Vegan meringue mess cake

Vegan meringue mess cake

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 6
  • Easy
  • Dairy free Fat conscious Meat-free
  • 45 minutes, plus overnight freezing time
  • 1 hour
  • Laibach Organic Chardonnay 2015


  • 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)

Cooking Instructions

Freeze the coconut cream for at least 3 hours.

Preheat the oven to 120°C.

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

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

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

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

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

Discover more vegan recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes