Vegan cake (no allergens)

Vegan cake (no allergens)

10 servings

30 mins


  1. 30 g dates
  2. 30 g dried figs
  3. 30 g puffed quinoa
  4. 5 g water
  5. Base
  6. 20 g lemon juice (juice from half lemon)
  7. 100 g honey
  8. 150 g cooked chickpea
  9. 400 ml (1 can) full fat coconut milk
  10. 60 g coconut oil
  11. 60 g coconut butter
  12. Flavours
  13. 150 g blueberries
  14. 150 g strawberries
  15. 150 g blackberries
  16. Coconut flour
  17. Chocolate layer
  18. 70 g Chocolate mass
  19. 2-3 tablespoon Coconut milk
  20. 1 tsp Orange zest


  1. 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. 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. 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 2hours. Repeat this step with the other berries.
  4. 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. 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