Eton Mess (Dairy-Free & Egg-Free)

Lauren Caris Short

By Lauren Caris Short


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5 from 1 vote

A classic, British favourite – made vegan!! Amazing aquafaba meringues and deliciously thick, creamy coconut yoghurt make this vegan eton mess a dessert you won’t want to miss!

Vegan Eton Mess

Have you tried the magical liquid that is aquafaba yet? If ever there was a vegan egg white replacer, this is IT, and it’s probably something you have sitting around at home right now! Aquafaba is the name for the liquid found in a can of chickpeas. When you drain the can, keep that magical liquid, then whip it up just like you would egg whites. It makes PERFECT meringues!

Related: Festive Vegan Meringue Kisses

Of course, if you can find vegan meringues in the store, and you’d rather use those, go ahead!

Vegan Eton Mess

This lightened up eton mess won’t leave you missing anything from this classic dessert!

Vegan Eton Mess
Print Recipe
5 from 1 vote

Eton Mess (Dairy-Free & Egg-Free)

A classic, British favourite – made vegan!! Amazing aquafaba meringues and deliciously thick, creamy coconut yoghurt make this vegan eton mess a dessert you won't want to miss!
Prep Time25 minutes
Cook Time1 hour 40 minutes
Total Time2 hours 5 minutes
Servings: 4 servings


  • 1 x 14oz/400g can chickpeas (liquid only – save the chickpeas for something else)
  • 140 g Powdered Sugar
  • 1 tsp Cream of Tartar
  • 300 g Plain Unsweetened Coconut Yoghurt
  • 1 cup (150) g Strawberries
  • 1 tbsp Maple Syrup



  • Preheat the oven to 100°C. Strain the can of chickpeas and reserve the water. Store the chickpeas in an airtight container in the fridge and use for whatever you like. Place the chickpea water in a very clean, dry bowl.
  • Using an electric whisk or stand mixer (with the balloon whisk attachment) beat the chickpea water on a high speed for 5 minutes. Then, add the sugar in 3 additions, beating on high in between each addition until it is completely incorporated.
  • Once the sugar is incorporated, sprinkle the cream of tartar over the top, and beat on high until the meringue is smooth, glossy and forms stiff peaks.
  • Transfer the mixture into a piping bag and chop the end of the bag off with about a 2cm opening. There is no need for a piping nozzle
  • Then hold the piping back perpendicular to the baking tray and pipe a blob of meringue about 2 inches in diameter and then stop squeezing the bag and lift to create a point. Do this until all the meringue has been used up, leaving a gap between each meringue.
  • Bake for 70-90 minutes, or until the meringues are hard on the outside the whole way down. Then remove from the oven and allow to cool completely before removing from the tray, they should peel off very easily once cooled.


  • To make the strawberry layer, chop the strawberries into small chunks, then mix with the maple syrup. Allow to sit for about 10 minutes to let the strawberries soften a bit.
  • To assemble the vegan eton mess, layer coconut yoghurt, some strawberries and crumbled meringue in serving containers. Lightly stir to “mess” it up a bit!


Meringues will keep in an airtight container for up to two weeks.

Images by Lauren Caris Short.

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