Fat conscious Archives

Berry recipes

25 minutes

Coconut recipes

1 hour

Vegan meringue mess cake

Serves 6

Difficulty Easy

Prep Time 45 minutes, plus overnight freezing time

Cooking Time 1 hour

For the chickpea liquid

1. Freeze the coconut cream for at least 3 hours.

2. Preheat the oven to 120°C.

3. Beat the chickpea liquid using an electric handmixer until soft peaks form, slowly adding the sugar.

4. Spoon the mixture onto a baking tray lined with baking paper in 6-cm wide discs, then bake for 1 hour, or until crisp.

5. Remove from the oven and cool. Beat the coconut cream until thick using an electric hand-mixer.

6. Crush the meringues and mix with the coconut cream. Spoon into a large round cake tin and freeze overnight.

7. Remove the cake from the tin and place on a serving dish. Top with the raspberries and icing sugar.

Vegan meringue mess cake