Have you been searching the net for the perfect foolproof vegan pavlova? Confused by all the different variations of recipes, try to figure out what the best would be? Don’t worry I’ve been there too. So I tested all the different variations and created one myself.
You won’t go wrong with this recipe.
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Then mate your in luck, because this post covers all of that!
Master the art of baking GF, DF & Vegan
Baking Free From 101
How to make a foolproof pavlova
The star ingredient for this recipe is Aquafaba, now I’ll reveal what this medieval sounding word is, but prepare for your mind to be blown.
Its essentially chickpea juice!
In order to obtain ‘Aquafaba’ you just need to drain a can of chickpeas, and pour the juice into a bowl. And just like traditional egg whites you want to whisk it on high speed until soft peaks. Then add caster sugar gradually, until it reaches stiff peaks. And just watch the magic happen.
I was completely bewildered when I was first trialing out the recipe and it worked exceptionally well! The juice bean to thicken and double in size and after the addition of the caster sugar it looked identical to normal meringue!
And thats essentially the vegan meringue recipe. Which is perfect for any s’mores desserts like this vegan s’mores cheesecake.
As it doesn’t contain any raw ingredients that needs any prior heat to cook.
However, once cooked the texture changes to a soft below interior incased in a slightly crunchy/flaky crust exterior.
What does vegan pavlova taste like
Another thing you might be slightly concerned about, is eating chickpea flavoured pavlova. But I assure that is not the case at all. There is no flavour of chickpea, nor any reminisce of any odd chickpea taste.
It really is magical and it was discovered by a man named Wohlt
Just like traditional pavlova, the exterior is crisp with a soft, pillowy interior. However, unlike traditional pavlova, this vegan pavlova is just slightly more sticky, but not in a nasty, inedible way.
That’s just one of its texture profiles that makes it unique. Which pairs beautifully with soft vegan whipped cream and berries. Meeting all the textural requirements.
This will probably be the fastest and simplest vegan desserts you’ll ever make.
It’s a one bowl recipe and takes approximately 15 minutes to put together, with a stand mixer.
I definitely would not recommend whisking aquafaba with a hand held whisk. I’m not sure if it’s actually possible. It can however, be made with a powerful hand held electric whisk. Although you won’t have that luxury of doing another task as it whisks, instead you’ll be forced to stand there whisking it for 10mins.
But of course whatever suits you, using a stand mixer is just my preference-specifically when coming to making meringue.
Master the art of baking GF, DF & Vegan
Baking Free From 101
Once the pavlova has been created transfer to a large cake tray on a grease proof paper. If you’re a perfectionist like me, you may want to trace a large circle on the back of the grease proof paper and dollop the meringue within the drawing parameters to create the perfect circle shape.
Please remember to bake it on 150 degrees (a relatively low heat) to prevent it browning and maintain its traditional white colour.
For this recipe I found an unsweetened whipped cream worked brilliantly in this pavlova, as it is perfectly sweetened by the vegan meringue itself.
And like traditional pavlova recipes, I find it works well to top it off with a mixture of fresh berries, which adds the perfect balance of sweetness and freshness.
If you find you can’t get a hold of any cream of tartar, Xanthan gum is excellent substitute! As it too will help add stability to the meringue, I have tried this substitute myself and it works brilliantly!
How to long to leave pavlova in oven to cool
For this vegan pavlova recipe I recommend leaving the door open once the pavlova has baked and the oven is off for 20-30 mins to prevent it from callousing.
Due to the fast change in temperature.
The Best Full Proof Vegan Pavlova
- Stand mixer
- Whisk attachment
- 1 can Chickpea juice
- 300 g Caster sugar
- 1 tsp Cream of tarter (read notes for sub)
- 60 ml Plant based double cream or coconut cream
- Fresh berries
- Preheat the oven to 150° and prepare a baking tray with grease proof paper.
- Whisk the chickpea juice on high speed for 10 minutes1 can Chickpea juice
- Add the cream of tarter and caster sugar gradually, then whisk on high speed for a further 5 minutes – should have stiff peaks, but slightly softer then traditional meringue300 g Caster sugar, 1 tsp Cream of tarter
- Spread meringue into 2 large circle shape onto a baking tray lined with grease proof paper – may need 2 trays. And bake for 1hr
- Once baked, let it cool (read notes for more) And prepare the decor. Do this by whipping your plant based double cream or coconut cream. (Refer to notes above)60 ml Plant based double cream
- Spread cream over the top of cooled pavlova and top with berries and fruit of your choice. EnjoyFresh berries
Another great idea is you can make small individual mini vegan pavlova instead of a large one.
More Perfect Vegan Dessert Recipes
I’d love to hear your thoughts on this foolproof vegan pavlova recipe.
Have you made any of your own substitutes or have any questions regarding how to make vegan pavlova or any thing you’d like the recipe for. Comment them below, and I will get back to you as soon as possible.
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