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Before you jump to Vegan cake (no allergens) recipe, you may want to read this short interesting healthy tips about Energy Raising Snack foods.
Healthy eating helps bring about a feeling of well being. We are likely to feel way less gross after we increase our daily allowance of healthy foods and reduce our consumption of processed foods. A piece of pizza doesn’t make you feel as healthy as eating a fresh green salad. Sometimes it’s difficult to find wholesome foods for snacks between meals. You can spend hours at the grocery store searching for an ideal snack foods to make you feel healthy. Why not try one of the following nutritious snacks the next time you need some extra energy?
Foods made from whole grains are excellent for a quick snack. A slice of whole wheat toast, for example is a great snack in the morning. When you need a fast snack on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Selecting whole grain food items is always far better than eating the highly processed grains we commonly obtain in our grocery stores.
You will find lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. When you make the choice to be healthy, it’s easy to find exactly what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to vegan cake (no allergens) recipe. To make vegan cake (no allergens) you only need 20 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Vegan cake (no allergens):
- Use 30 g dates
- Take 30 g dried figs
- Prepare 30 g puffed quinoa
- Provide 5 g water
- Prepare Base
- Get 20 g lemon juice (juice from half lemon)
- Use 100 g honey
- Use 150 g cooked chickpea
- Take 400 ml (1 can) full fat coconut milk
- You need 60 g coconut oil
- Get 60 g coconut butter
- Provide Flavours
- Provide 150 g blueberries
- Prepare 150 g strawberries
- Provide 150 g blackberries
- Take Coconut flour
- Provide Chocolate layer
- Prepare 70 g Chocolate mass
- Take 2-3 tablespoon Coconut milk
- Take 1 tsp Orange zest
Instructions to make Vegan cake (no allergens):
- 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
- 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
- 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.
- 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
- 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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