June, 15th 2024
Vegan Klappertaart
Sat, 03 April 2021
  • Servings 8 Servings
  • Time 120 Minutes
  • Difficulty Intermediate
  •  Print


  • 600ml soy milk (divided 400 & 200)
  • 1 vanilla pod & bean
  • 40gr cornstarch
  • 25gr sugar
  • 80gr vegan butter
  • 40gr almonds
  • 30gr raisins
  • 200gr coconut flesh
  • 3 tbsp rum (or extract)
  • Pinch of salt
  • 1 tbsp cinnamon powder


  • 1 can of aquafaba, reduced to 230ml
  • 350gr sugar
  • ˝ tbsp cornstarch
  • ˝ tsp of cream of tartar


  • Preheat the oven to 170o C, top and bottom heat.
  • Heat the soy milk (600ml).
  • Cut the vanilla bean and scrape the beans out, then toss both the pod and beans into the pan of milk.
  • In another bowl, mix in the remaining milk with cornstarch, cinnamon, sugar, salt, and rum. 
  • Once the heated milk simmers, add in the mixture and stir with a balloon whisk.
  • Continue whisking until it thickens.
  • Once the mixture has thickened, add in raisins, almonds, coconut flesh, and butter.
  • Pour the mixture into a glass baking dish.
  • While letting the mixture cools down, we’re going to make the vegan meringue.
  • Prepare the cooled reduced aquafaba in a mixer bowl.
  • Start whisking at medium speed.
  • Once the aquafaba starts to foaming (5-6 minutes from the start), add sugar and cream of tartar slowly.
  • Continue whisking until firm peaks form after, then sieve in cornstarch and whisk manually.
  • Pipe in the meringue on top of the cake dish and flatten it out.
  • Decorate with raisins, almonds, and coconut flesh.
  • Bake in the preheated oven until browns (20-23 minutes)
  • The dish is done! Let it cool before serving!