Desserts & Baking
Vegan meringue mess cake
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Wine/Spirit Pairing
Laibach Organic Chardonnay
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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.
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