Vegan Baked Alaska

🔥 A Show-Stopping Dairy-Free Dessert

This Vegan Baked Alaska is pure dessert drama — layers of rich chocolate cake, creamy dairy-free ice cream, silky Pascha 55% Cacao Chocolate Ganache, and a golden-browned vegan meringue topping. It’s elegant, decadent, and completely plant-based!

Whether for holidays, birthdays, or dinner parties, this dairy-free take on a classic dessert will wow every guest at the table. Crispy, fluffy, and filled with cool chocolatey goodness — it’s the perfect blend of texture and flavor.

🍫 Why You’ll Love This Vegan Baked Alaska

Completely dairy-free & vegan – no compromise on flavor or texture.
Decadent chocolate ganache – made with Pascha 55% Cacao Organic Dark Chocolate.
Light & airy meringue – created with aquafaba for a plant-based twist.
Show-stopping dessert – perfect for entertaining and special occasions.

🥣 Ingredients You’ll Need

Base & Ice Cream Layers:

Dairy-free ice cream (any flavor you love)
Chocolate cake batter (enough for a small round pan)

Ganache Layer:

⅔ cup canned coconut milk
1 bar Pascha 55% Cacao Dark Chocolate, chopped

Vegan Meringue Coating:

1 cup aquafaba (liquid from a can of chickpeas)
¼ tsp cream of tartar
½ cup white sugar
1 ½ tsp vanilla extract

👩🍳 How to Make Vegan Baked Alaska

Step 1: Prepare the Ice Cream Layer

Line a small dome-shaped bowl with plastic wrap. Fill it with your favorite dairy-free ice cream and smooth the top. Freeze overnight or until completely firm.

Step 2: Bake the Cake Base

Line a small round cake pan (same diameter as your bowl) with parchment paper. Fill with chocolate cake batter and bake according to your recipe. Let cool completely.

Step 3: Make the Ganache

In a small saucepan, heat coconut milk until just beginning to bubble. Chop Pascha 55% Cacao Chocolate and place in a heatproof bowl. Pour the hot milk over the chocolate and let sit for 1 minute. Stir until creamy and smooth.

Step 4: Assemble the Layers

Place the cooled chocolate cake on a cake stand. Remove the frozen dome of ice cream from the bowl and place it on top of the cake. Pour the ganache over the ice cream dome, spreading evenly. Return to the freezer until firm.

Step 5: Make the Vegan Meringue

In a stand mixer, beat aquafaba and cream of tartar until soft peaks form. While mixing on medium-low, slowly add sugar. Increase speed and beat until stiff peaks form, then mix in vanilla extract.

Step 6: Cover & Toast

Spread or pipe the meringue over the cake and ice cream, covering as much as desired. Use a kitchen torch to gently brown the meringue edges. If you don’t have a torch, place under the oven broiler briefly — keeping a close eye so the ice cream doesn’t melt!

Step 7: Serve & Enjoy

Slice and serve immediately for a dessert that’s as beautiful as it is delicious. Enjoy the contrast of creamy ice cream, fudgy cake, and toasted meringue!

🎁 Recipe Tips & Variations

Use Pascha 70% or 85% Cacao Chocolate for a darker ganache.
Try flavored ice creams like coconut, raspberry, or mocha for variety.
Chill the assembled cake well before adding meringue for a firm base.
Top with crushed nuts, chocolate curls, or edible gold for presentation.

🍫 Made with Pascha Chocolate

Pascha Chocolate is organic, vegan, dairy-free, soy-free, and allergy-friendly. The 55% Cacao Dark Chocolate adds deep flavor and smooth texture to the ganache, making this dessert rich, balanced, and completely plant-based.