Why You’ll Love This Recipe
This vegan pavlova delivers the same classic flavor and texture as the traditional version without using any eggs. With a beautifully crisp exterior and a soft, gooey inside, it’s a showstopping centerpiece for Christmas or any celebration. It’s surprisingly straightforward with simple ingredients and clear instructions.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Aquafaba (liquid from canned chickpeas)
- Caster sugar
- Cream of tartar
- Xanthan gum
- Vanilla extract
- Vegan whipped cream
- Fresh berries (such as raspberries, blackberries, and cranberries)
directions
- Reduce aquafaba by simmering until its volume halves, then cool completely.
- Preheat oven to 130°C (110°C fan) / 265°F and line a baking tray with parchment paper.
- In a clean, dry bowl, whisk the cooled aquafaba with cream of tartar, xanthan gum, and vanilla extract until thick and frothy.
- Gradually add caster sugar, 2 tablespoons at a time, whisking until stiff peaks form.
- Spoon half of the meringue into a circle on the tray and gently shape it upwards.
- Pipe the remaining meringue around the edges for a decorative finish.
- Bake for 2 hours, then turn off the oven and leave the pavlova inside to cool completely without opening the door.
- Once cooled, top with vegan whipped cream and fresh berries.
Servings and timing
This pavlova serves 8 to 10 people. Preparation takes about 30 minutes, baking time is 2 hours, and cooling time inside the oven adds another 2–3 hours.
Variations
- Swap berries for tropical fruits like passionfruit or mango.
- Use flavored extracts like almond or lemon in place of vanilla.
- Top with crushed pistachios or toasted coconut for extra texture.
- Layer with vegan lemon curd under the whipped cream for a tart contrast.
- Shape the pavlova into mini individual nests for single servings.
storage/reheating
Store leftover pavlova in an airtight container at room temperature for up to 2 days. Assemble with toppings only before serving to prevent the meringue from softening. Do not refrigerate assembled pavlova, as moisture will cause it to collapse.
FAQs
Can I make vegan pavlova ahead of time?
Yes, you can bake the pavlova a day ahead and store it in an airtight container, adding toppings just before serving.
What is aquafaba?
Aquafaba is the liquid from canned chickpeas, which acts as an egg white substitute when whipped.
Does the pavlova taste like chickpeas?
No, once baked and topped, you won’t taste any chickpea flavor.
Why do I need to reduce the aquafaba?
Reducing concentrates the proteins, making it whip faster and hold its shape better.
Can I skip the xanthan gum?
It’s recommended for structure but you can still make the pavlova without it; it just might be slightly less firm.
What if I don’t have a piping bag?
You can spoon and shape the meringue by hand without piping for a rustic look.
Can I use other sweeteners instead of caster sugar?
Caster sugar works best for dissolving smoothly; alternatives may not produce the same texture.
What fruits go best with pavlova?
Berries, passionfruit, kiwi, and mango are popular choices for topping.
How do I know when the pavlova is done baking?
It should feel dry to the touch and easily lift off the parchment once cooled.
Can I freeze pavlova?
Freezing is not recommended as it will lose its crisp texture once thawed.
Conclusion
This Best Ever Vegan Pavlova proves that you don’t need eggs to create a truly stunning, delicious dessert. With a crisp shell and soft, marshmallowy center, it’s a festive treat that’s as impressive to look at as it is delightful to eat. Give this recipe a try for your next celebration and wow everyone at the table!
Print
Best Ever Vegan Pavlova
- Total Time: 4½–5½ hours
- Yield: 8-10 servings
- Diet: Vegan
Description
This Best Ever Vegan Pavlova delivers a crisp, airy shell and a soft, marshmallowy center—all without eggs. Made with aquafaba, this stunning, plant-based dessert is perfect for festive occasions and guaranteed to impress vegans and non-vegans alike.
Ingredients
Aquafaba (liquid from canned chickpeas)
Caster sugar
Cream of tartar
Xanthan gum
Vanilla extract
Vegan whipped cream
Fresh berries (such as raspberries, blackberries, and cranberries)
Instructions
-
Simmer aquafaba until reduced by half, then cool completely.
-
Preheat oven to 130°C (110°C fan) / 265°F and line a baking tray with parchment paper.
-
In a clean, dry bowl, whisk cooled aquafaba with cream of tartar, xanthan gum, and vanilla until thick and frothy.
-
Gradually add caster sugar, 2 tablespoons at a time, whisking until stiff peaks form.
-
Spoon half the meringue into a circle on the tray and shape upwards.
-
Pipe or spoon remaining meringue around the edges decoratively.
-
Bake for 2 hours, then turn off the oven and cool completely inside without opening the door.
-
Once cooled, top with vegan whipped cream and fresh berries before serving.
Notes
Reducing aquafaba is key for strong, stable peaks.
Xanthan gum adds extra structure but can be omitted if necessary.
Do not assemble with toppings until ready to serve to maintain crispness.
Berries, passionfruit, kiwi, and mango are perfect topping choices.
For a rustic look, simply spoon and shape the meringue by hand.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: British, Australian
