Fruit Layer “Cake” with Orange-Vanilla Aquafaba Whip
![Fruit_Layer_Cake_with_Orange-Vanilla_Aquafaba_Whip-0023_1200x600](/-/media/project/dole/recipe-images/fruit_layer_cake_with_orange-vanilla_aquafaba_whip-0023_1200x600.jpg?h=600&w=1200&rev=367d63c7586c429e896142225b40ab29&hash=16BE320CB5C23F388009AB699543BFCD)
Ingredients
- ⅓ cup chickpea liquid (from 15.5 ounce can low-sodium chickpeas)
- 2 tablespoons powdered sugar
- ¼ teaspoon cream of tartar
- ⅛ teaspoon orange extract
- ⅛ teaspoon vanilla extract
- ⅔ medium DOLE® Tropical Gold® Pineapple, skin and core removed, cut into 8 (½-inch-thick) slices
- 2 cups sliced kiwis
- 1 cup thinly sliced DOLE® Strawberries
- Toasted coconut chips and fresh mint sprigs for garnish (optional)
Directions
- Beat chickpea liquid, sugar, cream of tartar, orange extract, and vanilla extract in a medium bowl, with mixer on high speed, 15 minutes or until stiff peaks form. Makes about 3 cups.
- Place 4 pineapple slices 2 inches apart on a serving platter; layer with half the aquafaba whip, kiwis, and strawberries. Repeat layers; garnish cakes with toasted coconut chips and fresh mint sprigs, if desired. Serve immediately.