Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, vegan cake (no allergens). It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look 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 well liked of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Vegan cake (no allergens) is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you cook it.

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

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

Vegan vanilla cake with vegan Italian meringue - Aquafaba based delicious meringue. Best Vegan Vanilla Cake Recipe - Vegan Birthday Cake! Light and fluffy vegan apple cake with a cinnamon sugar topping. Packed with fresh apple flavor and absolutely divine served warm with vegan whipped And it is honestly so good, no one will miss apple pie when you present apple cake, I promise you.

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

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