Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, Vegan cake (no allergens). It is one of my favorites . This time, I will make it a little bit unique. This will be really deliciou

Delicious vegan cake recipes, vegan birthday cakes and vegan cupcakes found on this board. So delicious no one will even know theyre vegan. This vegan gluten free carrot cake is so good no one will ever guess that its either vegan or gluten-free!

Best Vegan Vanilla Cake Recipe - Vegan Birthday Cake! 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.

The Ingredients needed to make Vegan cake (no allergens):

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

Fall Harvest Fruit Cake (Persimmon-Apple Cake)FatFree Vegan Kitchen. Gluten-Free Vegan Cake Mixes - Many of the gluten-free cake mixes sold in specialty stores are also vegan, but read the ingredients to be sure. This lemon drizzle cake is so zingy and delicious! Drizzled with lemon icing and topped sugar paper flowers it makes a fantastic Easter cake!

Step 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 2hour Repeat this step with the other berrie
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

Its been over a week since I posted a recipe, and no, I havent turned vegan during that time. Chris and I have been celebrating my birthday in New York! 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 dont want to use sweet potatoes for the frosting, you can also check out my No-Bake Carrot Cake recipe.

So that’s going to wrap it up with this special food Vegan cake (no allergens). Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!