When you think of the classic baked Alaska, “vegan” probably isn’t the first word that comes to mind. But this Individual Vegan Baked Alaska with Aquafaba Meringue might just be the best baked Alaska recipe you never knew you needed. It’s a gorgeous, golden-torched dome of meringue encasing a creamy frozen center and sponge base, all completely plant-based. These are perfect for impressing guests at dinner parties or enjoying as a special solo indulgence. With this vegan twist on a classic dessert, you're not just making a showstopper—you’re creating a dairy and egg free dessert that still delivers all the drama and decadence of the original.
This recipe taps into some of the best techniques in vegan recipes dessert development, like using aquafaba (chickpea brine) to whip up a meringue that's eerily similar to the traditional egg white version. And the inside? A velvety blend of silken tofu and frozen berries, creating a creamy center that's both indulgent and refreshing. Whether you're deep into exploring gluten free vegan recipes or just dabbling in dairy free egg free recipes, this is a must-try. It's also an excellent addition to your collection of gluten free dairy free egg free recipes—something that often feels like a unicorn in the world of baking.
Vegan Baked Alaska with Aquafaba Meringue
Prep Time 45 minutes mins
Cook Time 25 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert
Cuisine American, French
Servings 6 individual baked Alaskas
Stand mixer or hand mixer Essential for whipping aquafaba into stiff peaks. A balloon whisk attachment works best.
6 silicone dome molds or metal ramekins These shape the ice cream center. If you don’t have molds, muffin tins lined with plastic wrap will do the trick.
Blender or food processor Needed for blending the tofu and blueberry mixture into a creamy filling.
Small offset spatula Useful for spreading meringue evenly over the domes.
Kitchen torch Ideal for finishing the meringue with a beautiful golden brown. If you don’t have one, a quick broil in the oven works too.
Baking sheet lined with parchment paper For final assembly and torching/broiling.
For the Vegan Sponge Base
- 1 cup gluten-free all-purpose flour
- 1/3 cup almond flour adds tenderness and flavor
- 1/2 cup organic cane sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup unsweetened almond milk
- 1/4 cup neutral oil like grapeseed or sunflower
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
For the Ice Cream Filling
- 1 block 12 oz silken tofu, drained
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup frozen blueberries a nod to vegan blueberry recipes
- Zest of 1 lemon
For the Aquafaba Meringue
- 3/4 cup aquafaba liquid from canned chickpeas
- 1/2 tsp cream of tartar
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
Prepare the Vegan Sponge Base
Preheat your oven to 350°F (175°C) and line a small baking sheet or square cake pan with parchment paper.
In a mixing bowl, whisk together the gluten-free flour, almond flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine almond milk, oil, vinegar, and vanilla extract. Pour wet ingredients into the dry and stir until just combined—don’t overmix.
Pour the batter into the prepared pan and smooth out the top. Bake for 20–25 minutes or until a toothpick comes out clean.
Let it cool completely. Once cooled, use a cookie cutter or glass to cut out rounds that fit your dome molds or ramekins.
Make the Ice Cream Filling
In a blender, add silken tofu, maple syrup, vanilla extract, blueberries, and lemon zest.
Blend until smooth and creamy. Taste and adjust sweetness if needed.
Pour the mixture into your dome molds, leaving a little space at the top to insert the sponge round.
Gently press a sponge round into each mold so it becomes the base.
Freeze for at least 4 hours or until completely solid.
Whip the Aquafaba Meringue
Pour aquafaba into a clean mixing bowl. Add the cream of tartar.
Begin whipping on medium speed until it starts to foam, then increase to high speed. It should take about 10–12 minutes to reach stiff peaks.
Once peaks form, slowly add powdered sugar, a tablespoon at a time. Continue whipping until glossy and firm.
Beat in the vanilla extract. The meringue should be stable enough to hold its shape when piped or spread.
Assemble the Baked Alaska
Remove frozen domes from molds and place sponge-side-down on a parchment-lined baking sheet.
Working quickly, spread or pipe meringue over each dome, sealing every edge so the ice cream doesn’t melt out.
Use a spatula to create dramatic swoops and peaks.
Finish with Fire
Use a kitchen torch to toast the meringue until golden brown. Alternatively, place under a broiler for 30–60 seconds—watch closely!
Serve immediately for full drama or freeze until ready to serve (just note that aquafaba meringue can lose some structure after extended freezing).
Pairings
These Individual Vegan Baked Alaskas pair beautifully with:
- Lemon balm tea or chamomile-lavender iced tea – for a gentle, floral contrast.
- Fresh berry compote – especially if you're a fan of vegan crumble toppings; this adds tartness and texture.
- Mini vegan trifle shooters – make it a dessert trio at a dinner party!
- Sparkling water with muddled mint and lime – refreshes the palate between bites.
- A light vegan moussaka or vegetable moussaka – sounds unusual, but this combo works well at a full-course Mediterranean-inspired dinner. It even mirrors the layering aesthetic of the dessert!
FAQs
1. Can I use something other than aquafaba for the meringue?
Aquafaba is your best bet for replicating the structure of egg white meringue in vegan baked Alaska. While other egg substitutes work well in baking, they typically don’t whip into stable peaks. Aquafaba truly gives the closest texture and shine.
2. What kind of tofu should I use?
Only silken tofu will work here. Firm or extra-firm tofu will result in a grainy texture. Silken tofu recipes often shine in desserts because they’re smooth and neutral, making them perfect for creamy fillings.
3. Can I make this gluten-free?
It already is! The sponge cake is made with gluten-free all-purpose flour and almond flour. This fits perfectly within gluten free dairy free egg free recipes, making it great for those with multiple food sensitivities.
4. How long can these be stored?
You can keep the assembled baked Alaskas in the freezer for up to 3 days. Just remember: while the meringue freezes okay, it’s best served freshly torched. You can store the frozen dome and sponge, then meringue and torch just before serving.
5. What are some other vegan dessert recipes like this?
If you loved this, you’ll probably enjoy other dairy and egg free desserts like vegan crumble with stewed apples, or layered desserts like a vegan trifle with coconut whipped cream and berries. This vegan baked Alaska recipe fits right in with the trend of visually stunning, allergy-friendly desserts.
