How to Cook Yummy Vegan cake (no allergens)

Vegan cake (no allergens). Bake one of these epic vegan cake recipes to impress even non-vegans at your next party. Chocolate, cheesecake, strawberry & much more! Is there really any better way to show someone love than by baking them a cake?

It's also extremely versatile for different pan sizes. #vegan #vegancake #dairyfree While traditional cakes usually contain eggs and dairy and are, thus, not vegan, it's super easy to make vegan cakes! Vegan baking is so much easier If you want to make a vegan cake, you can't use any eggs or dairy products. You can cook Vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you cook it.

Ingredients of Vegan cake (no allergens)

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

So no milk, cream, or yogurt. Best Vegan Vanilla Cake Recipe - Vegan Birthday Cake! Quick & Easy Chocolate Cake - No eggs. You can easily make this from the comforts of.

Vegan cake (no allergens) instructions

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.

This vegan cake is not like the others: light, fluffy, and tender thanks to a few secrets! Simply the best vegan vanilla cake you can find. No bready texture, no brownish color, and ordinary ingredients too. No-bake carrot cake for breakfast or dessert. These healthy bars are vegan, gluten-free, refined sugar-free, and easy to make.

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