Steps to Make Any-night-of-the-week Vegan cake (no allergens) - Free Download

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Everybody knows that in order to truly be healthy you need to eat a nutritious and balanced diet and get a proper amount of exercise. The is that, at the end of the day, we don't always have enough time or energy required for a healthy lifestyle. When our work day is finished, most people do not wish to go to the gym. A hot, grease laden burger is usually our food of choice and not a crunchy green salad (unless we are vegetarians). You should be pleased to learn that getting healthy doesn't always have to be super difficult. If you are persistent you'll get all of the activity and appropriate food choices you need. Here are some basic ways to get healthy.

Climb stairs. Rather than riding an elevator, walk up the stairs to the floor you live or work on. This isn't as easy to do if you work on a very high floor but if you work on a lower floor, making use of the stairs is a great way to get some extra exercise. Even if your office or home is on one of the top floors, you can decide to get off of the elevator early and take the stairs the remainder of the way. Lots of people choose the easy elevator ride instead of making an effort on the stairs. Even just a individual flight of stairs, when travelled up or down a few times a day--can be a great boost to your system.

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We hope you got insight from reading it, now let's go back to vegan cake (no allergens) recipe. You can have vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you achieve that.

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

1. Provide 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. Prepare of Base.
6. Prepare 20 g of lemon juice (juice from half lemon).
7. You need 100 g of honey.
8. You need 150 g of cooked chickpea.
9. Prepare 400 ml (1 can) of full fat coconut milk.
10. Take 60 g of coconut oil.
11. Provide 60 g of coconut butter.
12. You need of Flavours.
13. Take 150 g of blueberries.
14. Provide 150 g of strawberries.
15. Use 150 g of blackberries.
16. Get of Coconut flour.
17. Get of Chocolate layer.
18. Take 70 g of Chocolate mass.
19. Take 2-3 tablespoon of Coconut milk.
20. Take 1 tsp of Orange zest.

Instructions 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.

Gluten-Free Vegan Chocolate Cake by The Loopy Whisk. You would never believe that this beautiful cake was made in a single hour, would you? This fresh and fruity no-bake vegan blueberry cheesecake is lusciously smooth and creamy, with a deliciously nutty base. This lemon drizzle cake is so zingy and delicious! Drizzled with lemon icing and topped sugar paper flowers it makes a fantastic Easter cake!

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