Chocolate, Coconut and Raspberry Ripple Meringue Cake- Egg free, Dairy Free, Vegan

 

 

Isn’t this a perfect cake to fit the Occasion? Yes, I’m talking a bout Valentines day which is literally just around the corner. So what are your plans? Are you one to shop till you drop and dine your other half at a restaurant or one who would be more than happy to prepare a meal indoors and shower your loved one with homemade treats with that extra dusting of love 😉 ?
Many have their own opinions about Valentines day but no matter what, deep inside I’m sure everyone indulges and grasps the opportunity to make their loved ones feel that extra bit special. This year why not go that extra mile and either wine and dine at home or gift your loved one with a home-made dessert. A dessert than can be enjoyed by all, the process is a bit long but trust me it’s well worth it. Can you believe your eyes that this dessert contains no eggs, milk or butter and the meringues are egg free too? In some form or the other probably a slightly healthier cake?  Well, thanks to Sugar and Crumbs for sending me a bloggers pack. They sent a variety of flavours to work on a valentines theme which was Meringue, hence, this idea sprung to mind. Recently, a few readers have requested for some egg and dairy free dessert recipes so am delighted to share an egg free meringue recipe that has been trialed and tested a few times : ). These meringues are light as a feather and melt in your mouth. A combination of flavours that will send your senses wild from the indulging rich chocolate cake and creamy coconut to delicious raspberry ripple.

The sugar and crumbs Raspberry Ripple Icing Sugar is absolutely divine, pure nostalgia taking you back to your childhood days enjoying this delicious flavoured ice cream. A sugar that’s whiter than white, smooth and puffs up in a cloud of smoke scenting the air with a gorgeous aroma mmmmmm. Sugar and Crumbs variety of icing sugars and cocoa powders will transform your bakes within minutes, from taste, texture and depth of flavour, so if you haven’t as yet tried them then you surely are missing out. So go on, if you’re tempted by this recipe, give it a go and let your loved ones who don’t consume eggs and dairy indulge on this special day.

Raspberry Ripple Meringues

 

Preparation time: 10 minutes
Baking time: 1 hour plus 2-3 hours of cooling

Ingredients:

65g Orgran egg replacer
125ml Cold water
1/4 Tsp Xanthan Gum
70g Sugar and Crumbs Raspberry Ripple Icing sugar

Method:

1. Pre heat oven to 120 degree C or 100 degree C for Fan assisted.
2. Line your trays with baking paper.
3. In the bowl add egg replacer, water and xanthan gum and whisk on high speed until it forms soft peaks, slowly add icing sugar a spoon at at time and whisk for a further 5 minutes. The mixture should be thick enough and shouldn’t fall when bowl turned upside down.
4.Fill your piping bag and either pipe or spoon meringue mix onto baking paper.
5. Bake in the oven for 1 hour. Once baked, switch the oven off and leave the meringues in the oven to completely cool down. This will probably take 2-3 hours. I baked mine late at night and left them in the oven overnight to cool. Once cool store in an airtight container.

 

 

Chocolate and Coconut Cake:

Preparation: 15 minutes
Baking time: 1-1.5 hours

Ingredients:

425g Self Raising Flour
25g Dessicated Coconut
400g Caster sugar
60g Cocoa powder
180ml Vegetable oil
2 Tsp Baking Powder
2 Tbsp White vinegar
2 Tsp vanilla extract
400ml cold water

Method:

1. Pre heat the oven to 170 degree C or 160 C for fan assisted. Grease and line an 8 inch round cake tin.
2. In a bowl mix the flour, coconut, sugar and cocoa. Make three indents in the mix, in one of them pour the oil, next one add baking powder and vinegar and third one add vanilla extract. Pour water all over the mix. Using a balloon whisk mix into a smooth lump free batter.
3. Pour batter into the prepared tin and bake for 1-1.5 hours.Bake for an hour first then check with a skewer, if it comes out clean its ready, if not then you need to bake further.
4. Once baked, remove from the oven, let it rest in the tin for 5-10 minutes before transferring onto a wire rack to cool completely.

Raspberry Ripple and coconut cream frosting

Ingredients:

1 tin thick and creamy coconut milk- trick is to open the can upside down and drain all the water. You only want the thick milk. Transfer into a bowl and refrigerate overnight.
2 Tbsp Sugar and Crumbs raspberry ripple icing sugar

To Garnish:

Handful dark chocolate chips- dairy free
Pan roasted coconut chips

Method:

1. Add icing sugar to the cold coconut milk and whip until thick and creamy.

To assemble the cake:

1. Place the cooled cake onto cake plate, using a palette knife or spatula gently spread the frosting over the top.
2. Decorate with meringues, coconut chips and chocolate chips. Finally dust with raspberry ripple icing sugar.

Serve your cake immediately as meringues do become soft when in contact with moisture, although, I must say it then tastes like marshmallows ;). Meringues will last a good 1-2 weeks if stored in an airtight container in a cool dry place.