Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, vegan cake (no allergens). One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

I've heard this question so many times! While traditional cakes usually contain eggs and dairy and are, thus, not vegan, it's super easy to If you want to make a vegan cake, you can't use any eggs or dairy products. So no milk, cream, or yogurt.

Vegan cake (no allergens) is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Vegan cake (no allergens) is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you can achieve it.

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

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

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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

Hundreds of readers have loved this moist fluffy vegan chocolate cake. When you think about vegan cake, you might think it will be dry, crumbly and somehow inferior to a typical chocolate cake filled with eggs and. This is the BEST vegan chocolate cake recipe! It's quick and easy with no unusual ingredients. Fabulously coconutty two layered vegan coconut cake topped with a decadent coconut rum frosting.

So that’s going to wrap it up for this special food vegan cake (no allergens) recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember 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!