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Vegan Eton Mess Cake

Celebrate special occassions like royalty with this vegan Eton mess cake.
Course Dessert
Cuisine Vegan
Prep Time 1 hour
Cook Time 2 hours
Servings 12
Calories 759kcal



  • 1 can aquafaba (liquid from chickpeas)
  • ¼ tsp cream of tartar
  • 125 g powdered sugar
  • ½ tsp vanilla extract


  • 400 ml soya milk
  • 1 tbsp apple cider vinegar
  • 350 g vegan butter (i used Pure Soya Based Spread)
  • 250 g caster sugar
  • 550 g self-raising flour
  • 1 tbsp bicarbonate of soda
  • 1,5 tbsp vanilla extract
  • ¼ tsp salt


  • zest of 2 lemons
  • 350 g powdered sugar
  • 200 g vegan butter
  • 1 can full-fat coconut milk (only use the CREAM from a can of coconut milk, not the liqiuid)
  • 200 g mixed berries



  • Chill the can of chickpeas in the fridge for at least ½ hour.
  • Once chilled separate the chickpeas from the liquid and save the chickpeas for another dish.
  • Pour the liquid in a large bowl an add the cream of tartar.
  • Whisk until soft peaks form about 5 minutes in, add the vanilla and start adding the powdered sugar 1 tablespoon at a time.
  • Keep whisking for another 3-5 minutes until the mixture becomes glossy and you get stiff peaks that stay up in the mixture.
  • The mixture is now ready to pipe into small discs (about 3cm discs). Line a baking tray with baking paper and space your discs at least 1 cm apart, they will puff a bit but will not run if the mixture was stiff enough.
  • Bake for 1 ½ – 2 hours on 130 Celsius, when baked let the meringue cool in the oven completely, propping the oven open slightly to let steam escape. You want to dry the meringues out as much as you can so they’re nice and crispy.


  • Preheat your oven to 160 degrees Celsius (356 degree Fahrenheit)
  • Add the vinegar to the almond milk (you can also use soy milk) to make your butter milk and set aside
  • Cream butter and sugar together and whisk until light and fluffy.
  • Add butter milk and vanilla and give the mixture a quick stir.
  • Sift in the flour, bicarbonate and salt and mix until combined, but do not over whisk as it will build up the gluten in the flour and take away the lovely crumbly texture of the sponge.
  • Grease the three tins with dairy free spread or oil then line with a piece of balking paper on the base.
  • Divide your cake mixture equally between the three pans (about 500g per mixture)
  • Bake for 30-35 minutes until golden brown and a wooden skewer comes out clear.
  • Let the cakes cool in the pan fully before assembling your cake.


  • Chill a can of full fat coconut cream for at least 24 hours in the fridge, your cream (fat) will then separate from the liquid.
  • Remove the fatty layer, or “cream” from the coconut milk and let come to room temperature
  • Make sure the vegan butter is room temperature.
  • Whisk together the butter, sugar, lemon zest until light and fluffy.
  • Chop up a two handfuls of berries, we used a bit of everything and set aside (this will be used when you assemble you cake.

Assembling your cake

  • Place your first layer on a flat dish
  • Spread a thing layer of the buttercream over the sponge and then pipe a line of icing on the edge of the sponge. You should now have space in the middle surrounded by a ring of icing.
  • Scatter a handful of berries in middle of your cake and level the icing layer our with a bit more buttercream. You want a generous layer of tangy fruit in here to balance out the sweetness of your icing and cake.
  • Repeat this process for the next layer.
  • For the top sponge spread a light layer of buttercream on the top and decorate liberally with fruit and you meringues.


Calories: 759kcal | Carbohydrates: 98g | Protein: 7g | Fat: 38g | Saturated Fat: 14g | Sodium: 641mg | Potassium: 195mg | Fiber: 2g | Sugar: 62g | Vitamin A: 1889IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 2mg