Vegan Classic Pavlova
Elevate your dessert game with this show-stopping Vegan Classic Pavlova—an elegant and entirely plant-based twist on the timeless favorite! Made with aquafaba, the magic liquid from chickpeas, this vegan meringue achieves the same crisp exterior and airy, marshmallow-like center as its traditional counterpart. The pavlova is beautifully topped with a luscious cloud of whipped coconut cream and an array of fresh mixed berries, creating a perfect balance of sweetness and tanginess. With just a handful of pantry staples like granulated sugar, cornstarch, and apple cider vinegar, this recipe is surprisingly simple yet absolutely stunning. Ideal for special occasions or a sophisticated treat, this gluten-free and egg-free dessert is guaranteed to impress vegans and non-vegans alike.
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Ingredients
- 120 ml Aquafaba (liquid from a can of chickpeas)
- 200 g Granulated sugar
- 1 tsp Vanilla extract
- 1 tsp Apple cider vinegar
- 1 tbsp Cornstarch
- 400 ml Coconut cream
- 250 g Fresh mixed berries
- 2 tbsp Powdered sugar
Directions
Step 1
Preheat the oven to 120°C (250°F) and line a baking sheet with parchment paper.
Step 2
In a clean mixing bowl, pour the aquafaba and use an electric mixer to whip it at high speed until soft peaks form, which should take about 10 minutes.
Step 3
Gradually add the granulated sugar to the aquafaba while continuing to beat the mixture. Do this one tablespoon at a time until the sugar is fully incorporated, and the mixture is glossy with stiff peaks.
Step 4
Gently fold in the vanilla extract, apple cider vinegar, and cornstarch with a spatula, being careful not to deflate the mixture.
Step 5
Spoon the meringue mixture onto the prepared baking sheet and shape it into a round about 20 cm in diameter, creating a slight indent in the center to hold the filling.
Step 6
Bake in the preheated oven for 90 minutes. After baking, turn off the oven but leave the pavlova inside to cool completely. This can take around 1-2 hours, allowing it to dry out.
Step 7
Once the pavlova is completely cool, whip the coconut cream with the powdered sugar until thick and fluffy. This will be your pavlova topping.
Step 8
Transfer the cooled pavlova to a serving plate. Dollop the coconut cream onto the indent in the pavlova base, spreading it evenly.
Step 9
Top with fresh mixed berries, arranging them attractively. Serve immediately or refrigerate for up to 2 hours before serving.
Nutrition Facts
| Serving size | (1002.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2458.3 |
| Total Fat 66.0g | 0% |
| Saturated Fat 62.0g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 0mg | 0% |
| Sodium 308.2mg | 0% |
| Total Carbohydrate 474.3g | 0% |
| Dietary Fiber 12.1g | 0% |
| Total Sugars 446.2g | |
| Protein 9.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 80.3mg | 0% |
| Iron 2.9mg | 0% |
| Potassium 782.1mg | 0% |
Source of Calories