Fran Costigan_ Rouxbe Online Culinary School

Baked Alaska, Vegan and Gluten-Free

• Brownie Cake: gluten-free
• Ice Cream: vegan, purchased or homemade
• Aquafaba Meringue

Gluten-Free Brownie Cake

This brownie cake is fudgy right out of the freezer. The batter makes excellent cupcakes too.
Yield: 1 quarter sheet pan (9.5x13in / 33 x 23cm) or 24 mini cupcakes
Note: If your gluten-free baking flour does not contain xanthan or guar gums, add 1/4tsp/1 g.
I use Bob’s Red Mill 1:1 Baking Flour: Gluten Free.

Ingredients
103g gluten-free baking flour
25g Dutch-process cocoa powder
50g vegan cane sugar, lightly ground in food processor
32g coconut sugar or whole cane sugar, ground fine
4g aluminum-free baking powder
1g baking soda
3g fine sea salt
50g sunflower oil or another neutral oil
64g oat milk, soymilk, or almond milk
63g prune puree, thick but runs off spoon
14g maple syrup, grade A dark
9g pure vanilla extract
2g chocolate extract (optional)
46g mini gluten-free vegan chocolate chips, I use Enjoy Life

Position a rack in the center of the oven and preheat to 340F / 170C. Oil bottom and sides of a
quarter sheet pan. Line the bottom with parchment. Do not oil the parchment.

Whisk flour to aerate. Place a wire mesh strainer over a medium bowl. Add flour, cocoa powder,
sugars, baking powder, baking soda, and salt to strainer. If your gluten-free flour mix does not
include xanthan or guar gum, add now. Whisk to sift into bowl. Then whisk to combine.

In a small bowl, whisk oil, nondairy milk, prune puree, maple syrup, vanilla, and chocolate
extracts until thoroughly combined. Pour liquid ingredients into dry. Mix with spatula until no
trace of dry ingredients is visible. Expect the batter to be thick. Stir chocolate chips into batter.

Spread batter evenly into prepared pan. The layer will be thin.

Bake 13 to 14 minutes or until the cake has risen and the top is set. Test with a wooden toothpick.
A few moist crumbs are fine. Do not overbake.

Cool pan on wire rack. Cut as desired. Store frozen in airtight container for up to 2 months.

Recipe adapted from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, Fran
Costigan, Running Press
Fran Costigan_ Rouxbe Online Culinary School

Aquafaba Meringue
Who says you need eggs whites to make meringue? This egg white-free version showcases
aquafaba, the water drained from cooked chickpeas, which makes a stable, fluffy vegan
meringue. Use aquafaba in a multitude of desserts, including Baked Alaska, Meringue Cookies,
Eaton Mess, meringue-topped pies, and S'Mores.

Note: Reduce canned aquafaba by 1/4 to 1/3 cup, and homemade chickpea cooking water by 1/2
or more until slightly viscous. Chill before using. Refrigerate, tightly covered 2-3 days. Freeze for
longer storage.

Ingredients
117g unsalted chickpea cooking liquid, previously reduced and chilled
4g cream of tartar
115g superfine sugar (vegan cane sugar ground in a high-speed blender or spice grinder)

Add prepared chickpea liquid and cream of tartar to the bowl of a stand mixer. Whisk by hand
until combined.

Using the whisk attachment for your mixer, beat on medium-low speed until the liquid is semi-
opaque. Increase the speed to medium-high and beat for an additional minute, or until opaque and
softly thickened.

Reduce the speed to low, and begin adding the sugar, 1 tbsp at a time. After the first addition,
increase the speed to high, beating for at least 30 seconds after each addition.

After all the sugar has been added, continue to beat for 5 to 10 minutes at high speed, scraping
down the sides of the bowl with a spatula once or twice. The meringue should be stiff, white and
glossy. If it's not, continue beating. The amount of time will depend on your mixer.

Assembly

• Cut cake to fit the bottom of ramekins

• Spread with vegan ice cream, homemade or purchased; freeze
• Apply Aquafaba meringue. Use a pastry bag and tips (try a St. Honoré) or a spoon.
• Torch and serve, or store in freezer until needed; then torch before serving.

Recipe by Fran Costigan for Essential Vegan Desserts at Rouxbe.