It doesn’t get more impressive than a Baked Alaska. Rich layers of Strawberry Swirl, Chocolate Chip, and Salted Caramel Swirl So Delicious Dairy Free Frozen Mousse join forces for a sweet treat that is sure to wow a crowd. Perched on a zesty orange cake (that just so happens to be vegan and gluten free!) and encased in a luscious aquafaba meringue, this #dessert is a total showstopper! Grab a bowl and a spatula because it’s time to bring this stunner to life!
- 1 pint So Delicious Strawberry Swirl Frozen Mousse
- Cooking spray
- 3/ 4 cup fresh strawberries, sliced
- 1 pint So Delicious Chocolate Chip Frozen Mousse
- 4 ounces vegan dark chocolate, finely chopped
- 1 pint So Delicious Salted Caramel Swirl Frozen Mousse
- 1 homemade Vanilla Orange Cake, recipe below
- 1 batch Aquafaba Meringue, recipe below
Let Strawberry Swirl Frozen Mousse thaw at room temperature for at least 30 minutes.
Line the inside of a bowl with an 8-inch diameter (or the closest that you have) with plastic wrap and coat with cooking spray. Using a rubber or offset spatula, spread strawberry mousse in a thin layer. Top with fresh strawberries in an even layer and transfer to freezer until set, about 30 minutes.
While the strawberry layer is chilling, let Chocolate Chip Frozen Mousse thaw at room temperature for at least 30 minutes. Top fresh strawberry layer with Chocolate Chip Frozen Mousse and chopped chocolate. Transfer back to freezer until set, another 30 minutes.
While the chocolate chip layer is chilling, let Salted Caramel Swirl Frozen Mousse thaw at room temperature for at least 30 minutes. Top chopped chocolate layer with Salted Caramel Swirl Frozen Mousse. Transfer back to freezer until set, another 30 minutes.
Place baked and cooled cake onto a baking sheet. Remove frozen mousse from freezer and turn out onto cake. Cover the ice cream and cake with aquafaba meringue, using the back of a spoon to make dramatic peaks all over. Using a culinary torch, brown entire meringue. Serve immediately.
Vanilla Orange Cake
- 1 teaspoon apple cider vinegar
- 1/ 2 cup almond milk
- 1 1/ 2 cup gluten free all purpose flour, plus more for dusting the pan
- 2/ 3 cup granulated sugar
- 1 teaspoon baking powder
- 1/ 2 teaspoon baking soda
- 1/ 2 teaspoon salt
- 1/ 2 cup canola oil
- 1 tablespoon vanilla extract
- 2 teaspoons fresh orange zest
- Cooking spray
Vanilla Orange Cake
Preheat the oven to 350ºF. Prepare one (8-inch) baking pan by spraying with oil and lightly dusting with flour.
In a large mixing bowl, whisk together the vinegar and almond milk and set aside for 5-10 minutes.
In a second mixing bowl, sift the gluten free flour, sugar, baking powder, baking soda, and salt then whisk until combined.
Add the oil, vanilla extract, and orange zest into the almond milk mixture and whisk to combine. Add wet mixture to the dry ingredients and whisk until the batter is just combined.
Pour the batter into the prepared pan. Bake at 350ºF until cake is golden brown and a toothpick comes out clean, 25-30 minutes.
Remove from oven and let cool for 10 minutes. Then working gently, turn over the pan to a wire cooling rack. Turn the cake back right side up and leave to cool fully on a cooling rack.
- 1 (15 ounce) can chickpeas, liquid (aquafaba) drained and reserved (about 3/4 cup), chickpeas saved for another use
- 1/ 2 teaspoon cream of tartar
- 1/ 2 cup granulated sugar
In the bowl of a stand mixer fit with a whisk attachment, add aquafaba and beat on high speed.
When soft peaks begin to form, about 5 minutes, add cream of tartar and continue beating until incorporated.
With the mixer still on high, gradually beat in the sugar (1 tablespoon at a time), until incorporated.
Continue to beat until stiff peaks form, another 10 minutes or until the mixture is glossy and sugar is fully dissolved.