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

Vegan cake (no allergens) is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Vegan cake (no allergens) is something that I’ve loved my whole life. They’re fine and they look fantastic.

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.

To get started with this recipe, we must first prepare a few ingredients. 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. Get 30 g dates
2. Make ready 30 g dried figs
3. Prepare 30 g puffed quinoa
4. Prepare 5 g water
5. Get Base
6. Get 20 g lemon juice (juice from half lemon)
7. Prepare 100 g honey
8. Get 150 g cooked chickpea
9. Make ready 400 ml (1 can) full fat coconut milk
10. Get 60 g coconut oil
11. Prepare 60 g coconut butter
12. Make ready Flavours
13. Prepare 150 g blueberries
14. Take 150 g strawberries
15. Get 150 g blackberries
16. Take Coconut flour
17. Make ready Chocolate layer
18. Make ready 70 g Chocolate mass
19. Make ready 2-3 tablespoon Coconut milk
20. Get 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 is going to wrap it up for this special food vegan cake (no allergens) recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!