The request for a vegan meringue cake recipe has been so far nearly inconceivable. We never imagined that we’d be able to make a vegan currant meringue cake because aquafaba (the liquid included in a can of chickpeas) is quite the diva and doesn’t like too much heat or too much cold. But now it’s right in front of your eyes and ours, and it’ll soon be on your plates!
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups almond milk (or any plant-based milk)
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
For the blackcurrant filling:
- 2 cups fresh or frozen blackcurrants
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
For the meringue:
- 1/2 cup aquafaba (liquid from canned chickpeas)
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the almond milk, vegetable oil, vanilla extract, and apple cider vinegar to the dry ingredients. Mix until well combined and smooth.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes are cooling, prepare the blackcurrant filling. In a saucepan, combine the blackcurrants, sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, until the mixture thickens and the blackcurrants soften. Remove from heat and let it cool.
- Once the cakes and filling are completely cooled, place one cake layer on a serving plate. Spread the blackcurrant filling evenly over the top. Place the second cake layer on top.
- To make the meringue, pour the aquafaba into a clean mixing bowl. Add the cream of tartar and beat with an electric mixer on high speed until soft peaks form.
- Gradually add the sugar while continuing to beat the aquafaba mixture. Beat until stiff peaks form and the meringue is glossy. Stir in the vanilla extract.
- Spread the meringue over the top and sides of the cake, creating decorative peaks with a spatula.
- If desired, you can lightly brown the meringue with a kitchen torch for a toasted effect.
- Serve the cake immediately or refrigerate until ready to serve.
Nutrition Facts
- Calories: 350
- Fat: 10g
- Carbohydrates: 63g
- Fiber: 4g
- Sugar: 38g
- Protein: 4g
