Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a tasty dish, vegan cake (no allergens). One of my favorites food recipe. This time, I am going to make it a bit tasty. 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 appealing. And yes they are all vegan, which means no messing around with trying to use half an egg, or just an egg yolk or white. I've heard this question so many times!

Vegan cake (no allergens) is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Vegan cake (no allergens) is something which I’ve loved my whole life.

To begin with this recipe, we must 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. Make ready dates
2. Take dried figs
3. Get puffed quinoa
4. Get water
5. Get Base
6. Take lemon juice (juice from half lemon)
7. Take honey
8. Take cooked chickpea
9. Get full fat coconut milk
10. Get coconut oil
11. Get coconut butter
12. Take Flavours
13. Make ready blueberries
14. Get strawberries
15. Get blackberries
16. Prepare Coconut flour
17. Prepare Chocolate layer
18. Get Chocolate mass
19. Take Coconut milk
20. Prepare Orange zest

This vegan and gluten free chocolate cake is a. A fluffy vanilla cake to fix your craving! Whisk the ingredients together until it forms a smooth batter with no lumps. This is the BEST vegan chocolate cake recipe!

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

It's quick and easy with no unusual ingredients. Fabulously coconutty two layered vegan coconut cake topped with a decadent coconut rum frosting. Super easy, moist, fluffy and dense at the same time (I know!) this delicious vegan cake is a total. This BEST vegan chocolate cake recipe is quick and easy with no unusual ingredients. Hundreds of readers have loved this moist fluffy vegan chocolate cake.

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