Indulge in this delightful vegan meringue cake made with aquafaba, a magical egg substitute derived from chickpea brine. The light and fluffy meringue layers are sandwiched with creamy vegan whipped cream and adorned with fresh berries, creating a perfect balance of sweetness and tartness.
Ingredients: 1 cup aquafaba liquid from canned chickpeas. 1 cup granulated sugar. 1 teaspoon cream of tartar. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. 2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsweetened almond milk. 1/3 cup vegetable oil. 1 tablespoon apple cider vinegar. Vegan whipped cream and fresh berries for topping.
Instructions: Set the oven to 350F 175C and heat it up. Butter and flour two 8-inch round cake pans. Using an electric mixer, beat aquafaba and cream of tartar in a large bowl until stiff peaks form, which should take about 10 to 15 minutes. As you keep beating, slowly add the sugar until the mixture is glossy and has stiff peaks. Add the almond and vanilla extracts and mix them in well. Sift the flour, baking powder, baking soda, and salt together in a different bowl. Mix almond milk, vegetable oil, and apple cider vinegar together in a different bowl using a whisk. Start with the dry ingredients and work your way through the wet ingredients in the aquafaba mixture until everything is just combined. Place an equal amount of batter in each of the cake pans that have been prepared, and smooth the tops. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. After taking the cakes out of the oven, let them cool for 10 minutes in the pans before moving them to wire racks to cool all the way. Once the cake is cool, put it together by putting vegan whipped cream between the layers and on top of the cake. Add fresh berries as a decoration. Serve and have fun!
Prep Time: 30 minutes
Cook Time: 30 minutes
Darley Abbey
