Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, vegan cake (no allergens). It is one of my favorites. This time, I am going to make it a little 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 If you want to make a vegan cake, you can't use any eggs or dairy products. So no milk, cream, or yogurt. There are tons of plant-based milk.

Vegan cake (no allergens) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Vegan cake (no allergens) is something which I have loved my entire life. They’re fine and they look wonderful.

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

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

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

See more ideas about Vegan cake recipes, Vegan dessert recipes, Vegan desserts. Vegan coconut cream cake with an oil-free frosting which reminds of Raffaello! The recipe is dairy-free, eggless, gluten-free, and oil-free. If you don't want to use sweet potatoes for the frosting, you can also check out my No-Bake Carrot Cake recipe.

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 dairy-free, eggless, gluten-free, and oil-free. If you don't want to use sweet potatoes for the frosting, you can also check out my No-Bake Carrot Cake recipe. It has a deliciously creamy frosting made out of. A fluffy vanilla cake to fix your craving! This beautifully soft-crumbed vegan Christmas cake firms on maturing, so make ahead and follow our feeding instructions (see tip) for the best results come Christmas time.

So that is going to wrap it up for this exceptional food vegan cake (no allergens) recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!