How to Make Jamie Oliver Vegan cake (no allergens)

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, vegan cake (no allergens). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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Vegan cake (no allergens) is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Vegan cake (no allergens) is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you cook it.

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

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

Quick & Easy Chocolate Cake - No eggs. A fluffy vanilla cake to fix your craving! This prevents the batter from overflowing. Whisk the ingredients together until it forms a smooth batter with no lumps.

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

This prevents the batter from overflowing. Whisk the ingredients together until it forms a smooth batter with no lumps. Colorful and festive vegan funfetti cake! This gorgeous, light and fluffy, moist, vanilla flavored cake with vanilla frosting is perfect for celebrations! Really, there are no special skills involved in making or decorating this cake.

So that’s going to wrap this up with this special food vegan cake (no allergens) recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!