Vegan cake (no allergens)

Name: Vegan cake (no allergens)
Yield: 10 servings
Cuisine: American
Ingredients: 30 g dates; 30 g dried figs; 30 g puffed quinoa; 5 g water; 20 g lemon juice (juice from half lemon); 100 g honey; 150 g cooked chickpea; 400 ml (1 can) full fat coconut milk; 60 g coconut oil; 60 g coconut butter; 150 g blueberries; 150 g strawberries; 150 g blackberries; Coconut flour; 70 g Cocoa mass; 2-3 tablespoon Coconut milk; 1 tsp Orange zest

Ioana Avram @cook_26595591

Created this for a friend that cannot eat flour, eggs, nuts, cheese and milk

Ioana Avram @cook_26595591

Created this for a friend that cannot eat flour, eggs, nuts, cheese and milk

Saved

Ingredients

10 servings

30 gdates
30 gdried figs
30 gpuffed quinoa
5 gwater
Base
20 glemon juice (juice from half lemon)
100 ghoney
150 gcooked chickpea
400 ml (1 can)full fat coconut milk
60 gcoconut oil
60 gcoconut butter
Flavours
150 gblueberries
150 gstrawberries
150 gblackberries
Coconut flour
Chocolate layer
70 gCocoa mass
2-3 tablespoonCoconut milk
1 tspOrange zest

Saved

Steps

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