Vegan Classic Pavlova
Indulge in the airy perfection of this **Vegan Classic Pavlova**, a plant-based twist on the iconic dessert that’s both elegant and surprisingly simple to make. Using aquafaba—the miraculous liquid from canned chickpeas—as the foundation, this recipe creates a crisp, golden meringue shell with a soft, marshmallow-like center, mirroring the texture of its traditional counterpart. Flavored with vanilla and subtly balanced with apple cider vinegar, the meringue is topped with luscious whipped coconut cream and a vibrant medley of fresh mixed berries for a dreamy combination of sweetness and tartness. Perfect for dinner parties or special occasions, this vegan dessert is completely dairy-free, egg-free, and irresistibly delicious. Whether you're catering to dietary preferences or simply exploring new flavors, this mouthwatering pavlova will win over vegans and non-vegans alike!
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Recipe Information
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
Instructions
Preheat the oven to 120°C (250°F) and line a baking sheet with parchment paper.
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.
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.
Gently fold in the vanilla extract, apple cider vinegar, and cornstarch with a spatula, being careful not to deflate the mixture.
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.
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.
Once the pavlova is completely cool, whip the coconut cream with the powdered sugar until thick and fluffy. This will be your pavlova topping.
Transfer the cooled pavlova to a serving plate. Dollop the coconut cream onto the indent in the pavlova base, spreading it evenly.
Top with fresh mixed berries, arranging them attractively. Serve immediately or refrigerate for up to 2 hours before serving.
Nutrition Facts
Calories |
2458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 308 mg | 13% | |
| Total Carbohydrate | 474.3 g | 172% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 446.2 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 782 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
