Coconut Vanilla Cake Recipe
Dairy free, made with biscotti and coconut cream, topped with meringue
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Ingredients
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Cake
Meringue Topping
Method
Cake Preparation
Preheat Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
Mix Dry Ingredients
In a large bowl, combine the crushed biscotti, baking powder, and salt.
Combine Wet Ingredients
In another bowl, whisk together the coconut cream, agave syrup, and vanilla extract.
Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over-mix.
Bake
Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean.
Cool
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Meringue Preparation
Whip Aquafaba
In a clean mixing bowl, whip the aquafaba and cream of tartar with an electric mixer on high speed until soft peaks form.
Add Sugar
Gradually add the powdered sugar while continuing to whip until stiff peaks form and the mixture is glossy.
Add Vanilla
Gently fold in the vanilla extract.
Top Cake
Spread the meringue mixture over the cooled cake, creating peaks and swirls.
Brown Meringue (Optional)
Use a kitchen torch to lightly brown the meringue for added flavor and presentation, or place the cake under the broiler for a few minutes, watching closely.