Cauldron

Vegan Baked Alaska

Vegan Baked Alaska with vegan ice-cream, vegan brownies, and vegan meringue. But above all, it’s dessert heaven. This vegan Baked Alaska has a fabulously, chocolatey brownie filled base and the smoothest of smooth tofu ice cream topping. 

This one will totally be worth the wait!

Serves 12
80 mins
A challenge
Vegan
A vegan baked Alaska with a slice removed to showcase the filling with raspberries on the side
Cauldron Authentic Tofu packaging with a green background

Made with our Authentic Plant-Based Tofu

High in protein
Vegan
High in calcium
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Ingredients:

For the vegan ice-cream

  • 1 1/2 blocks Cauldron Authentic Tofu

  • 2 cans of coconut milk

  • 100g cane sugar

  • 1 tbsp vanilla extract

  • 1/2 tsp sea salt

  • 100g raspberry jam

  • 50g fresh raspberries

For the black bean brownie

  • 480g drained black beans

  • Remaining ½ block Cauldron Authentic Tofu

  • 400g brown sugar

  • 6 tbsp cocoa powder

  • 2 tsp baking powder

  • 2 tsp vanilla extract

  • 2 tbsp Coconut oil melted

  • ½ g salt

  • 200g dark chocolate, melted

For the Italian meringue

  • Aquafaba from 2 tins of chickpeas

  • ½ tsp of cream of tartar

  • 250g caster sugar

  • 2 tsp agar agar powder

  • 80ml of water

Our tip

Prep time is 60 minutes, plus you’ll need to factor in around 3 hours freezing time – this one will be worth the wait though!

To melt chocolate, either microwave in 15-second bursts and stir OR sit the large heatproof bowl over a saucepan of simmering water. If you don’t have a blow-torch, pre-heat oven at the hottest temperature. When reached you can bake but for no more than a minute or two as the ice cream will start to melt.

Method:

  1. For the vegan ice cream, blend the Cauldron Authentic tofu, coconut milk, sugar, vanilla extract and salt. Separate into 5 bowls and split the raspberry jam between four bowls as follows: 1st bowl – no jam, 2nd bowl 2tsp jam, 3rd bowl 3tsp jam, 4th bowl 4tsp jam, and finally 5th bowl 5tsp jam and the fresh raspberries.

  2. Line a mixing bowl with clingfilm and add a jamless layer of the mix. Freeze for 45 minutes before adding the next layer and repeat with the next layers getting progressively darker.

  3. Before adding the last layer of ice cream make a brownie base, which once cooled is added at the same time and frozen until the meringue is ready.

  4. For the brownie, preheat your oven to 180°C. Blitz the black beans, Authentic Tofu, sugar, baking powder, vanilla and cocoa powder before adding melted coconut oil and melted chocolate.

  5. Line a 20cm cake tin and a larger baking tray for excess and add mixture.

  6. Bake for 20 minutes until the surface is cracked.

  7. For the meringue, add aquafaba to a stand mixer or bowl with an electric hand whisk along with the cream of tartar and whisk until you have soft peaks. (Like an Elvis quiff!)

  8. Heat the water and sugar to 117-120°C and slowly add to the mixture, then continue to whisk until the meringue has cooled.

  9. Remove ice cream from the freezer and unwrap. Coat with the meringue and toast with a blowtorch.

Our tip

Prep time is 60 minutes, plus you’ll need to factor in around 3 hours freezing time – this one will be worth the wait though!

To melt chocolate, either microwave in 15-second bursts and stir OR sit the large heatproof bowl over a saucepan of simmering water. If you don’t have a blow-torch, pre-heat oven at the hottest temperature. When reached you can bake but for no more than a minute or two as the ice cream will start to melt.

Hungry for ideas?

Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!