Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vegan cake (no allergens). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really 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 popular of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Vegan cake (no allergens) is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you cook that.

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

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

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