Vegan Baked Alaska

Vegan Baked Alaska


For the Cake:

125g dairy-free baking spread
150ml dairy-free milk
2 tsp white wine vinegar
125g caster sugar
1 tsp vanilla extract
175g self-raising flour
1 tsp baking powder

For the filling:

Salted Caramel Sugar Pearls
500ml tub non-dairy ice cream
3 tbsp jam

For the meringue:

1 x 400g can chickpeas
1⁄4 tsp xanthan gum
1⁄4 tsp cream of tartar
1 tsp vanilla extract
100g caster sugar

A tasty vegan friendly recipe made extra special with salted caramel sugar pearls.


  1. Preheat the oven to 180C (160C fan)/gas 4. Grease and line the base of a 20cm round cake tin with baking paper, then set aside.
  2. Pour the dairy-free milk into a jug, add the vinegar and leave to stand for 5 minutes, or until it turns lumpy.
  3. In a mixing bowl, add the dairy free spread and sugar then beat with a wooden spoon. Slowly pour in the dairy free milk then pour in vanilla extract. Stir in the flour and baking powder until texture is smooth.
  4. Tip into cake tin and smooth surface. Place in pre-heated oven to bake for 25-30 mins. Leave to cool in the tin for 15 mins then place on metal cooling rack.
  5. At the same time, mix the salted caramel sugar pearls thoroughly into the ice cream. Then line a bowl with two pieces of clingfilm, overlapping them to create an X shape. Push the ice cream into the bowl and place in freezer for one hour or until hard.
  6. For the meringue, drain the water off the chick peas into a bowl. Pour in cream of tartar, vanilla extract and xanthan gum and whisk for around 10 mins, until the mixture has stiff peaks. Slowly adding the sugar, whisk for another 5 mins.
  7. Take the ice cream out of the freezer and spread a thick layer of the meringue mixture over the ice cream. Place back in the freezer for 2 hours.
  8. Remove from freezer and brown meringue coating with a cooks blowtorch. Cut into slices and serve immediately.

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