Strawberries & Cream Vegan Meringue Cake

Updated at: Wed, 16 Aug 2023 21:02:23 GMT

Step 1

Heat the oven to 250F. Draw an 8 inch circle on each sheet of parchment paper lining baking sheets and turn the paper upside down so that the marking is on the underside.

Step 2

To make the meringue, pour the aquafaba into a bowl of the stand mixer fitted with the whisk attachment. Add the cream of tartar and whisk on medium speed for 3 to 5 minutes, until foamy. Increase the speed to high and whisk for 5 to 10 minutes to stiff peaks.

Step 3

Add the sugar, 1 tablespoon at a time, whisking after each addition to a stiff meringue. Add the vanilla seeds and sift the zanthan gum over the meringue. Whisk for another 30 seconds.

Step 4

Spoon the mixture into a large piping bag fitted with a star nozzle and pipe four disks of meringue with a decorative edge, using the circles that you've drawn on the paper as guides, onto 4 baking sheets.

Step 5

Bake the meringue for 2 1/2 hours, until crisp and firm. They may still feel a little soft underneath. Remove from the oven and let cool on the baking sheets.

Step 6

Carefully turn over each disk and peel off the parchment paper, leaving the meringues' undersides facing upwards.

Step 7

Melt the chocolate in a bowl set over a pot of gently simmering water, then gently paint the chocolate over the base of each meringue and allow the chocolate to set.

Step 8

To make the coconut cream, spoon out the layer of solid coconut milk at the top of each chilled can in a bowl. Add the vanilla and whisk with a electric hand mixer until smooth, adding 1 to 2 tablespoons of the coconut water to loosen if necessary.

Step 9

To assemble the cake, place the first disk on a cake plate. Neatly spread one quarter of the coconut cream over the meringue, all the way to the edge. Place strawberry slices around the edge in a neat ring. Fill the middle of the ring with a layer of strawberries to cover the cream, using about one third of the strawberries total.

Step 10

Place another meringue disk on top and repeat the process of spreading cream and placing strawberry slices as in Step 9. Repeat for another layer, then top with the last meringue disk. Spread the remaining coconut cream on top and decorate the top with strawberries. Serve immediately.

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