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Before you jump to Vegan cake (no allergens) recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.
Most of us believe that comfort foods are terrible for us and that we should keep away from them. At times, if the comfort food is a high sugar food or another junk food, this is true. Other times, however, comfort foods can be completely nourishing and it’s good for you to consume them. There are a number of foods that basically can raise your moods when you consume them. If you feel a little bit down and you’re in need of a happiness pick me up, try a couple of these.
Eggs, would you believe, are terrific for helping you combat depression. You need to be sure, though, that what you make includes the egg yolk. The egg yolk is the part of the egg that matters most in terms of helping elevate your mood. Eggs, the yolk particularly, are rich in B vitamins. The B vitamin family can be fantastic for elevating your mood. This is because the B vitamins help your neural transmitters–the parts of your brain that control your mood–function better. Try consuming a couple of eggs to feel better!
As you can see, you don’t need to consume all that junk food when you are wanting to feel better! Try some of these tips instead.
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 that.
The ingredients needed to cook Vegan cake (no allergens):
- You need 30 g dates
- You need 30 g dried figs
- Use 30 g puffed quinoa
- You need 5 g water
- Use Base
- Prepare 20 g lemon juice (juice from half lemon)
- Use 100 g honey
- Use 150 g cooked chickpea
- Use 400 ml (1 can) full fat coconut milk
- Get 60 g coconut oil
- Prepare 60 g coconut butter
- Prepare Flavours
- Take 150 g blueberries
- Use 150 g strawberries
- Prepare 150 g blackberries
- Take Coconut flour
- You need Chocolate layer
- Use 70 g Chocolate mass
- Use 2-3 tablespoon Coconut milk
- Take 1 tsp Orange zest
Instructions 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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