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Before you jump to Vegan cake (no allergens) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
The benefits of healthy eating are nowadays being given more publicity than ever before and there are good reasons for doing this. There are numerous health conditions associated with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and hypertension. There are more and more campaigns to try to get people to adopt a more healthy way of living and all the same it is also easier than ever to rely on fast, convenient food that is not good for our health. It is likely that lots of people assume it will take lots of effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, though, to make a few simple changes that can start to make a positive impact to our day-to-day eating habits.
One way to approach this to begin seeing some results is to realize that you do not have to alter everything right away or that you have to altogether eliminate certain foods from your diet. If you wish to commit to a wholesale change, that is OK but the main thing at first is to try to see to it that you are making more healthy eating choices. As you become accustomed to the taste of healthy foods, you will see that you’re eating more healthily than you did. As you continue your habit of eating healthier foods, you will discover that you won’t want to eat the old diet.
All in all, it is easy to start making healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to vegan cake (no allergens) recipe. You can have vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to cook Vegan cake (no allergens):
- Provide 30 g dates
- Take 30 g dried figs
- Use 30 g puffed quinoa
- You need 5 g water
- Use Base
- Use 20 g lemon juice (juice from half lemon)
- Take 100 g honey
- You need 150 g cooked chickpea
- You need 400 ml (1 can) full fat coconut milk
- Use 60 g coconut oil
- Use 60 g coconut butter
- Use Flavours
- Prepare 150 g blueberries
- You need 150 g strawberries
- You need 150 g blackberries
- Provide Coconut flour
- Prepare Chocolate layer
- Provide 70 g Chocolate mass
- Use 2-3 tablespoon Coconut milk
- Prepare 1 tsp Orange zest
Steps 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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