Vegan cake (no allergens). Make your birthday party spectacular with this easy allergy-friendly birthday cake, in chocolate OR vanilla! Completely vegan and void of nuts, this cake can also be made into gluten-free cupcakes (see the substitution section for details). People who have a food allergy or severe sensitivity to.

So no milk, cream, or yogurt., This text will continue the topic of cakes and cake recipes. My daughter suffers severe allergies to many products including dairy, egg, nut and soy. I prepare this recipe excluding the chocolate chips and end up with a lovely, moist cake which doesn't need frosting and keeps for a couple of days (if it gets the chance). You can cook Vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you cook that.

Ingredients of Vegan cake (no allergens)

You need 30 g of dates.
You need 30 g of dried figs.
Prepare 30 g of puffed quinoa.
It's 5 g of water.
Prepare of Base.
You need 20 g of lemon juice (juice from half lemon).
It's 100 g of honey.
It's 150 g of cooked chickpea.
It's 400 ml (1 can) of full fat coconut milk.
You need 60 g of coconut oil.
You need 60 g of coconut butter.
Prepare of Flavours.
It's 150 g of blueberries.
It's 150 g of strawberries.
You need 150 g of blackberries.
You need of Coconut flour.
You need of Chocolate layer.
You need 70 g of Chocolate mass.
You need 2-3 tablespoon of Coconut milk.
Prepare 1 tsp of Orange zest.

Make your birthday party spectacular with this easy allergy-friendly birthday cake, in chocolate OR vanilla! Completely vegan and void of nuts, this cake can also be made into gluten-free cupcakes (see the substitution section for details). The cake has no eggs, so your leavening agents need to have oomph. Why does my vegan cake fall apart?

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.

Your cake may be crumbly or dry for a few reasons. The first reason could be over-baking. Be sure to watch your cake toward the end of baking and test it with a toothpick immediately. I've been working on this vegan fairy cakes recipe for a while. I first started to make them when my children were at nursery.