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Tropical Mango Vegan Baked Alaska with Coconut Ice Cream Recipe

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★★★★★

4.3 from 46 reviews

This Tropical Mango Vegan Baked Alaska combines a light coconut sponge cake with mango-swirled vegan coconut ice cream, all encased in a fluffy aquafaba meringue, toasted to golden perfection for a stunning dessert.

Ingredients

Scale

For the Coconut Sponge Cake

  • 1 cup all-purpose flour (for a gluten free version, use a 1:1 gluten free baking blend like Bob’s Red Mill)
  • ½ cup granulated sugar (regular white sugar or coconut sugar both work)
  • 1 teaspoon baking powder (check that it’s fresh for proper rise)
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ½ cup full-fat coconut milk (canned, well-shaken. This adds moisture and richness to the crumb.)
  • 3 tablespoon coconut oil (melted and slightly cooled. Replaces butter for a dairy free sponge.)
  • 1 tablespoon apple cider vinegar (reacts with the baking soda for lift. White vinegar also works.)
  • 1 teaspoon vanilla extract

For the Mango Coconut Ice Cream Dome

  • 3 cup store-bought vegan coconut ice cream
  • 1 cup mango puree (from fresh ripe mangoes or canned mango pulp (Alphonso mango pulp is excellent). This creates the tropical swirl.)
  • 1 tablespoon lime juice (freshly squeezed. Brightens the mango flavor and prevents it from tasting flat.)

For the Aquafaba Meringue

  • ¾ cup aquafaba
  • ½ teaspoon cream of tartar (stabilizes the meringue and helps it hold its shape. Don’t skip this.)
  • ¾ cup granulated sugar (superfine sugar dissolves faster and gives a smoother meringue, but regular works fine)
  • 1 teaspoon vanilla extract

Instructions

  1. Make the coconut sponge cake
    Preheat your oven to 350°F (175°C). Line the bottom of a 6-inch round cake pan with parchment paper and lightly grease the sides with coconut oil. This sponge is the foundation of the whole dessert, so take care with the pan prep to avoid sticking.
  2. Mix the cake batter
    In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make a well in the center and pour in the coconut milk, melted coconut oil, apple cider vinegar, and vanilla extract. Stir until just combined. The batter should be smooth but don’t overmix it. A few small lumps are totally fine. Overmixing develops gluten and makes the cake tough.
  3. Bake the sponge cake
    Pour the batter into the prepared pan and bake for 22-25 minutes, until the top is golden and a toothpick inserted in the center comes out clean. The cake should spring back lightly when you press the center. Let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. This needs to be fully cool before assembly.
  4. Prepare the mango coconut ice cream dome
    Line a 1.5-quart bowl with plastic wrap, leaving plenty of overhang on all sides. You’ll use the overhang to pull the dome out later. Smooth the plastic wrap as best you can, though a few wrinkles are inevitable.
  5. Swirl mango into ice cream
    Scoop the softened vegan coconut ice cream into a large bowl. Stir the mango puree and lime juice together in a small bowl, then dollop it over the ice cream. Use a butter knife or spatula to swirl the mango through the ice cream in broad strokes. You want visible ribbons of mango, not a uniform color. Think 3-4 swirls, not 20.
  6. Freeze the ice cream dome
    Transfer the mango-swirled ice cream into the lined bowl, pressing it in firmly to eliminate air pockets. Smooth the top flat. This flat surface will sit against the cake, so make it as level as you can. Fold the plastic wrap over the top and freeze for at least 4 hours, or overnight. The ice cream needs to be rock solid for assembly.
  7. Assemble the base
    Place the cooled sponge cake on a parchment-lined baking sheet or a board that can go into the freezer. If the cake domed during baking, trim the top with a serrated knife so it sits flat.
  8. Attach the ice cream dome
    Unmold the frozen ice cream dome by pulling on the plastic wrap overhang. Flip it upside down onto the cake so the flat side sits flush against the sponge. The dome should be slightly smaller than the cake, leaving a small border of sponge visible around the edge. Peel off the plastic wrap.
  9. Freeze the assembled base
    Immediately return the whole assembly to the freezer for at least 1 hour. This step is critical. The ice cream must be completely frozen solid before you add the meringue, or it will melt during torching. You can prepare it to this point up to 3 days ahead.
  10. Make the aquafaba meringue
    When you’re ready to serve, make the meringue. Pour the chilled aquafaba into the bowl of a stand mixer fitted with the whisk attachment. Add the cream of tartar. Begin whipping on medium speed. After about 2 minutes, you should see it turn foamy and white. Increase the speed to medium-high.
  11. Whip to soft peaks
    Once soft peaks form (this takes about 5-7 minutes total), start adding the sugar one tablespoon at a time. Don’t rush this part. Adding sugar too fast can deflate the meringue. Keep whipping until you reach stiff, glossy peaks. The meringue should hold its shape firmly when you lift the whisk. Add the vanilla in the last 30 seconds of whipping. The whole process takes about 10-12 minutes. Trust me, patience here pays off.
  12. Apply meringue to dome
    Remove the frozen ice cream dome assembly from the freezer. Working quickly, use an offset spatula to spread the meringue all over the dome and cake base in a thick, even layer. Make sure there are no gaps. The meringue acts as insulation, so every bit of ice cream must be covered. Create swoops and peaks with the spatula for a dramatic look.
  13. Brown the meringue
    Use a kitchen torch to brown the meringue, holding the flame about 2 inches away and moving it constantly. You want golden-brown tips on the peaks with some lighter spots in between. If using a broiler instead, place the Alaska on the top oven rack and broil for 60-90 seconds, rotating the sheet halfway through. Do not walk away from the oven.
  14. Serve
    Serve immediately. Use a sharp knife dipped in hot water to slice clean portions. The contrast of warm, crispy meringue against the frozen mango-swirled ice cream and soft cake is absolutely stunning.

Notes

  • Use a 1:1 gluten free baking blend for a gluten free version.
  • Check that the baking powder is fresh for proper rise.
  • Don’t skip the cream of tartar in the meringue; it stabilizes the meringue and helps it hold its shape.
  • Overmixing the cake batter develops gluten and makes the cake tough.
  • Allow the cake to cool completely before assembly.
  • Freeze the ice cream dome for at least 4 hours or overnight for best results.
  • Freeze the assembled cake and ice cream for at least 1 hour before adding meringue to prevent melting.
  • Patience is key when whipping the aquafaba meringue; add sugar slowly to avoid deflating it.
  • Use a sharp knife dipped in hot water for clean slices.

Keywords: Tropical mango vegan baked alaska, vegan coconut ice cream dessert, mango swirl baked alaska, vegan meringue dessert, dairy free baked alaska

Find it online: https://foodarohub.com/tropical-mango-vegan-baked-alaska-with-coconut-ice-cream-recipe/