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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 Strength Enhancing Snack foods.

Healthy eating helps bring about a feeling of health and wellbeing. We tend to feel way less gross whenever we increase our consumption of healthy foods and reduce our consumption of processed foods. Eating fresh vegetables helps you feel a lot better than eating a piece of pizza. Deciding on healthier food choices can be challenging when it’s snack time. Shopping for goodies can be a difficult task because you have countless options. Why not try one of the following healthy snacks the next time you need some extra energy?

Yogurt can be a snack many individuals neglect. The truth is, many individuals will substitute a container of yogurt for a healthy lunch-something we really do not recommend. Low fat yogurt makes a wonderful snack, however. It is made up of a great deal of calcium, protein, and B vitamins. Yogurt is typically eaten to help maintain the digestive system because it is so easily digestible by most people. Easy hint: select unsweetened yogurt and include walnuts or flaxseeds. It’s an excellent approach to enjoy a flavorful snack without too much sugar.

You do not have to look far to discover a wide variety of healthy snacks that can be easily prepared. Deciding to live a healthy way of life can be as uncomplicated as you want it to be.

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

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