Vegan cake (no allergens). Vegan cake (no allergens) Created this for a friend that cannot eat flour, eggs, nuts, cheese and milk. Allergens: Wheat, Chocolate, Soy Lecithin, Coconut Oil. This vegan version is also diabetes friendly. *Note: To be eaten warm for molten chocolate experience.

While not completely vegan, we love the creative selection of this allergen-friendly Texan bakery. Each Cupcake of the Week and Cake of the Month can be made vegan (the current flavor is Double Chocolate Cookie Cake), and a regular vegan option is available year-round. See, it's the perfect cake for Valentine's Day, a Birthday, an Anniversary or Just-Because-Kind of Day. You can Have Vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Vegan cake (no allergens)

What You needis of dates.
Lets Go Prepare of dried figs.
Lets Go Prepare of puffed quinoa.
What You needis of water.
It's of Base.
It's of lemon juice (juice from half lemon).
What You needis of honey.
It's of cooked chickpea.
What You needis of full fat coconut milk.
It's of coconut oil.
What You needis of coconut butter.
It's of Flavours.
What You needis of blueberries.
What You needis of strawberries.
It's of blackberries.
What You needis of Coconut flour.
Lets Go Prepare of Chocolate layer.
Lets Go Prepare of Chocolate mass.
Lets Go Prepare of Coconut milk.
It's of Orange zest.

Cakes are my favorite dessert to make and have a special place in my heart. Stacked and only frosted in the middle, it's easy to assemble and gives a fun black and orange theme to create a festive feel without a lot of skill. Read on to see how you too can make this Allergy Friendly Halloween Cake! The easiest gluten free and vegan chocolate cake recipe.

Vegan cake (no allergens) step by step

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.
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.
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..
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.
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 delicious and simple cake is perfect for a birthday party, holiday, or any day that you want a sweet treat! If you're new to gluten free and allergy friendly baking, one of the first things you need is a great cake recipe. Cybele Pascal has a cake sweetened with only honey in her Whole Foods Allergy Cookbook. Just checked and there are things including cake/cupcakes that are sweetened with just agave and some with just maple syrup. You can technically use almost any liquid in place of the water if you prefer (dairy-free milk beverage, juice, etc), but keep the flavor profile of the cake in mind.