Easiest Way to Prepare Award-winning Vegan cake (no allergens)

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Before you jump to Vegan cake (no allergens) recipe, you may want to read this short interesting healthy tips about Information on How to Elevate Your Mood with Food.

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We hope you got benefit from reading it, now let's go back to vegan cake (no allergens) recipe. To cook vegan cake (no allergens) you only need 20 ingredients and 5 steps. Here is how you do it.

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

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