Description
A show-stopping plant-based dessert featuring creamy vegan ice cream, soft cake, and fluffy aquafaba meringue.
Ingredients
Scale
- 1 pint of vegan vanilla ice cream
- 1 cup all-purpose flour
- 1/2 cup almond milk
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup aquafaba (liquid from canned chickpeas)
- 1/4 tsp cream of tartar
- 1/2 cup powdered sugar
- Optional: 1/4 cup chopped nuts (e.g., almonds, walnuts)
- Optional: 1/4 cup dairy-free chocolate chips
- Optional: Fresh berries for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- Whisk flour, baking powder, and salt in a bowl.
- In another bowl, mix almond milk, sugar, oil, and vanilla until combined.
- Stir in dry ingredients until smooth. Pour into pan and bake 25–30 minutes. Let cool.
- Line a bowl with plastic wrap. Pack in vegan ice cream. Freeze until solid.
- Place cooled cake on platter. Unmold ice cream and set it on top of cake.
- In clean bowl, whip aquafaba and cream of tartar to soft peaks.
- Gradually add powdered sugar. Whip until stiff peaks form.
- Cover cake and ice cream fully with meringue.
- Broil 1–2 minutes or until golden brown. Watch closely.
- Serve immediately and enjoy the layers of flavor and texture.
Notes
Use room temperature aquafaba for better whipping. Fully chill the ice cream dome before assembly to avoid melting under the broiler.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan dessert, baked alaska, aquafaba meringue, plant-based baking