Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, vegan cake (no allergens). It is one of my favorites food recipe. For mine, I’m gonna make it a little 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 current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Vegan cake (no allergens) is something that I have loved my entire life. They’re nice and they look wonderful.

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

So that is going to wrap it up with this unique food vegan cake (no allergens) recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s 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 loved ones, colleague and friends. Thank you for reading. Go on get cooking!