Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, vegan cake (no allergens). One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Vegan cake (no allergens) is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Vegan cake (no allergens) is something which I’ve loved my whole life.

The very best chocolate cake (the second) that just so happens to be vegan. This recipe is eggless and dairy-free, making it a great recipe pantry staple. I've heard this question so many times!

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

Super easy, moist, fluffy and dense at the same time (I know!) this delicious vegan cake is a total. Most of these Vegan Mug Cakes can be mixed right up in the mug you are going to cook and eat them in which makes them even more appealing. And yes they are all vegan, which means no messing around with trying to use half an egg, or just an egg yolk or white. It's a delicious vegan chocolate cake that is also perfect for birthdays!

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

The recipe is not only gluten free but also plant-based (dairy-free, egg-free), refined If you were looking for an allergy-friendly chocolate cake for a birthday, then look no further. This vegan and gluten free chocolate cake is a. This vegan cake is not like the others: light, fluffy, and tender thanks to a few secrets! Simply the best vegan vanilla cake you can find. No bready texture, no brownish color, and ordinary ingredients too.

So that’s going to wrap it up with this special food vegan cake (no allergens) recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!