Guest Recipe: Gluten Free Baked Alaskas by Gluten Free B

July 01, 2021 2 min read

"Our good friend Gluten Free B has been experimenting with our delicious new Gluten Free Christmas Fruit Cake mix! We have already seen an amazing recipe for Christmas pudding by Glutarama, and this one is also helping to get us in the festive free from mood. Try out these miniature festive Gluten Free Baked Alaskas with meringues made from brown sugar - they're gluten free, dairy free, egg free and soya free!

Gluten Free Miniature Festive Baked Alaskas with Brown Sugar Meringue by Gluten Free B

Makes approx. 24. Adapted from Ruby Violet’s Baked Alaska. Ingredients
  • 1 x 650g Delicious Alchemy Gluten Free Christmas Fruit Cake Mix
  • 110g of soft unsalted butter (I used Pure Dairy Free spread)
  • 2 large eggs or preferred egg replacer (I used ½ cup apple purée)
  • 75ml of brandy or orange juice
  • 1 pot dairy free ice cream (I used CoYo Sticky Date & Tamarind Flavour)
  • 80 ml egg whites or 80ml water from a can of chick peas
  • ¼ teaspoon cream of tartar
  • Pinch of xanthan gum (omit if using egg whites)
  • 45 g caster sugar
  • 45g brown sugar
  1. Make the cake mix according to the packet instructions and put heaped teaspoons in a mini muffin tin, then bake for 30-40 minutes until slightly risen and cooked through
  2. When completely cool, trim the tops to make them flat
  3. Using a melon-baller, place a small scoop of ice cream on each cake, and place on a tray in the freezer whilst you make the meringue
  4. To make the meringue, whisk the egg whites or chickpea water on high with an electric whisk or stand mixer until frothy (this may take 5-6 minutes for chickpea water), then add the cream of tartar and the xanthan gum and whisk until you have soft peaks
  5. Heat the sugar in a saucepan with 2 tablespoons water until it reaches a temperature of 116°C (just bubbling if you don’t have a thermometer), then remove from the heat
  6. While slowly whisking the egg whites/water, dribble the sugar syrup down the side of the food processor bowl, avoiding the whisk, then briskly whisk for 2–3 minutes until you have glossy, firm peaks
  7. Remove the cakes from the freezer and use a spoon to coat the ice cream balls with the meringue mix, making sure there are no gaps
  8. Return them to the freezer for 3-4 hours, or for up to 2 days if making ahead
  9. When ready to serve, preheat the oven to 240°c. Place the Alaskas on a lined baking tray, and place in the oven for 2-3 minutes, when they will be starting to brown, but with a frozen middle. (You might like to test with 1 first). Serve immediately!

We will certainly be giving this recipe a go here – any excuse to get baking to Christmas songs with a glass of mulled wine in hand! We’d love to see photos if you give this recipe a go; please send any photos to:, tag us on Facebookor Instagram, or tweet us.   The original recipe post can be found hereClick here to follow Gluten Free B on Twitter."

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