Step-by-Step Guide to Make Speedy Vegan cake (no allergens)

Hey everyone, it is John, welcome to my recipe site. Today, we’re going to prepare a special dish, vegan cake (no allergens). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vegan cake (no allergens) is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Vegan cake (no allergens) is something which I’ve loved my whole life.

I've heard this question so many times! While traditional cakes usually contain eggs and dairy and are, thus, not vegan If you want to make a vegan cake, you can't use any eggs or dairy products. So no milk, cream, or yogurt. There are tons of plant-based milk.

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

Vegan coconut cream cake with an oil-free frosting which reminds of Raffaello! 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.

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

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. A fluffy vanilla cake to fix your craving! This is seriously the BEST vegan chocolate cake EVER! In my family, a scrumptious chocolate cake is a birthday tradition.

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