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Before you jump to Vegan cake (no allergens) recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.
Most of us have been trained to believe that comfort foods are bad and should be avoided. Often, if your comfort food is essentially candy or other junk foods, this is true. At times, comfort foods can be perfectly healthy and good for us to eat. Some foods really do elevate your mood when you consume them. If you feel a little bit down and you’re in need of a happiness pick me up, try some of these.
Build a trail mix from seeds and/or nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etcetera are all great for helping to boost your mood. This is because seeds and nuts have lots of magnesium which boosts your brain’s serotonin levels. Serotonin is a feel-good chemical substance that directs the brain how to feel at any given point in time. The more you have of it, the better you will feel. Nuts, along with elevating your mood, can be a great source of protein.
You can see, you don’t need to eat junk food or foods that are terrible for you so you can feel better! Try several of these instead!
We hope you got benefit from reading it, now let’s go back to vegan cake (no allergens) recipe. To cook vegan cake (no allergens) you need 20 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to cook Vegan cake (no allergens):
- Provide 30 g dates
- Prepare 30 g dried figs
- Use 30 g puffed quinoa
- Prepare 5 g water
- Get Base
- You need 20 g lemon juice (juice from half lemon)
- You need 100 g honey
- Provide 150 g cooked chickpea
- Get 400 ml (1 can) full fat coconut milk
- Use 60 g coconut oil
- Provide 60 g coconut butter
- Prepare Flavours
- Provide 150 g blueberries
- Provide 150 g strawberries
- Get 150 g blackberries
- Prepare Coconut flour
- Use Chocolate layer
- You need 70 g Chocolate mass
- You need 2-3 tablespoon Coconut milk
- You need 1 tsp Orange zest
Steps to make Vegan cake (no allergens):
- 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
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. 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. Featuring Vegan Cookies and Cream Cheesecake, Dairy-Free Strawberry Cheesecake and Vegan Chocolate Cake.
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