Whisk Me Free

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Recipe developer and photographer, bringing you foolproof easy, vegan, allergy friendly recipes 📧 whiskmefree@gmail.com

Member Since JULY 20, 2022
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The fluffiest chocolate and raspberry sheet cake This chocolate cake is so light and fluffy and busting with flavour from the raspberries. Best of all it's super simple to make and it's dairy and gluten free! The full recipe is on the blog link in bio @whiskmefree Follow @whiskmefree for my quick and easy recipes for all dietary requirements #chocolatecake #raspberries #glutenfree #cake #chocolate

Look at those layers 👏😍 Chocolate hazelnut crepes layered upon chocolate hazelnut cream and chocolate ganache. This crepe cake is the perfect centerpiece for any celebration. And it's vegan and gluten-free!!If however, you'd prefer not to make it vegan theres an ingredient list on the blog so you can make it suitable for all dietary requirements. The full recipe is on the blog link in bio @whiskmefree #chocolate #crepecake #celebration #cake #vegan

"vegan food is gross" this year we proved you wrong... Everything here is vegan and gluten free! And they tasted even better than it looks, you can find all the recipes for these and more on the blog the link is in my bio @whiskmefree Follow @whiskmefree for more recipes suitable for all dietary requirements there is something there for everyone! Vegan or not. #vegan #easyrecipes #glutenfree

Super quick dessert.. This blueberry crumble is SO simple to make! Juicy fresh blueberries topped with a crispy oat crumble and topped with ice-cream de-licious. The full recipe is on the blog link in bio @whiskmefree #blueberries #crumble #blueberrycrumble #vegan #dessert #easyrecipes

This crepe cake is SO GOOD Thin, soft chocolate crepes layered in @fineandraw CRUNCHY chocolate hazelnut spread and smothered in a chocolate hazelnut cream. Delicious. Not to mention is completely vegan and gluten free!! Here's everything you need: Ingredients 2 ¼ cup Plant based milk 3 tbsp Caster sugar ⅓ cup Vegetable oil 1 ¾ cup Gluten Free flour ¼ cup Cocoa powder Filling 1¼ cup Plant based double cream 2 tbsp Fine and Raw Chocolate Hazelnut Crunch spread Ganache ½ cup Plant based double cream ¼ Cup Fine and Raw's Cashew Butter chocolate bar 1/4 cup Decoration Handful Chopped hazelnuts 2 tbsp Fine and Raw Chocolate Hazelnut spread Instructions In a medium-sized bowl, whisk together the flour and cocoa. If the cocoa has any lumps be sure to break them up or sift them out. Add the sugar, oil, and soy milk. Whisk vigorously until the crepe batter forms, with no lumps. Warm a non-stick crepe pan or non-stick pancake griddle under medium/high heat. Rub a flavourless oil onto the pan using a piece of absorbent paper. Scoop the batter onto the pan, then tip and rotate it to spread the batter as thinly as possible. Cook the crepes, flip and cook on the opposite side for 1-2mins. you’ll need about 15 to 20 for the cake. Once all batter has been cooked, set aside and make the filling. Do this by whipping the double cream until light peaks then mix in the crunchy hazelnut spread. To make the ganache heat the plant based cream and chocolate in the microwave for 30 sec intervals until smooth. Next spread the cream evenly across the whole crepe and drizzle with the ganache. Layer on the second and spread the filling and so on, until the last crepe. For the last layer spread the chocolate hazelnut spread on the top. Finally sprinkle the edge of the crepe cake with hazelnuts to create a border. Then slice and enjoy! #chocolatecake #chocolate #crepecake #vegan

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