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Overview Vegan cake (no allergens)

Vegan cake (no allergens).

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Vegan cake (no allergens) Ioana Avram. Vegan cake (no allergens) Ioana Avram. Created this for a friend that cannot eat flour, eggs, nuts, cheese and milk.

Make your birthday party spectacular with this easy allergy-friendly birthday cake, in chocolate OR vanilla! Completely vegan and void of nuts, this cake can also be made into gluten-free cupcakes (see the substitution section for details). People who have a food allergy or severe sensitivity to.
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Ingredients Vegan cake (no allergens) below:

1. You Need of dates.
2. You Set Up of dried figs.
3. You Set Up of puffed quinoa.
4. You Set Up of water.
5. Set Up Here of Base.
6. You Set Up of lemon juice (juice from half lemon).
7. You Set Up of honey.
8. You Set Up of cooked chickpea.
9. You Need of full fat coconut milk.
10. Set Up of coconut oil.
11. You Set Up of coconut butter.
12. You Need of Flavours.
13. You Set Up of blueberries.
14. You Set Up of strawberries.
15. You Set Up of blackberries.
16. You Need of Coconut flour.
17. Set Up of Chocolate layer.
18. Prepare of Chocolate mass.
19. You Need of Coconut milk.
20. You Need of Orange zest.

Vegan cake (no allergens) Hello everybody, it's Jim, welcome to our recipe site. Today, I will show you a way to make a Best dish, vegan cake (no allergens). It is one of my favorites food recipe. For mine, I will make it a bit unique.

Here's how to make Vegan cake (no allergens) Langkah demi langkah

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.

This is gonna smell and look delicious. Most of these Vegan Mug Cakes can be mixed right up in the mug you are going to cook and eat them in which makes them. Vegan cake (no allergens) step by step. Using a hand blender, blend the dates with the figs and the water, until you have a paste. Blend all the base ingredients together until everything is mixed very well. .

Vegan cake (no allergens) Already ready here

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