If anything belongs in the Showstopper Club, it’s a baked alaska.

This flambé fantasy isn’t just vegan, it’s also gluten-free and stuffed with seasonal rhubarb for a sharp, tangy hit.

Just a heads up before you start. Unless you’re a seasoned baker, you may want a sous chef to help, as the vegan meringue is a little tricky. But your vegan and gluten-free friends will love you for it, so it’s totally worthwhile if you ask me.

If you do take the plunge on a big, burnished baked alaska, please show me by tagging @goustocooking on Instagram. It will completely make my week.

Vegan Gluten-Free Rhubarb Baked Alaska 

Serves 8-10

Prep time 35 – 40 minutes

Total time 4 ½ hours plus overnight

Ingredients

For the frozen yoghurt

350g Coconut Collaborative Natural Coconut Yoghurt

3 sticks rhubarb

1 orange

2 tbsp maple syrup

For the sponge

230ml plant-based milk (we used oat)

2 tsp cider vinegar

120g almond flour

120g gluten free self-raising flour

2 tsp baking powder

175g caster sugar or 175 ml maple syrup (if you’re using maple syrup, use 70ml less plant milk)

1 tbsp vegetable oil

For the meringue

Aqua faba (1 tin of chickpeas worth)

½ tsp Cream of tartar

250g Caster sugar

2 tsp Agar agar

You’ll also need 

20cm cake tin

Candy thermometer

Method

For the frozen yoghurt recipe 

Step 1: Start by making your frozen yoghurt in a domed bowl that’s 1-2cm smaller in diameter than the cake tin. Pour in your yogurt, add 1 tbsp of maple syrup and stir until well combined. Put the bowl in the freezer while you make the rhubarb ripple.

Step 2: Chop your rhubarb into small pieces. Add them to a saucepan with the remaining maple syrup, orange juice and zest. Cook on a medium heat until vibrant pink and the rhubarb has cooked down to a thick syrup, about 10 minutes.

Step 3: After the yoghurt has had 30 minutes in the freezer, take it out and stir in the frozen edges using a fork. Repeat this process three more times. Once done, swirl in your rhubarb to make the ripple then return the frozen yoghurt to the freezer until you are ready to assemble your dessert.

Tip: I recommend making it the night before. It’s easier to assemble when it’s frozen solid.

Sponge recipe

Step 1: Preheat the oven to 180ºC / 160ºC Fan / Gas mark 4. Then in a large bowl, mix your dry ingredients together so everything is well distributed. Then add your wet ingredients, and whisk together until a smooth batter forms.

Step 2: Grease your cake tin with the vegetable oil and line the base with a circular piece of baking paper. Bake in the oven for 20 – 25 minutes or until a skewer comes out clean and the cake is golden. Leave it to cool completely.

Vegan meringue recipe

Important: Leave your aquafaba in the fridge for at least 1 hour till cold.

Step 1: Once cold, add the aquafaba to a bowl with the cream of tartar. Then, using an electric whisk, whisk on high for 5 – 10 minutes until peaks start to form. If you have a stand mixer, leave to whisk while you get on with step 2.

Step 2: While that’s whisking, add your caster sugar, agar agar and 80 ml of water to a small saucepan and, using a candy thermometer, bring it to 120ºC.

Step 3: Once it’s reached 120ºC, slowly pour your sugar syrup into your meringue whilst still whisking. Whisk for another 7- 10 minutes until the meringue is glossy and firm.

Assembling your Baked Alaska

Step 1: Place your sponge on a plate or cake stand. Take the frozen yogurt out of the freezer and place on your sponge domed side up.

Tip: Frozen yoghurt stuck? Try running a hot palette knife around the edge to release it.

Step 2: Working quickly, use a spatula to cover your frozen yoghurt with meringue. The colder the frozen yoghurt is, the more the meringue will stick.

Tip: If it has warmed up slightly, place the frozen yoghurt back in the freezer to harden again.

Step 3: Once fully coated in meringue, use a blowtorch to toast the meringue and get a nice even colour all over.

Serve immediately.