Dairy-Free Classic Baked Alaska

Indulge in the timeless elegance of a *Dairy-Free Classic Baked Alaska*, a show-stopping dessert perfect for any occasion. Featuring a light and tender sponge cake base, this dairy-free version swaps traditional butter and cream for melted margarine and luscious dairy-free vanilla ice cream, making it a delightful treat for those with dietary restrictions. Crowned with a cloud of golden, perfectly torched meringue, this dessert is an irresistible combination of textures—warm, crisp meringue encasing a frozen, creamy center atop a soft cake. The recipe is surprisingly simple, with minimal prep and bake time, yet creates a visually stunning masterpiece that’s sure to impress. Whether you’re catering to dairy-free guests or trying a new twist on a classic, this recipe is bound to be your go-to choice for an unforgettable dessert.

Nutriscore Rating: 51/100

Prep Time:90 mins

Cook Time:10 mins

Total Time:100 mins

Servings: 8

Ingredients

• 120 grams All-purpose flour
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 100 grams Caster sugar
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 60 grams Dairy-free margarine, melted
• 1 liter Dairy-free vanilla ice cream
• 4 large Egg whites
• 200 grams Caster sugar
• 0.5 teaspoon Cream of tartar

Directions

Step 1

Preheat your oven to 180°C (350°F). Line a 23cm (9 inch) round cake pan with parchment paper.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt.

Step 3

In a large mixing bowl, beat 100 grams of caster sugar and 2 eggs with an electric mixer on high speed until thick and pale, about 3-5 minutes.

Step 4

Stir in the vanilla extract. Gently fold in the dry ingredients and melted margarine until just combined.

Step 5

Pour the batter into the prepared cake pan and smooth the top.

Step 6

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.

Step 7

When the cake is cool, remove it from the pan. Place a sheet of plastic wrap on a baking sheet, and place the cake on top.

Step 8

Slightly soften the dairy-free ice cream and spread it evenly over the cake. Shape it into a dome if desired. Freeze for at least 1 hour until solid.

Step 9

In a clean, grease-free bowl, whisk the egg whites and cream of tartar until soft peaks form.

Step 10

Gradually add 200 grams of caster sugar while continuing to whisk until stiff, glossy peaks form and the sugar has completely dissolved.

Step 11

Preheat your oven to 220°C (425°F) or turn on the broiler.

Step 12

Remove the cake and ice cream from the freezer. Quickly spread the meringue over the ice cream and cake, ensuring it is completely sealed with no gaps.

Step 13

Bake in the oven or broil for 3-5 minutes, or until the meringue is lightly browned. Watch carefully to prevent burning.

Step 14

Serve immediately or freeze until ready to serve. If freezing, allow to sit at room temperature for a few minutes before slicing and serving.

Nutrition Facts

Serving size	(1721.8g)

Amount per serving	% Daily Value*
Calories	4020.6

Total Fat 140.0g	0%
Saturated Fat 82.3g	0%
Polyunsaturated Fat 0g
Cholesterol 372mg	0%
Sodium 2258.5mg	0%
Total Carbohydrate 633.8g	0%
Dietary Fiber 15.0g	0%
Total Sugars 478.2g
Protein 50.8g	0%

Vitamin D 82IU	0%
Calcium 202.7mg	0%
Iron 10.1mg	0%
Potassium 1331.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.5%

Protein: 5.1%

Carbs: 63.4%