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.

And if you're vegan or working around food allergies, making a kick-ass cake is even more a birthday NECESSITY. Because while most people can pick up ready-made cakes at their local grocery store, this isn't always an option for those avoiding things like dairy, eggs, or even gluten and artificial dyes (can you say child meltdown?). See, it's the perfect cake for Valentine's Day, a Birthday, an Anniversary or Just-Because-Kind of Day. You can Cook Vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Vegan cake (no allergens)

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

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.