Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, vegan cake (no allergens). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. 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 The recipe is dairy-free, eggless, gluten-free, and oil-free. Vegan cake (no allergens) is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. Here is how you can achieve that.

Vegan cake (no allergens) is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Vegan cake (no allergens) is something that I’ve loved my entire life.

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

Some no-bake vegan cakes are made using a cookie crust either from homemade or store-bought cookies, such as graham crackers. See more ideas about vegan cake recipes, vegan cake, vegan desserts. Vegan cake recipes - sponge layer cakes and birthday cakes. Gluten Free Lemon No Bake Vegan Cake - The Home Baked Vegan.

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

Vegan cake recipes - sponge layer cakes and birthday cakes. Gluten Free Lemon No Bake Vegan Cake - The Home Baked Vegan. This vegan cake (no eggs or butter!) is so delicious that our kids begged for more. The frosting is silky smooth, and the cake is Vegan Mini Strawberry Cream Pies Recipe. These adorable, fruity delights are no joke.

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