Egg-free meringue? Oh, yes! These meringues are made from aquafaba, the liquid from a can of chickpeas, that is whipped up with sugar and then baked until light, airy, and crispy. This "cake" is made up of two large meringues, like a pavlova, that are sandwiched with a cool, chocolatey coconut cream. This meringue cake is pure decadence that is perfect for special occasions.

Meringue Cake With Chocolate Cream [Vegan, Gluten-Free]

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For the Meringue:

For the Chocolate Cream:

  • 1 13.66-ounce can of full-fat coconut milk, chilled
  • 1 tablespoon powdered sugar
  • 6 gluten-free and vegan sandwich cookies, crushed
  • 1 vegan dark chocolate bar


  1. In the bowl of a stand mixer, add the aquafaba. With the whisk attachment, blend at high-speed for a few minutes. When the aquafaba becomes foamy and fluffy, add a few tablespoons of sugar.
  2. When the batter becomes shiny and noticeably thicker, add the remaining sugar, plus the vinegar and mix for another 2-3 minutes. The batter should form stiff peaks, like meringue.
  3. In a blender, add the sandwich cookies and pulverize into a fine dust.
  4. Preheat oven to 210°F. Line a baking sheet with baking paper and using a spoon or a piping bag, create two large meringues. These will be the "cake." Use the remaining batter to create smaller meringues. Dust each meringue with cookie powder.
  5. Let the meringues bake for 1 hour and 45 minutes. Then, turn off oven, open the door, and let them cool completely.
  6. In a bowl or a clean stand mixer, add the cream from the coconut milk. Whisk in the powdered sugar. Melt the chocolate in a double boiler and then let cool. Add the crushed cookies to the coconut milk mixture, then gradually add the melted chocolate.
  7. Sandwich the two large meringues with the chocolate coconut cream. Use the remaining cream to make little meringue sandwiches.


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