Recipe: Perfect 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 Choosing The Right Foods May Help You Stay Fit And Also Healthy.

When it comes to the foods that you eat, you will notice that your overall health can be effected either positively or even negatively. Something that you should not eat no matter what is the varied foods that you will get at all of those fast food places. The foods that you will get from these fast food places are usually foods that are extremely unhealthy, loaded with fat and typically have little to no nutrition. For this reason we are going to be going over the foods that you should be ingesting that will have a good effect on your health.

Everyone likes to have dessert following their meals and if you are one of those men and women you may want to think about some citrus fruit. In addition to vitamin C, you will realize that there are plenty of other health benefits that you will find in these types of fruits. One desert that I have always liked is orange pieces combined together with shredded coconut and mixed together with a light honey dressing.

By following some of the suggestions above you will see that you will end up living a healthier life. Also if you remove all the processed foods that you should not be eating anyway, you will probably find that you could end up living a longer life.

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

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

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

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