Vegan Baked Alaska
INGREDIENTS
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.
METHOD
- 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.
- Pour the dairy-free milk into a jug, add the vinegar and leave to stand for 5 minutes, or until it turns lumpy.
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove from freezer and brown meringue coating with a cooks blowtorch. Cut into slices and serve immediately.

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