I am always on the look-out for interesting recipes to cater to my vegan clientele and have recently been intrigued by recipes for vegan meringue cake made from bean liquid also known as aquafaba. I was inspired to try a recipe from another food blog because of Dani’s birthday, I created an alternative to a traditional birthday cake since she isn’t really much of a cake easter.
For this dessert I used tropical fruits, including pineapple, kiwi and shaved mango rather than berries and garnished the final “cake” with toasted coconut.
*The day before Dani arrived I set up some raspberry and strawberry testers.
The meringue was tasty, almost identical to those made with egg whites. I honestly was hoping to have thicker layers of meringue but found that they spread very quickly when I put them in the oven. For the next batch, I would suggest reducing the recommended oven temperature from 250 degrees F to the lowest temperature possible and extending the cooking time.
So yummy and a really big hit. What are your thoughts on this take on a birthday “cake”? A feeling a little inspired? I hope so.