Recipe of Perfect Vegan cake (no allergens)

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, vegan cake (no allergens). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

I've heard this question so many times! While traditional cakes usually contain eggs and dairy and are, thus, not vegan, it's super easy to If you want to make a vegan cake, you can't use any eggs or dairy products. So no milk, cream, or yogurt. Delicious vegan cake recipes, vegan birthday cakes and vegan cupcakes found on this board.

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

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

This No-Bake Vegan Chocolate Peanut Butter Cheesecake recipe is a healthy yet decadent dessert! Light fluffy and delicious vegan vanilla cake! Two layers of vanilla sponge, topped with a velvety vegan vanilla frosting and fresh strawberries. Colorful and festive vegan funfetti cake!

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

Two layers of vanilla sponge, topped with a velvety vegan vanilla frosting and fresh strawberries. Colorful and festive vegan funfetti cake! This gorgeous, light and fluffy, moist, vanilla flavored cake with vanilla frosting is perfect for celebrations! Really, there are no special skills involved in making or decorating this cake. So I hope you'll love this gorgeous vegan funfetti cake!

So that’s going to wrap this up with this exceptional food vegan cake (no allergens) recipe. Thank you very much for reading. I am confident that you will make this at home. There’s 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, friends and colleague. Thanks again for reading. Go on get cooking!