Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a Best dish, vegan cake (no allergens). One of my favorites food recipe. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

No mixer needed (except for frosting). Jenny Jones shows how to make her easy one-bowl chocolate cake from scratch with no butter or eggs. Easy Chocolate Cupcakes - One bowl, No eggs, Vegan Cupcakes if you skip the frosting.

Vegan cake (no allergens) is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Vegan cake (no allergens) is something that I have loved my entire life.

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

So no milk, cream, or yogurt. This Vegan Chocolate Layer Cake with Ganache is made on stove top and not baked in an oven! It comes together within minutes, is moist and decadent. soy-free. Vegan coconut cream cake with an oil-free frosting which reminds of Raffaello!

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

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. This lemon drizzle cake is so zingy and delicious! Drizzled with lemon icing and topped sugar paper flowers it makes a fantastic Easter cake!

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