Easy Serving Recipe Vegan cake no allergens Delicious

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20 ingredients, 5 steps, cooking Vegan cake (no allergens)

Hi my mother, now you can cook recipe Vegan cake (no allergens) with 20 ingredients and 5 steps. Next this is how to cook, please pay attention carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 20 ingredients and 5 stages of easy cooking Vegan cake (no allergens).

Ingredients for Vegan cake (no allergens)

1. Prepare 30 g : dates.
2. Prepare 30 g : dried figs.
3. You need 30 g : puffed quinoa.
4. You need 5 g : water.
5. It’s : Base.
6. Prepare 20 g : lemon juice (juice from half lemon).
7. It’s 100 g : honey.
8. It’s 150 g : cooked chickpea.
9. It’s 400 ml (1 can) : full fat coconut milk.
10. You need 60 g : coconut oil.
11. It’s 60 g : coconut butter.
12. You need : Flavours.
13. It’s 150 g : blueberries.
14. It’s 150 g : strawberries.
15. Prepare 150 g : blackberries.
16. It’s : Coconut flour.
17. Prepare : Chocolate layer.
18. It’s 70 g : Chocolate mass.
19. It’s 2-3 tablespoon : Coconut milk.
20. You need 1 tsp : Orange zest. I've heard this question so many times!While traditional cakes usually contain eggs and dairy and are, thus, not vegan, it's super easy to If you want to make a vegan cake, you can't use any eggs or dairy products.So no milk, cream, or yogurt.Best Vegan Vanilla Cake Recipe - Vegan Birthday Cake! If all raw materials Vegan cake (no allergens) it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.

Stages Cooking 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
   
6. Finish and Enjoy.

Quick & Easy Chocolate Cake - No eggs.No-Bake Vegan Chocolate Cheesecake Hearts. <p>Your family and friends won't even realize that these rich, decadent delights are dairy-free and vegan! <p>This heavenly vegan double-layered apple cake is easy to make and combines fresh apples, cinnamon, all-spice, ginger, molasses and.A fluffy vanilla cake to fix your craving!This prevents the batter from overflowing.Whisk the ingredients together until it forms a smooth batter with no lumps.

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