If you’re on the hunt for a show-stopping dessert that’s both stunning and kind to animals, this Vegan Pavlova Recipe is your golden ticket. With its crisp, marshmallowy shell and soft, cloud-like interior, this pavlova brings all the drama and delight of the classic treat—without any eggs or dairy. Using aquafaba as the magic ingredient, this recipe is surprisingly simple yet endlessly impressive, perfect for celebrations or whenever you want to impress friends with a plant-powered masterpiece.
Ingredients You’ll Need
To make this Vegan Pavlova Recipe, you only need a handful of simple, pantry-worthy ingredients. Each one plays a vital role—whether it’s creating that signature meringue texture, adding sweetness, or bringing freshness with vibrant fruit.
- Aquafaba (350 ml): The secret vegan egg white substitute that whips into a fluffy meringue perfect for pavlova.
- Cream of tartar (¼ teaspoon): Helps stabilize the aquafaba for maximum volume and hold.
- Xanthan gum (½ teaspoon): Adds extra structure and prevents the meringue from weeping.
- Superfine sugar (200 g): Also known as caster sugar, it dissolves quickly to create a smooth, glossy pavlova.
- Vanilla extract (1 teaspoon): Brings a warm, fragrant note that elevates the sweetness.
- Cornstarch (1 tablespoon plus extra for dusting): The classic pavlova ingredient that gives the center its soft, marshmallowy texture.
- Vegan whipped cream (1 batch): Light and airy topping that balances the crisp meringue shell.
- Fresh strawberries (400 g) or other fruit: Bright, juicy fruit adds freshness and color.
- Strawberry coulis (½ batch, optional): A luscious drizzle that takes the pavlova to the next level of indulgence.
How to Make Vegan Pavlova Recipe
Step 1: Whip the Aquafaba Into Peaks
Start by pouring the aquafaba into a clean, dry mixing bowl. Use a hand mixer or stand mixer to whip it on high speed. Add the cream of tartar once the aquafaba begins to foam—this helps stabilize those soft peaks. Keep whipping until stiff, glossy peaks form, meaning the meringue stands tall and holds its shape when you lift the beaters.
Step 2: Add Sugar, Vanilla, Cornstarch, and Xanthan Gum
Gradually sift in the superfine sugar a tablespoon at a time, whipping well after each addition to dissolve the sugar completely. Then fold in the vanilla extract, cornstarch, and xanthan gum gently but thoroughly. These ingredients will help achieve the quintessential pavlova texture: crisp on the outside, marshmallow-soft on the inside.
Step 3: Shape and Bake the Pavlova
Preheat your oven to a low temperature, around 120°C (250°F). Line a baking tray with parchment paper and dust it lightly with cornstarch. Spoon the meringue onto the tray and shape it into a large circle with slightly raised edges to hold the toppings later. Bake for approximately 2.5 hours, then turn off the oven and allow the pavlova to cool inside the oven completely for best results—this prevents cracking and keeps it tender inside.
How to Serve Vegan Pavlova Recipe
Garnishes
The best part about a Vegan Pavlova Recipe is dressing it up with fresh, vibrant toppings. Generous dollops of vegan whipped cream create a luscious base for seasonal fruits like strawberries, blueberries, or kiwi. For an extra touch of elegance, drizzle some strawberry coulis on top to add tangy sweetness and beautiful visual contrast.
Side Dishes
This dessert pairs wonderfully with light, fruity accompaniments. Consider serving alongside a refreshing mint salad or a chilled glass of sparkling elderflower cordial to complement the pavlova’s airy sweetness. These additions highlight the dessert without overpowering its delicate texture and flavor.
Creative Ways to Present
Feeling adventurous? Try layering sliced fruits between layers of whipped cream for a pavlova parfait effect. Alternatively, pipe the meringue into individual nests for personalized servings. No matter how you choose to present it, your Vegan Pavlova Recipe will shine as the centerpiece of any table.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the pavlova base separately from the toppings in an airtight container at room temperature for up to 2 days. Once topped, it’s best enjoyed immediately as the meringue can soften from moisture.
Freezing
To freeze, wrap the baked pavlova base tightly in plastic wrap and foil, then place it in a freezer-safe container for up to 1 month. Thaw at room temperature before adding the whipped cream and fruit toppings for the freshest taste and texture.
Reheating
This pavlova doesn’t need reheating—its magic lies in its cool, crisp texture. Serve chilled or at room temperature to enjoy the full contrast between crunchy exterior and soft interior.
FAQs
What is aquafaba and why is it used in this Vegan Pavlova Recipe?
Aquafaba is the liquid from canned chickpeas or other legumes and acts as a vegan egg white substitute. It whips up into a light, airy foam making it perfect for vegan meringues like pavlova.
Can I use other fruits besides strawberries?
Absolutely! Berries like blueberries, raspberries, or even tropical fruits such as kiwi and mango work beautifully and add refreshing color and flavor.
Why do we add cream of tartar and xanthan gum?
Cream of tartar stabilizes the aquafaba foam, ensuring it holds stiff peaks. Xanthan gum adds extra structure, preventing the pavlova from weeping and improving texture.
Is cornstarch necessary in this pavlova?
Yes, cornstarch is crucial for creating the marshmallow-like soft center that contrasts with the crisp shell—essential to an authentic pavlova experience.
Can I prepare the pavlova base ahead of time?
Yes, the base can be baked and stored a day or two before serving—just wait to add the whipped cream and fruit until right before serving to keep it crisp and fresh.
Final Thoughts
Once you try this Vegan Pavlova Recipe, you’ll wonder how you ever enjoyed dessert without it. It’s a dazzling blend of texture and taste that’s surprisingly easy to make and perfect for sharing. Whether you’re celebrating a special occasion or just want to treat yourself, this pavlova will quickly become your new favorite vegan dessert to impress and delight.
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Vegan Pavlova Recipe
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Total Time: 180 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegan
Description
This Vegan Pavlova is a delicate and airy dessert made from aquafaba, the liquid from cooked chickpeas, which mimics egg whites perfectly. It features a crisp outer shell and a soft, marshmallow-like center, topped with vegan whipped cream and fresh strawberries. Ideal for vegan and egg-free diets, this pavlova offers a beautiful, light, and fruity treat that everyone can enjoy.
Ingredients
Meringue
- 350 ml aquafaba (liquid from cooked chickpeas, see notes)
- ¼ teaspoon cream of tartar
- ½ teaspoon xanthan gum
- 200 g superfine sugar (caster sugar)
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (cornflour), plus extra for dusting
Topping
- 1 batch vegan whipped cream
- 400 g fresh strawberries (or other berries or fruit)
- ½ batch strawberry coulis (optional)
Instructions
- Prepare the Aquafaba Meringue: Begin by pouring the aquafaba into a large mixing bowl. Add the cream of tartar and use an electric mixer to whip the aquafaba until soft peaks form, which should take about 10-15 minutes. This step is crucial as aquafaba acts like egg whites to create the meringue base.
- Incorporate Dry Ingredients: Gradually add the superfine sugar, a little at a time, while continuing to whip. Beat until the meringue becomes glossy and forms stiff peaks. Then sift in the xanthan gum and cornstarch, folding gently to combine without deflating the mixture. Finally, stir in the vanilla extract for flavor.
- Form and Bake the Pavlova: Preheat your oven to 120°C (250°F). Line a baking sheet with parchment paper and lightly dust with cornstarch. Spoon the meringue onto the paper and shape it into a flat disc with slightly raised edges to hold the toppings. Bake for approximately 150 minutes, then turn off the oven and allow the pavlova to cool completely inside to prevent cracks.
- Prepare Toppings: Once the pavlova is cool, top it generously with vegan whipped cream. Arrange the fresh strawberries or other chosen fruits on top. For an extra touch of flavor and moisture, drizzle with strawberry coulis if desired.
- Serve and Enjoy: Serve immediately to keep the pavlova crisp on the outside and soft on the inside. This dessert is perfect for sharing at gatherings or as a special treat for vegan and gluten-free diets.
Notes
- Aquafaba is the liquid from canned or cooked chickpeas; use unsalted and unflavored for best results.
- Ensure the aquafaba is whipped to stiff peaks for a stable meringue.
- You can substitute strawberries with blueberries, raspberries, or kiwi according to preference.
- Vegan whipped cream can be store-bought or homemade using coconut cream or aquafaba.
- Allow the pavlova to cool completely in the oven to maintain its structure and prevent cracking.
- This pavlova is best eaten on the day of preparation for optimal texture.
