Recipe of Homemade Vegan cake (no allergens)

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, vegan cake (no allergens). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Vegan cake (no allergens) is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Vegan cake (no allergens) is something that I’ve loved my whole life. They are 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 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 have to 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 dates
2. Get dried figs
3. Prepare puffed quinoa
4. Take water
5. Take Base
6. Make ready lemon juice (juice from half lemon)
7. Prepare honey
8. Prepare cooked chickpea
9. Make ready full fat coconut milk
10. Prepare coconut oil
11. Make ready coconut butter
12. Take Flavours
13. Make ready blueberries
14. Make ready strawberries
15. Get blackberries
16. Take Coconut flour
17. Take Chocolate layer
18. Prepare Chocolate mass
19. Take Coconut milk
20. Get Orange zest

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. It has a deliciously creamy frosting made out of.

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

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 is seriously the BEST vegan chocolate cake EVER! In my family, a scrumptious chocolate cake is a birthday tradition.

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