Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, vegan cake (no allergens). One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vegan cake (no allergens) is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Vegan cake (no allergens) is something which I’ve loved my entire life. They are fine and they look wonderful.

Vegan cake (no allergens) Created this for a friend that cannot eat flour, eggs, nuts, cheese and milk. 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.

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

Completely vegan and void of nuts, this cake can also be made into gluten-free cupcakes (see the substitution section for details). Allergens: Wheat, Chocolate, Soy Lecithin, Coconut Oil. This vegan version is also diabetes friendly. *Note: To be eaten warm for molten chocolate experience. I've been working on this vegan fairy cakes recipe for a while.

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

I first started to make them when my children were at nursery. We were allowed to bring in cakes to celebrate their birthdays. You can technically use almost any liquid in place of the water if you prefer (dairy-free milk beverage, juice, etc), but keep the flavor profile of the cake in mind. The dairy-free Duncan Hines Cake Mixes are typically vegan, too (the Angel Food Cake does contain eggs). However, they call for eggs in the instructions.

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