Steps

• Preheat your oven to 230°F.
• Prepare the meringue: using an electric whisk, whip the chickpea juice with a third of the sugar. When the meringue starts to become firm, add the remaining sugar and cream of tartar. Continue whisking until you have a beautiful, firm, and shiny meringue.
• On a baking sheet covered with a cooking mat, pipe two meringue circles (about 26 cm in diameter each). Bake for 1h15 to 1h30. The meringue should be completely dry on the bottom, crispy on the outside, and slightly soft on the inside.
• Prepare the caramel: heat the cream on its own. Spread the sugar at the bottom of a saucepan and heat on high without water, keeping an eye on it. When the sugar starts to melt into caramel, rotate the saucepan so the cooking is even (often you have one corner that heats up too much while another corner hasn't even started to melt). When all the sugar is caramelized, pour in the hot cream. Remove from heat, mix, and add the coconut oil.
• Prepare the pastry cream: Heat 300 mL of milk in a saucepan. Split the vanilla bean in half, scrape out the seeds and add them to the milk. Also add the empty vanilla pod to the milk. In a mixing bowl, whisk the cornstarch and sugar with the remaining 100 mL of milk. When the milk comes to a boil, pour in the mixture and continue cooking while constantly whisking. You'll know the cream is cooked when it has a thick, pastry cream-like texture ;) Remove from heat and add the coconut oil. Place in the fridge.
• Prepare the poached pears: Peel the pears. Place them in a small saucepan with the spices and sugar. Cover with water. Heat and let simmer for 30 minutes. Allow to cool.
• Finish the cake: Remove the vanilla pod from the pastry cream and add the caramel. Cut slices of poached pears.
• Whip up the whipped cream.
• On your cake plate, place a first circle of meringue. In the center, spread a layer of pastry cream, without going all the way to the edge. Place pear slices on the cream. Pipe whipped cream around the entire border.
• Cover with the second disc of meringue. Pipe the remaining pastry cream in the center and the remaining whipped cream all around. Decorate with pear slices.

NotesAnd here are some clarifications, as this is a slightly more technical recipe than usual on this lazy people's blog: The vegan whipped cream: I used Estérelle's cream recipe by Linda Vongdara. But you can also make a simple whipped cream with coconut cream, for example, or even buy industrial soy whipped cream. The cream of tartar: it's a stabilizer and is necessary for the meringue to hold its shape during cooking. It's pretty easy to find now, and I found mine in an organic store.