List of the most popular hashtags for theme #VEGANCAKES

Blueberry Ocean Cake by @thetastykFull recipe below! . Gluten-free, refined sugar-free and oh so creamy! Tag someone who would love this recipe! . We just launched our August Snack and Beauty Boxes! Follow @vegancuts for more inspiration and check out the boxes before they sell out Visit the link in our bio for 20% off your first month. . RECIPE Crust: 1 cup almond flour 1 cup gf all purpose flour 2 Tbsp coconut butter, melted 4 Tbsp coconut oil, melted 1 Tbsp maple syrup . Filling: 1 15oz (400ml) can full-fat coconut cream 1/3 cup maple syrup 1/8 cup lime juice 1 tsp agar agar powder 1/2 cup cashews, soaked 1 Tbsp Ocean Blend  Topping: 1/2 cup blueberries 1/4 cup blackberries zest of 1 lime . METHOD 1. Preheat the oven to 175°C/350°F and grease a 8” (20cm) tart tin. 2. For the crust, place all ingredients into a food processor until you have a sticky and crumbly dough. Transfer to the tart tin and press down evenly to the bottom and up the sides. Fill with baking beans, place in the oven and bake for 15-20 minutes until golden brown. 3. Add the coconut cream, maple syrup, and lime juice to a medium pot over high heat. Bring to a boil, add in the agar agar and let simmer for 1 minute until it has dissolved. Use a whisk to mix everything together. 4. Pour into a heat-resistant high speed blender, add the cashews and ocean blend and blend on high until smooth. 5. Poor into the tart tin and transfer to the fridge for 2-4 hours. Top with blueberries, blackberries and lime zest and enjoy! . #cleaneatingrecipes #vegancakes #veganbakes #vegandesserts #vegantreats #healthybaking #healthybakes #vegantreat #veganideas #healthyveganfood

Chocolate Ice Cream by @goodful Full recipe below . This ice cream recipe is great for anyone who doesn’t consume dairy, but still wants a scoop of a classic chocolate treat! . Follow @vegandessertrecipes for more vegan inspiration . Ingredients (for 12 servings) ¼ cup coconut oil (60 mL) 1 cup full-fat coconut milk, canned (240 mL) ¼ cup cocoa powder (30 g) ¾ cup aquafaba, from 1 15-ounce (400 g) can of chickpeas (85 g) ½ teaspoon cream of tartar 1 teaspoon vanilla extract 1 cup powdered sugar + 2 tablespoons (120 g) . Preparation 1.In a medium microwave-safe bowl, combine the coconut oil and coconut milk. Microwave for 45 seconds, until the coconut oil is melted. 2.Whisk the cocoa powder into the coconut milk mixture until smooth. Set aside. 3.In a large bowl, combine the aquafaba, cream of tartar, and vanilla. Using an electric hand mixer, beat the mixture for 6 minutes until light, fluffy, and tripled in volume. 4.Sift in the powdered sugar, 2 tablespoons at a time, beating to incorporate between each addition, about 3 minutes. The mixture should be shiny and have a satin-like appearance. 5.Carefully fold the chocolate coconut mixture, ¼ cup (30 G) at a time, into the whipped aquafaba. Do not overmix or you will lose volume. 6.Pour the mixture into a 1 ¾-quart loaf pan. 7.Freeze uncovered for at least 6 hours, up to overnight. The ice cream will keep in the freezer, covered, for 2 weeks. 8.Enjoy! . #veganbakes #veganbar #veganbars #healthysnacking #veganhealthy #snickersbar #veganbakes #veganbaker #veganchocolatecake #vegancakes

Happy weekend I made another raw vegan flower bouquet cake ! And this time it’s a classic Black Forest cake for those who can’t decide if they like it more fruity or chocolaty ! Enjoy your Saturday and much love *the flowers are all handpiped and made with my Cashewbuttercream . . . . . . . . . . . . . . . . . . . . . #veganberlin #berlinvegan #deutschlandvegan #rawcake #rawcakes #rawcakevibes #vegancake #vegancakes #flowercake #flowercakes #flowerbouquets #floralcake #flowerpiping #pipingflowers #cakeartist #pipingskills #cupcakeproject #bhgflowers #caketutorial #veganworldshare #vegancheesecake #glutenfreevegan #plantbasedvegan #cakedesign #instacakes #hochzeitstorte #weddingcake #veganwedding #

Who wants some BISCOFF ‘Fault line’ CAKE ? Hands up!! . It was my mums birthday yesterday so I made her this ULTIMATE Biscoff fault line cake! 3 layers of rich chocolate cake, chocolate buttercream, Biscoff spread, decorated with vanilla bean buttercream and a fault line of Biscoff cookies! ‍ It’s easy to make and tastes INSANEEEEE!!! You gotta make it! ‍ . • GET THE RECIPE- LINK IN MY BIO or www.thelittleblogofvegan.com • . #foodblogger #bestofvegan #cakestagram

Happy Friyay Here’s the video of my blooming summer flower bouquet starring the beautiful hibiscus flower I used a piping tip 106 for the petals and the tiniest round tip tip for the dots all the flowers are handpiped and made with my Cashewbuttercream Anyone else who loves this classic piano piece by Bach so much ? I love it ! Have a beautiful start into the weekend and much love . Music @epidemicsound . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . #berlinvegan #veganfoodvideos #caketutorial #caketutorials #cashewbutter #veganberlin #vegancake #vegancakes #rawcake #rawcakes #rawcakevibes #nobakecake #glutenfreevegan #hochzeitstorte #flowerpiping #pipingflowers #flowercupcake #flowercupcakes #hibiscusflower #cakeart #cakeartist #rawvegancheesecake #glutenfreevegan #plantbasedvegan #pipingskills #cupcakeproject #imsomartha #edibleflower #cakebouquet #bhgflowers

I’m obsessed with chocolate, salted caramel and anything shiny so safe so say I died a little bit when my sister brought home this from work for me - a dense fudgy chocolate brownie coated in a sweet sticky layer of salted caramel with a sprinkle of glitter✨

We make life a Piece O’ Cake!! Oh wait, we mean we now sell PIECES of our CAKES!! Our #COTM is now available by the slice!! #Keto, #Vegan, and Classic #GlutenFreeDairyFreeSoyFree varieties!! Neopolitan #CakeoftheMonth shown here! • • • #glutenfree #unrefinedbakery #foodies #glutenfreedfw #glutenfreedairyfree #DFWig #instaDFW #glutenfreegoodies #glutenfreebaking #unrefined #glutenfreeeats #glutenfreetreats #dallascupcakes #cupcakeoftheweek #dfwvegan #vegansofig #dallasvegan #cakes #vegancakes #dallascakes #paleocakes #ketocakes #DFWKeto

Almond Butter Date Caramel Bars via @veganwhat Here's the recipe: For the base: 1/2 cup gluten free oats 1/2 cup dried mulberries 1/2 cup dates 1/2 cup almond meal For the date layer: 2 cup pitted dates For Almond Butter layer: 4 cup raw almonds For Chocolate Drizzle: 2 tbsp carob powder 1/3 cup water 1/2 tsp coconut sugar Pulse your base ingredients until well combined. Add to a non stick pan and freeze for 30 minutes to an hour. Blend 2 cup of dates until it makes an ooey gooey paste. Add a Date layer, freeze until formed. For the almond butter layer: blend 4 cups of raw almonds with a food processor or high speed blender. Then add your almond butter, freeze. Add another date layer and then top with the last of your almond butter, strawberries, and carob chocolate drizzle. For the carob chocolate drizzle: mix carob powder, water, and coconut sugar until creamy.

Happy Monday Here’s how I made these lovely larkspur flowers with my Cashewbuttercream I used a piping tip tip 103 for the petals and a round piping tip 0 for the filaments Hope you’re all having a good start into the week and much love ❤️ . Music @epidemicsound . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . #vegandeutschland #rawcake #rawcakes #rawcakevibes #veganberlin #berlinvegan #caketutorials #caketutorial #flowerpiping #pipingflowers #dowhatyoulove #veganworldshare #veganfoodvideos #cakeart #vegancake #vegancakes #veganbaker #veganbakery #floralcake #edibleflower #cashewbutter #imsomartha #cupcakeproject #bunnycake #nobakecake #nobakedessert #cupcaketutorial #cupcakedecorating