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Vegan meringue mess cake

1 hour

Vegan meringue mess cake

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 45 minutes, plus overnight freezing time

Cooking Time 1 hour

Ingredients

1 x 400 ml coconut cream
1 cup reserved chickpea liquid
200 g sugar
Raspberries, for serving
Icing sugar, for dusting

For the chickpea liquid

1 x 340 g chickpeas can, drained (reserve the liquid)

Method

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.

Discover more vegan recipes here.

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Buttermilk jelly with sticky strawberries

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Fennel, Parmesan and rocket salad

Bitter greens with walnuts and Gorgonzola dressing

Chakalaka prego steak sarmie

Easy semifreddo

Samp-and-bean risotto with anchovies and asparagus

Best-ever chilli poppers

Croissant bread-and-butter pudding with berries

Sticky maple-glazed BBQ ribs

Cream cheese pancakes

Vegan meringue mess cake

Vegan meringue mess cake

Ingredients

Method