Dairy-Free Classic Baked Alaska
Delight in the timeless elegance of the *Dairy-Free Classic Baked Alaska*, a show-stopping dessert that’s as impressive as it is inclusive! This recipe reinvents the traditional baked Alaska with a twist, substituting dairy-free margarine and luscious dairy-free vanilla ice cream for a completely dairy-free indulgence. It begins with a light and fluffy sponge cake, topped with a dome of creamy ice cream, and encased in a billowy, glossy meringue. The contrast of temperatures—a warm, golden-browned meringue enveloping the icy core—makes every bite a sensational experience. With simple ingredients and no compromise on flavor, this treat is perfect for entertaining guests or celebrating special occasions. Ready in under two hours and serving up to eight, it’s a must-try for anyone seeking a dairy-free dessert masterpiece!
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 100 grams Caster sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 60 grams Dairy-free margarine, melted
- 1 liter Dairy-free vanilla ice cream
- 4 large Egg whites
- 200 grams Caster sugar
- 0.5 teaspoon Cream of tartar
Instructions
Preheat your oven to 180°C (350°F). Line a 23cm (9 inch) round cake pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, beat 100 grams of caster sugar and 2 eggs with an electric mixer on high speed until thick and pale, about 3-5 minutes.
Stir in the vanilla extract. Gently fold in the dry ingredients and melted margarine until just combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
When the cake is cool, remove it from the pan. Place a sheet of plastic wrap on a baking sheet, and place the cake on top.
Slightly soften the dairy-free ice cream and spread it evenly over the cake. Shape it into a dome if desired. Freeze for at least 1 hour until solid.
In a clean, grease-free bowl, whisk the egg whites and cream of tartar until soft peaks form.
Gradually add 200 grams of caster sugar while continuing to whisk until stiff, glossy peaks form and the sugar has completely dissolved.
Preheat your oven to 220°C (425°F) or turn on the broiler.
Remove the cake and ice cream from the freezer. Quickly spread the meringue over the ice cream and cake, ensuring it is completely sealed with no gaps.
Bake in the oven or broil for 3-5 minutes, or until the meringue is lightly browned. Watch carefully to prevent burning.
Serve immediately or freeze until ready to serve. If freezing, allow to sit at room temperature for a few minutes before slicing and serving.
Nutrition Facts
Calories |
4021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.0 g | 179% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2258 mg | 98% | |
| Total Carbohydrate | 633.8 g | 230% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 478.2 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 203 mg | 16% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1331 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
