy frosting made out of. Perfectly moist and utterly delicious vegan pumpkin cake with a cinnamon buttercream frosting. No spices or oils, just plain. And when baked, you just let it cool and then puree it in a food processor! The baking part gets rid of any excess moisture so you don't end up with pumpkin puree that is too 'wet'.

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