Bake Off Vegan Pavlova Recipe for a Perfect Dessert

The classic pavlova is a beloved dessert known for its crisp outer shell and soft, marshmallow-like interior topped with luscious cream and fresh fruits. But what if you could enjoy this decadent treat without eggs or dairy?

Enter the bake off vegan pavlova recipe — a delightful plant-based twist that captures the essence of the original while being completely cruelty-free. Whether you follow a vegan lifestyle or simply want to try something new and exciting, this recipe will impress your family and friends with its airy texture and sweet, tangy toppings.

Using aquafaba, the magical liquid from cooked chickpeas, we’ll whip up a fluffy meringue that bakes to perfection. The best part?

It’s just as visually stunning and delicious as its traditional counterpart. Ready to create a show-stopping dessert that’s both kind and delicious?

Let’s get baking!

Why You’ll Love This Recipe

This vegan pavlova recipe is a game changer for several reasons. First, it’s completely free from eggs and dairy, making it suitable for vegans and those with allergies.

The use of aquafaba delivers a light, airy meringue that rivals the traditional version in both texture and taste.

Second, it’s simple to prepare with everyday ingredients, so you don’t need any specialty items. Plus, it’s versatile — you can top it with any seasonal fruits or your favorite vegan whipped cream.

Lastly, it’s a stunning dessert that’s perfect for celebrations, potlucks, or simply to treat yourself.

Ingredients

• 120 ml aquafaba (liquid from a can of chickpeas)
• 150 g caster sugar
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1 tbsp cornflour (cornstarch)
• Pinch of salt
• 200 ml coconut cream (chilled, for topping)
• 2 tbsp powdered sugar (for whipped cream)
• Fresh fruits (kiwi, strawberries, passionfruit, or berries)

Equipment

• Electric hand mixer or stand mixer
• Mixing bowl
• Baking tray
• Baking parchment paper
• Spoon or spatula
• Wire rack
• Chilling bowl (for whipping coconut cream)

Instructions

1. Preheat your oven to 150°C (300°F) and line a baking tray with parchment paper.
2. Prepare the aquafaba: Drain the liquid from a can of chickpeas and measure 120 ml. Pour it into the mixing bowl.
3. Whip the aquafaba: Using an electric mixer, beat the aquafaba on high speed until it forms soft peaks. This can take 5-8 minutes.
4. Add the sugar gradually: Slowly add the caster sugar, one tablespoon at a time, while continuing to beat. Keep whipping until stiff, glossy peaks form and the sugar is fully dissolved.
5. Incorporate the vinegar, vanilla, cornflour, and salt: Gently fold these into the meringue mixture with a spatula to maintain the airy texture.
6. Shape the pavlova: Spoon the meringue onto the parchment paper in a circular shape, about 20 cm (8 inches) wide. Use the back of a spoon to create a slight well in the center for the toppings.
7. Bake the meringue: Place the tray in the oven and bake for 60 minutes. After baking, turn off the oven and leave the pavlova inside for another 30 minutes to cool and dry out.
8. Prepare the coconut whipped cream: Chill a bowl and the coconut cream for at least 2 hours. Scoop the thick cream into the bowl, add powdered sugar, and whip until fluffy and smooth.
9. Assemble the pavlova: Carefully transfer the cooled pavlova to a serving plate. Spread the whipped coconut cream over the top and decorate with fresh fruits of your choice.

Tips & Variations

“For the best aquafaba meringue, make sure no oil or grease touches your mixing bowl or whisk, as this can prevent the aquafaba from whipping properly.”

You can experiment with different toppings like toasted nuts, vegan chocolate shavings, or passionfruit pulp for a tropical flair. If you prefer a less sweet version, reduce the sugar slightly or swap with coconut sugar for a caramel note.

To save time, you can prepare the meringue base a day ahead and store it in an airtight container at room temperature. Just add the cream and fruits right before serving to keep everything fresh.

Nutrition Facts

Serving Suggestions

This vegan pavlova is perfect for summer gatherings, afternoon teas, or as a stunning finale to any dinner party. Serve chilled with a selection of fresh berries or tropical fruits to enhance the natural sweetness and add vibrant color.

Pair it with a light, fruity dessert wine or a refreshing herbal tea for a complete sensory experience. For a fun twist, try layering the pavlova with vegan lemon curd or berry compote between layers for extra zing.

If you love plant-based desserts, don’t miss our Kodiak Banana Muffins Recipe or the light and refreshing Half Runner Beans Recipe for wholesome meal ideas.

Conclusion

Creating a vegan pavlova is a rewarding way to enjoy a classic dessert without compromising your dietary choices. This recipe proves that plant-based ingredients can deliver the same light, airy textures and delightful flavors as traditional meringue.

With simple ingredients like aquafaba and coconut cream, you can whip up a beautiful pavlova that’s sure to impress.

Whether you’re celebrating a special occasion or just craving a sweet treat, this bake off vegan pavlova is a fantastic choice. Don’t hesitate to customize it with your favorite fruits and toppings to make it uniquely yours.

For more vegan baking inspiration, try our Kikkoman Stir Fry Sauce Recipe or explore other plant-based delights that bring flavor and joy to your kitchen.

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