Quick Dessert

Vegan pavlova

Name: Vegan pavlova recipe: how to make an egg-free pavlova
Cook time: 75 min
Total time: 75 min
Yield: 12
Ingredients: 400ml can coconut cream; 400g can chickpeas; 1 cup (220g) caster sugar; 1 tbs cornflour; 2 tbs maple syrup; 1 tsp vanilla extract; Pistachios, to serve; Coconut flakes, to serve; Edible flowers, to serve

5 ratings

1h 15m

Jump to recipe

by Phoebe Wood

Sep 09, 2019

Yes, we've cracked it: egg-free, vegan meringues. You'll need to start this recipe a day ahead.

What you need to know before you start

You’ll need to start this recipe the day before to allow the coconut cream to chill in the fridge and the meringue base to cool completely. On the day you’re planning to bake, you’ll also need to allow at least 2 hours for the chickpea liquid to become cold.

This recipe uses a stand mixer fitted with the whisk attachment and other simple baking equipment like baking trays and a spatula.

Why is this the best vegan pavlova recipe?

This recipe is completely vegan, meaning it's a suitable dessert for anyone avoiding or intolerant to eggs or dairy. Unlike a traditional pavlova, our version is void of eggs and cream. However, the results are still a crunchy, sweet meringue base finished with a rich and creamy topping and completed with coconut flakes, pistachios and edible flowers. We also prepare this vegan pavlova into individual cakes, so there’s no need to share yours!

What is vegan pavlova made of?

A vegan pavlova is made from the liquid found in a can of chickpeas, called aquafaba. It has a viscous-like texture and is the leftover product from cooking chickpeas. Once chilled, it can be mixed in a stand mixer to form a meringue-like consistency. Caster sugar and cornflour are also added (like in a regular pavlova recipe) to complete the base.

What can I put on my pavlova instead of cream?

Instead of thickened cream, coconut cream is used for the creamy topping. Be sure to take the step to chill the coconut cream in the fridge overnight before it's mixed, to ensure it can hold its shape. Maple syrup and vanilla are also added to the mixture, to sweeten the coconut cream.

What ingredients you’ll need

Coconut cream: Chilled coconut cream forms the thick, luscious creamy topping of the pavlova.

Chickpeas: Only the canned liquid is used for this recipe to create the meringue base. You’ll need to make sure the liquid is very cold before whisking, so chill it in the fridge for at least 2 hours before you start. Reserve the chickpeas for other recipes like a meat-free bolognese or a homemade hummus.

Caster sugar: The fine granules of caster sugar are added to the chickpea liquid to form the meringue, imparting sweetness.

Cornflour: Cornflour helps to stabilise the base of the pavlova, preventing it from cracking.

Maple syrup: Maple syrup is added to the coconut cream for sweetness.

Vanilla extract: Vanilla extract has a sweet, warm and slightly creamy flavour that enhances the aroma of the thickened coconut cream.

Pistachios: Pistachios add a salty, nutty crunch to the dessert.

Coconut flakes: Coconut flakes enhance the coconut aromas of the dessert while adding bite and texture.

Edible flowers: These flowers are completely safe to consume and add a beautiful finish to the pavlova.

How do I make an egg-free pavlova?

Making an egg-free vegan pavlova doesn’t have to be a complicated process. While multiple components require chilling and resting, the key is organisation.

Before you begin the recipe, chill the coconut cream in the fridge overnight and chill the chickpea liquid in the fridge for at least 2 hours. Once the chickpea liquid is cold, you can begin to prepare the meringue base by mixing the chickpea liquid, cornflour and caster sugar. After the meringues are baked, let them cool overnight, while the coconut cream chills. The next day, you can prepare the creamy topping by whisking the coconut cream, maple syrup and vanilla until stiff peaks form before decorating your meringues and serving.

How to store vegan pavlova

Store any uneaten pavlova in an airtight container in the fridge and consume within a couple of days. The meringue may lose its crisp texture.

How to serve vegan pavlova

Serve these beautiful little desserts on individual plates with dessert forks. Each pavlova should be topped with a generous dollop of the coconut cream mixture, a sprinkling of pistachios, coconut flakes and a few edible flowers for decoration. Enjoy as is or with a glass of prosecco or Champagne after a feast.

If you love our vegan pavlova recipe, try this

For more vegan-friendly dessert, look to these sweet treats:

400ml can coconut cream
400g can chickpeas
1 cup (220g) caster sugar
1 tbs cornflour
2 tbs maple syrup
1 tsp vanilla extract
Pistachios, to serve
Coconut flakes, to serve
Edible flowers, to serve

Method

1.

Place coconut cream in the fridge and chill overnight. Drain the chickpeas, reserving the canning liquid. Place the chickpeas in an airtight container and refrigerate for another use. Chill the canning liquid for 2 hours, or until cold.
2.

Preheat oven to 150°C/130°C fan-forced and line 2 baking trays with baking paper. When canning liquid is cold, transfer to a stand mixer fitted with the whisk attachment and whisk for 8 minutes, or until mixture turns to soft peaks. Add sugar, 1 tbs at a time, whisking constantly for 15 minutes or until sugar is completely dissolved.
3.

Whisk in the cornflour. Working with about ¼ cup mixture per meringue, shape 10cm rounds onto the baking trays to make 12 meringues. Place in the oven and immediately reduce oven to 100°C/80°C fan-forced. Bake for 1 hour 15 minutes, or until outside of meringue is firm and crisp. Turn off oven and leave meringues to dry out in the oven for at least 4 hours, or overnight.
4.

To make the topping, place chilled coconut cream in a clean stand mixer fitted with the whisk attachment. Whisk to stiff peaks, then turn mixer to low speed and whisk in the maple syrup and vanilla. Spread coconut cream mixture over meringues and scatter with pistachios, coconut flakes and edible flowers to serve.