Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vegan cake (no allergens). One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Vegan cake (no allergens) is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Vegan cake (no allergens) is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Vegan cake (no allergens):

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

So that is going to wrap it up for this special food vegan cake (no allergens) recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!