Vegan Baked Alaska (No-Bake)
WHAT IS BAKED ALASKA?
Baked Alaska is a classic dessert which consists of layers of cake and ice cream which is then covered in meringue. Traditionally, it is then baked in the oven where the meringue acts as an insulator to prevent the ice cream from melting. However, we like to keep things simple over here, so we’re keeping this one “unbaked” technically speaking. Instead of baking the ice cream, I’ve used an Italian meringue, which is then toasted with a blow torch for a “toasted marshmallow” flavour and effect, YUM!
For this vegan baked Alaska, I’ve added a twist by incorporating layers of peanut butter and jelly, but you can leave these out or replace them with other flavours if you fancy!
A simple mixture of cashews, sea salt, coconut oil and maple syrup creates the shortbread base for these treats. This layer is traditionally made up of some sort of sponge cake.
PEANUT BUTTER AND JELLY
A layer of creamy peanut butter hides underneath the first ayer of ice cream. Then a sweet layer of strawberry jelly separates both ice cream layers, which gives a lovely surprise when you cut into the dessert.
The ice cream is made with a cashew and coconut milk base, and flavoured using peanut butter and vanilla bean paste. You can leave out the peanut butter here if you’re not a fan or you have an allergy.
VEGAN ITALIAN MERINGUE
Perhaps the most exciting layer of this vegan baked Alaska. Find a comprehensive blog post about Italian meringue here.
WHAT EQUIPMENT WILL I NEED?
For that perfect “toasted marshmallow” effect, a blow torch is a must. Here’s the one I use.
STAINLESS STEEL PASTRY/MOUSSE RINGS
Here are the ones that I use, but you can also use silicone moulds if you prefer.
For making the Italian meringue, I’d highly recommend a KitchenAid KHM926CA 9-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk – Candy Apple Red“>hand held electric whisk like this one.
Another important piece of equipment for making the sugar syrup for the meringue is a candy thermometer.
WHY MAKE THIS RECIPE?
- Perfect for impressing your guests at dinner parties
- Vegan twist on a classic dessert
- Plant-based and vegan-friendly
- Easy to make
- Free from any animal derived products
OTHER RECIPES YOU MIGHT FANCY
Vegan Baked Alaska (No-Bake)
- Metal Pastry Rings/Stainless Steel Cake Square Rings Cake Mousse Molds (3 Inch) x 4 *(product link in recipe notes)
- Blow torch *(product link in recipe notes)
- 1 cup cashews
- ¼ tsp sea salt
- 1 tbsp coconut oil solid
- ½ tbsp maple syrup
PEANUT BUTTER LAYER
- 6 tbsp peanut butter
- ¾ cup cashews soaked *see notes
- 1 400ml can chilled coconut milk use only the thick cream from the top of the can *see notes
- ¼ cup maple syrup
- ¼ cup peanut butter
- 1 tsp vanilla bean paste
- 1 cup strawberries
- ⅓ cup maple syrup
- ¾ tsp agar-agar powder
- 1 cup caster sugar
- 50 ml water
- 6.5 tbsp aquafaba
- ¼ tsp cream of tartar
- Prepare the cashews and coconut milk in advance as per recipe notes at the end of these instructions.
- For the crust, add the cashews and salt to your food processor and blitz to a fine crumb consistency.
- Next add in the coconut oil and maple syrup and blend for another minute or so until the ingredients begin to stick together.
- Line a baking tray with parchment paper and sit the mousse rings on top of it. Divide the crust between the 4 metal pastry rings rings and press it down into the base using a spoon or spatula. Place in the freezer for 30 minutes.
- Next divide the peanut butter between the four servings (1 ½ tbsp in each) and spread it on top of the crust in an even layer.
- To make the ice cream, add the soaked cashews, coconut milk, maple syrup, peanut butter and vanilla bean paste to a high speed blender and blitz until smooth and creamy.
- Divide the ice cream mixture into 2 parts, set one aside and divide the other part between the 4 metal pastry rings. Place in the freezer to set for one hour.
- To make the jelly, add the strawberries and maple syrup to your blender and blitz until smooth. Transfer the mixture to a saucepan and whisk in the agar-agar, allow to sit for 2 minutes.
- Bring the mixture to a simmer over a medium heat and cook for 5 minutes, whilst whisking continuously. Remove from the heat.
- Remove the ice creams from the freezer and divide the jelly mixture between the 4 servings. Place in the freezer for another 10 minutes, to let the jelly firm up.
- Once the jelly has set, pour the remaining ice cream mixture on top of the jelly layer of the ice creams. Freeze for another 4 hours, or overnight if preferred.
- Once set, remove the ice creams from the pastry rings whilst still frozen.
- To prepare the Italian meringue, take a large clean bowl, making sure it's completely dry and free of grease. Add the aquafaba and cream of tartar to a large bowl and whisk on high heat for 10 minutes until soft peaks form.
- Add the caster sugar and water to a saucepan, gently stir and allow the mixture to sit for a minute until the sugar dissolves into a paste.
- Take a glass and fill it halfway with water, set aside for testing the sugar syrup later.
- Place the saucepan on a medium-high heat and allow the mixture to come to a simmer and bubble. DO NOT STIR throughout the entire process. Place your candy thermometer into the syrup and continue to simmer until the mixture reaches 116°C (240°F) - about 10-12 minutes.
- Once the sugar syrup has reached the correct temperature begin to add it to the whipped aquafaba and continue to whisk until the mixture is incorporated.
- Whisk the aquafaba mixture for another 5 minutes. Use a pallet knife or spatula to spoon the meringue on top and around the edges of the ice creams. Any unused meringue can be stored in the fridge in an airtight container for up to 24 hours.
- Toast the tops of the meringue using your blow torch. Serve immediately.
- Left over ice creams can be stored in an airtight container in the freezer for a couple of weeks, however due to the meringue coating, these are best served on the day they are made.