Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, vegan cake (no allergens). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Delicious vegan cake recipes, vegan birthday cakes and vegan cupcakes found on this board. So delicious no one will even know they're vegan. No-bake, vegan Rice Krispie Funfetti Cake!

Vegan cake (no allergens) is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Vegan cake (no allergens) is something that I have loved my entire life. They’re nice and they look fantastic.

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

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. Vegan vanilla cake with vegan Italian meringue - Aquafaba based delicious meringue. Best Vegan Vanilla Cake Recipe - Vegan Birthday Cake!

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

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So that is 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 can make this at home. There’s gonna be more interesting food at 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!