Description
A stunning plant-based dessert that combines a soft cake base, creamy vegan ice cream, and fluffy aquafaba meringue, toasted to perfection.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup almond milk
- 1/4 cup coconut oil, melted
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 2 cups vegan ice cream (flavor of choice)
- 1/2 cup aquafaba (liquid from canned chickpeas)
- 1/4 tsp cream of tartar
- 1/2 cup powdered sugar
- Optional: 1 tbsp cocoa powder for a chocolate cake base
- Optional: 1/2 cup chopped nuts for added crunch
- Optional: 1/4 cup fruit preserves for a fruity twist
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk together until well mixed.
- Add the almond milk, melted coconut oil, and vanilla extract to the dry ingredients. Stir until the batter is smooth and well combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack.
- Once the cake is cool, place your chosen vegan ice cream in the center of the cake, molding it into a dome shape. Return to freezer to set for at least 2 hours.
- To make the vegan meringue, whip the aquafaba and cream of tartar in a clean bowl using an electric mixer on high speed until stiff peaks form, about 10 minutes.
- Gradually add the powdered sugar, one tablespoon at a time, while continuing to beat until the meringue is glossy and holds stiff peaks.
- Remove the cake from the freezer and quickly cover it with the vegan meringue, ensuring it’s fully coated.
- Using a kitchen torch, carefully toast the meringue until golden brown. Alternatively, place under a broiler for 1-2 minutes, watching closely to prevent burning.
- Return the vegan baked alaska to the freezer for 30 minutes before serving.
Notes
Ensure mixing bowls are grease-free for best meringue results. Dip knife in warm water for clean slices. Avoid overbaking the cake or under-freezing the ice cream dome.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking + Freezing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan baked alaska, plant-based dessert, aquafaba meringue, dairy-free, vegan ice cream