Recipe: Appetizing Vegan Cake (no Allergens) is free HD wallpaper. This wallpaper was upload at October 7, 2020 upload by corel in .

Vegan cake (no allergens). 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.

Vegan cake (no allergens) Ioana Avram. Created this for a friend that cannot eat flour, eggs, nuts, cheese and milk. Vegan cake (no allergens) Ioana Avram. You can cook Vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Vegan cake (no allergens)

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

It is also naturally soy-free and nightshade-free, as well as free of artificial colors. Vegan cake (no allergens) Ioana Avram. Created this for a friend […] Allergens: Soy Protein, Pumpkin Seeds, Coconut, Stevia, Dark Chocolate. This vegan version is also a diabetic friendly and gluten free version.

Vegan cake (no allergens) step by step

  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 cake cannot be made soy-free. *Decoration include dried rose petals that can be used to make a cup of hot rose tea. It is also naturally soy-free and nightshade-free, as well as free of artificial colors. Carrot cake is a classic favorite, but it is often baked with processed ingredients like white sugar, refined flour, pasteurized butter, and cream cheese. For a healthier version, try this Raw. All of my recipes are vegan, dairy-free, and fish free.

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