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Vegan cake (no allergens)
Vegan cake (no allergens)

Before you jump to Vegan cake (no allergens) recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Goodies.

We all know that consuming healthy foods can help us truly feel better in our bodies. We have a tendency to feel way less gross after we increase our consumption of wholesome foods and lower our consumption of junk foods. A salad tends to make us feel much better than a piece of pizza (physically anyway). This is usually a problem, however, with regards to eating between snacks. Finding goodies that help us feel better and boost our stamina often involves lots of shopping and painstaking reading of labels. Here are some healthy snacks which you can use when you need a fast pick me up.

When searching for a convenient healthy snack, don’t forget about yogurt. Eating yogurt in place of a healthy larger lunch is not a good idea. You cannot beat yogurt whenever it comes to a wholesome snack though. It is a protein-rich source of healthy nutritional vitamins. Yogurt is very easy for the body to digest and, dependent on the type of culture made use of to make the yogurt youre eating, can also help regulate your digestive system. Yogurt unites wonderfully with nuts as well as seeds. This decreases your sugar consumption without reducing the taste of your snack.

A large assortment of instant health snacks is easily accessible. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite uncomplicated.

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 cook it.

The ingredients needed to prepare Vegan cake (no allergens):
  1. Use 30 g dates
  2. Take 30 g dried figs
  3. Get 30 g puffed quinoa
  4. Prepare 5 g water
  5. You need Base
  6. Use 20 g lemon juice (juice from half lemon)
  7. Use 100 g honey
  8. Get 150 g cooked chickpea
  9. Prepare 400 ml (1 can) full fat coconut milk
  10. Use 60 g coconut oil
  11. Provide 60 g coconut butter
  12. Use Flavours
  13. Take 150 g blueberries
  14. You need 150 g strawberries
  15. You need 150 g blackberries
  16. Take Coconut flour
  17. Use Chocolate layer
  18. You need 70 g Chocolate mass
  19. Take 2-3 tablespoon Coconut milk
  20. You need 1 tsp 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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