Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a Best dish, vegan cake (no allergens). It is one of my favorites food recipe. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Most of these Vegan Mug Cakes can be mixed right up in the mug you are going to cook and eat them in which makes them even more appealing. And yes they are all vegan, which means no messing around with trying to use half an egg, or just an egg yolk or white. I've heard this question so many times!

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

To begin 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 that.

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

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

This vegan and gluten free chocolate cake is a. A fluffy vanilla cake to fix your craving! Whisk the ingredients together until it forms a smooth batter with no lumps. This is the BEST vegan chocolate 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

It's quick and easy with no unusual ingredients. Fabulously coconutty two layered vegan coconut cake topped with a decadent coconut rum frosting. Super easy, moist, fluffy and dense at the same time (I know!) this delicious vegan cake is a total. This BEST vegan chocolate cake recipe is quick and easy with no unusual ingredients. Hundreds of readers have loved this moist fluffy vegan chocolate cake.

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