| | |

The Best FoolProof Vegan Pavlova

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.

Vegan Pavlova

Looking For

  • Pavlova without cornflour
  • An easy pavlova recipe
  • Gluten free vegan pavlova
  • Vegan meringue pavlova
  • Egg-free pavlova
  • Vegan meringue
  • Best pavlova recipe in the world
  • Vegan pavlova with cream of tartar
  • Easy vegan pavlova 
  • Vegan pavlova with aquafaba
  • Foolproof meringue pavlova
  • Best Foolproof pavlova recipe
  • Foolproof vegan pavlova

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.

Vegan Pavlova

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

The texture

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.

Vegan Pavlova

The Method

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


Tips

Add the cream of tartar and caster sugar gradually once the aquafaba has reached stiff peaks-this gives the meringue stability.

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.

Pavlova toppings

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.

Vegan Pavlova

Substitutes

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.

Print Pin
5 from 3 votes

The Best Full Proof Vegan Pavlova

Have you been struggling searching the net for the perfect full proof vegan pavlova? Don't worry I've been there too. So I created it myself. You won't go wrong with this recipe.
Course Dessert
Cuisine Vegan
Keyword dairy free, gluten free
Prep Time 15 minutes
Cook Time 1 hour
Servings 8

Equipment

  • Stand mixer
  • Whisk attachment
  • Bowl

Ingredients

  • 1 can Chickpea juice
  • 300 g Caster sugar
  • 1 tsp Cream of tarter (read notes for sub)

Decor

  • 60 ml Plant based double cream or coconut cream
  • Fresh berries

Instructions

  • Preheat the oven to 150° and prepare a baking tray with grease proof paper.
  • Whisk the chickpea juice on high speed for 10 minutes
    1 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 meringue
    300 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. Enjoy
    Fresh berries

Notes

Don’t have any cream of tarter?
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!
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 collapsing. Due to the fast change in temperature.
Using this recipe you can also create mini pavlovas, you may just need to divide the ratio of ingredients by 2 depending on how much you wanted to make 🙂
https://www.pinterest.co.uk/pin/652740539751396805/

Other alternatives

Another great idea is you can make small individual mini vegan pavlova instead of a large one.

Like these:

mini vegan pavlovas

More Perfect Vegan Dessert Recipes

The Easiest 5 min Vegan Chocolate Pudding

The Ultimate Vegan Chocolate Tart

Simple No Bake Vegan Lemon and Blueberry Layered Tart

The BEST Vegan Lemon & Raspberry Layered Tart (NO GLUTEN!)

Your Thoughts

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.

*This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

© Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe

Similar Posts

5 Comments

  1. 5 stars
    I’ve never had pavlova, but this looks absolutely divine. I am a sucker for any desserts with fresh berries, coconut whipped cream and that are easy to make! I can’t wait to make this!

Leave a Reply

Your email address will not be published.

Recipe Rating