Vegan cake (no allergens). Delicious vegan cake recipes, vegan birthday cakes and vegan cupcakes found on this board. So delicious no one will even know they're vegan. This vegan gluten free carrot cake is so good no one will ever guess that it's either vegan or gluten-free!

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Ingredients of Vegan cake (no allergens)

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

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. Whether you're vegan, lactose intolerant or are simply craving something sweet, these indulgent plant-based and dairy-free dessert recipes (from no-bake brownies to ice cream Blood Orange Chocolate Birthday Cake. <p>When it comes to vegan cake, it doesn't get more indulgent than this dessert.

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.

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