Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, vegan cake (no allergens). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Vegan cake (no allergens) is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Vegan cake (no allergens) is something that I have loved my entire life.

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.

To begin with this particular recipe, we must 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. Take dates
2. Make ready dried figs
3. Get puffed quinoa
4. Get water
5. Prepare Base
6. Prepare lemon juice (juice from half lemon)
7. Take honey
8. Prepare cooked chickpea
9. Take full fat coconut milk
10. Get coconut oil
11. Make ready coconut butter
12. Take Flavours
13. Make ready blueberries
14. Take strawberries
15. Prepare blackberries
16. Take Coconut flour
17. Take Chocolate layer
18. Take Chocolate mass
19. Prepare Coconut milk
20. Take 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 with this exceptional food vegan cake (no allergens) recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!