This vegan pavlova is perfect and has all the elements of a traditional pavlova. It is crispy on the outside and soft on the inside. Usually, pavlova is topped with whipped cream and fresh fruit.
What is a pavlova?
Did you know that Pavlova is a delicious dessert made with either egg whites or aquafaba (for the vegan version), and then baked in an oven at a low temperature? Interestingly, this dessert was named after a famous Russian dancer named Anna Pavlova.
This dessert is super typical in Australia and New Zealand. The first time I tried, it was at my wedding. I hadn’t eaten it again until I made this egg-less version.
When it comes to serving a pavlova, the classic combination of whipped cream and fresh fruit is usually sufficient. However, my recipe is vegan-friendly and therefore calls for whipped coconut cream instead. This delectable dessert is sure to impress!
Ingredients to make a vegan pavlova
- Aquafaba: Aquafaba is the base for the meringue. Beat the aquafaba until firm peaks form, just as they would with an egg white.
- Sugar: sugar helps the aquafaba keep its shape inside and outside the oven; thanks to it, we also have that crunchy texture on the top. It is better to use white or refined sugar, like castor sugar.
- Cream of Tartar: The cream of tartar is the acid in our recipe. This acts as a stabilizer for the divine aquafaba cloud.
- Vanilla: it gives us that delicious flavor because everything tastes better with vanilla.
✨What is aquafaba? ✨ This is the liquid that remains after cooking legumes. Chickpea liquid is the most common, as it has the mildest legume flavor. You can use aquafaba from home cooked chickpeas, canned chickpeas or any other bean. You just have to strain the chickpeas and save the liquid. Store the aquafaba in a glass jar in the refrigerator. With aquafaba you can make vegan mayonnaise and many other recipes. With chickpeas you can make: • Chickpea and carrot soup • Tuna sandwich without tuna • Chickpea patties
How to make vegan pavlova (Aquafaba pavlova)?
- STEP 1: Using an electric whisk or a stand mixer fitted with the whisk attachment beat the aquafaba with the cream of tartar until it is fluffy, start adding the sugar slowly.
- STEP 2: Keep mixing at a medium speed until the aquafaba is firmer and stiff peaks begin to form. Add the vanilla and keep whisking until you flip the mixing bowl and all of the meringue stays the same.
- STEP 3: With a tablespoon, divide the meringue mixture on a baking sheet (baking tray) with a silicone mat or parchment paper. With the back of the spoon, flatten them to resemble clouds.
- STEP 4: Put it in the oven for about two hours; when they are about to brown, take them out and cool them.
- STEP 5: Meanwhile, prepare the coconut whipped cream and the fresh fruits so you can finish the pavlova with your favorite toppings.
TIPS for making the best vegan pavlova
If you don’t have refined sugar or caster sugar, put the one you have in your food processor and pulse until fine.
I use my Vitamix high-power blender, which takes 15-20 seconds.
Do not skip the step of putting silicone mat, partchment or baking paper, it is very important.
If the pavlova doesn’t come out the first time, don’t be discouraged, meringue is capricious and many factors affect when making it.
If it doesn’t come out, take notes of the temperature, the environment, the speed of your stand mixer: was it on high speed? Was it was on medium speed? The exact time for baking, did stiff peaks forms, etc.
I am sure that the next time this aquafaba pavlova will come out beautiful and delicious.
After baking the pavlova
After baking the pavlova, turn off the oven and let it cool inside the range for several hours or even overnight. This slow cooling process helps to prevent the pavlova from collapsing or cracking due to a sudden temperature change. Only remove the pavlova once it’s completely cooled.
CAN you store a pavlova.
I do not recommend storing the pavlova in the fridge or freezer. This type of dessert is best eaten the day you make it. You can have the coconut milk chilled, the berries clean and sliced. But other than that, make it the day you will eat it.
Other delicious ways to serve eggless pavlova
- You can make a giant meringue, either circular or square. Spread to the entire length of the tray.
- You could also use a piping bag and form mini pavlovas with soft peaks at the center or on the edges.
- Finish with peaches, plums, and sweet cashew cream.
- To decorate it, use edible flowers, micro basil, or another fresh herb.
- You can use any fruit such as mangoes, passion fruit, pineapple, raspberries, oranges, or tangerines.
- You can also add grated chocolate or serve it with whipped coffee cream.
- You can also use it as a base to serve acai ice cream or strawberry banana ice cream.
Frequently asked questions
What is aquafaba and why is it used in vegan pavlova? Aquafaba is the leftover liquid from cooked chickpeas. It can be used instead of egg whites in many recipes because it can be whipped into peaks just like egg whites. That’s why it’s used in vegan pavlova – to give it a fluffy, light, and airy texture, similar to what egg whites would normally provide.
Can I use a different type of bean liquid instead of chickpea for aquafaba? The liquid from chickpeas is typically used for aquafaba, but you can also use the liquid from other beans such as white beans. However, it’s important to keep in mind that using different beans may slightly affect the taste and color of your pavlova.
How can I make sure my aquafaba gets really thick and fluffy? Make sure the aquafaba is cold before you start, and use an electric mixer on a high speed. It might take around 10-15 minutes of steady mixing to get the aquafaba to become thick and fluffy. Also, check that your bowl and beaters are clean and free from any grease or oil, as this can stop the aquafaba from getting nice and fluffy.
What can I use as a vegan substitute for cream in the pavlova? Coconut cream is a popular choice for a vegan substitute. You can also use any dairy-free cream available in your local supermarket, or make your own almond or cashew cream at home.
Does vegan pavlova taste the same as traditional pavlova? While the texture is very similar, the taste may vary slightly due to the use of aquafaba instead of egg whites, and the choice of vegan cream. However, with the addition of vanilla, sugar, and toppings, most people find vegan pavlova to be just as delicious as the traditional version.
How long does vegan pavlova last and how should I store it? Vegan pavlova is best eaten the day it’s made, but it can be stored in an airtight container in the refrigerator for up to 2 days. It’s recommended to add the topping just before serving, as the moisture from the fruits can make the pavlova soggy.
Can I freeze the vegan pavlova? It’s generally not recommended to freeze a pavlova, as the texture can become chewy when defrosted. However, you can freeze the uncooked meringue mixture for up to a month. To use it, let it thaw in the refrigerator overnight and whip it again before baking.
Why did my pavlova crack? Pavlovas can crack if the oven temperature is too high or if they cool down too quickly. Try reducing the oven temperature slightly and letting the pavlova cool in the oven with the door slightly open to prevent this from happening.
Why is my pavlova chewy or soft instead of crispy? This may be due to undercooking, high humidity, or the pavlova not being allowed to dry out enough in the oven. Make sure you’re baking for the full amount of time and letting the pavlova cool and dry in the oven with the door ajar.
Can I make the pavlova in advance? Yes, you can make the meringue base a day in advance and store it in an airtight container at room temperature. Add the topping just before serving.
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- ½ cup aquafaba
- ½ cup sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla
- 1 cup whipped cream vegan
- 2 cups blackberries strawberries and blueberries * or other fruit
- Preheat oven to 200ºF.
- Beat the aquafaba with the cream of tartar until it is fluffy and add the sugar slowly and keep mixing until the aquafaba is firm and peaks begin to form. Add the vanilla and keep whisking until you flip the bowl and all of the meringue stays the same.
- Spoon the meringue on a baking sheet with a silicone mat or parchment paper. Form 6 clud-shape forms. Then with the back of the spoon, flatten them until they form clouds.
- Put it in the oven for 2 hours and when it is about to brown you take it out and let it cool.
- While you prepare the coconut whipped cream and fresh fruits
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.