Recipe for Vegan Pavlova: Easy, Fluffy, and Delicious Dessert

There’s something magical about a pavlova—its crisp, delicate shell, marshmallowy interior, and a crown of billowy cream and juicy fruit. Traditionally, pavlova relies on egg whites for its signature texture, but did you know you can make a vegan version that’s just as spectacular?

If you’re craving a show-stopping dessert that’s both plant-based and allergen-friendly, this vegan pavlova recipe is for you.

Using aquafaba (the liquid from canned chickpeas) as a remarkable egg white substitute, you’ll whip up a meringue that’s airy and light, with a beautiful crunch and soft center. Paired with luscious coconut whip and seasonal fruit, this dessert is a guaranteed crowd-pleaser—whether you’re vegan, dairy-free, or simply curious about creative plant-based baking.

Let’s dive into the secrets of making a perfect vegan pavlova at home!

Why You’ll Love This Recipe

• Dramatic Presentation: Vegan pavlova is a true centerpiece dessert, perfect for celebrations and gatherings.
• Allergy-Friendly: Free from eggs and dairy, it’s ideal for those with food sensitivities or preferences.
• Light and Refreshing: The combination of crisp meringue, silky coconut cream, and fresh fruit is utterly irresistible.
• Surprisingly Simple: With a few key ingredients and straightforward steps, you can achieve bakery-quality results at home.
• Customizable: Top with your favorite fruits, a drizzle of vegan chocolate, or toasted nuts for endless variations.
• Impresses Non-Vegans: Even traditionalists will be wowed by how closely this vegan version mimics the original.

Ingredients

Equipment

• Stand mixer or electric hand mixer
• Large mixing bowl
• Baking sheet
• Parchment paper
• Spatula
• Measuring cups and spoons
• Fine sieve (for sugar, optional)
• Cooling rack
• Sharp knife (for slicing fruit)

Instructions

1. Preheat Your Oven:

   Set your oven to 250°F (120°C). Line a baking sheet with parchment paper and, if you like, trace a 7-8 inch (18-20 cm) circle as a guide for the pavlova base.

   Flip the parchment so the pencil mark is underneath.

2. Whip the Aquafaba:

   Pour the aquafaba into a clean, grease-free mixing bowl. Add the cream of tartar.

   Using a stand or electric hand mixer, whip on medium-high until soft peaks form and the volume has tripled. This usually takes 7-10 minutes.

3. Add Sugar Gradually:

   With the mixer running, add the superfine sugar one tablespoon at a time, waiting a few seconds between each addition. This step should take at least 5 minutes.

   Continue whipping until glossy, stiff peaks form (the meringue should stand up when you lift the beaters).

   Patience is key: slow sugar addition creates the best structure and prevents a grainy meringue.

4. Incorporate Remaining Ingredients:

   Sprinkle in the cornstarch, pour in the vinegar, and add vanilla extract. Gently fold with a spatula until just combined.

   Do not overmix.

5. Shape the Pavlova:

   Spoon the meringue onto the parchment, inside the circle. Use the spatula to shape into a round with slightly higher edges, creating a shallow well for toppings.

6. Bake:

   Place in the oven and bake for 2 hours. Do not open the oven during this time.

   Once baked, turn off the oven and leave the pavlova inside (door closed) for at least 1 hour, or until completely cool. This helps avoid cracking.

   For best results, bake pavlova on a dry day—humidity can make meringue sticky or chewy.

7. Prepare Coconut Whip:

   While the pavlova cools, scoop solid coconut cream from the can into a cold mixing bowl (avoid the liquid). Whip with powdered sugar and a splash of vanilla until fluffy peaks form.

   Keep chilled until ready to use.

8. Assemble:

   Transfer cooled pavlova to a serving plate. Top with coconut whipped cream and arrange fresh fruit on top.

   Serve immediately for best texture.

Tips & Variations

• Make Individual Pavlovas: Spoon smaller rounds of meringue (about 4-inch wide) for adorable single-serve desserts. Shorten bake time to 1 hour 15 minutes.
• Flavor the Meringue: Add a hint of rosewater or almond extract for a twist, or sift in a teaspoon of cocoa powder for a chocolate version.
• Top Creatively: Try roasted stone fruit, lemon curd (vegan), or even a drizzle of vegan bechamel sauce for a sophisticated touch.
• Use Other Whips: If you’re not a fan of coconut, try aquafaba-based whipped cream or vegan store-bought whips.
• Leftover Meringue: Pipe and bake smaller shapes for vegan meringue cookies!
• Humidity Warning: Meringue absorbs moisture easily. Make and serve pavlova on dry days, and avoid refrigerating the assembled dessert—this can make it weep or soften.

Nutrition Facts

Nutrition will vary by toppings and portion size.

Serving Suggestions

• Classic Fruit Topping: Pile on a mix of sliced kiwi, strawberries, blueberries, and passionfruit pulp for a traditional look.
• Decadent Drizzle: Add a swirl of vegan chocolate sauce or berry compote.
• Nutty Crunch: Scatter toasted sliced almonds, pistachios, or coconut flakes on top.
• Herbal Touch: Garnish with fresh mint or basil for a refreshing flavor contrast.
• Pair with Coffee or Tea: Vegan pavlova is perfect with an afternoon herbal tea or a cup of rich espresso.
• Make it a Party: Serve alongside other vegan desserts like Vegetarian Date Cake or Vegan Soft Serve for a stunning dessert spread.

Conclusion

Vegan pavlova is proof that plant-based baking can be every bit as elegant and delicious as the classics. By harnessing the power of aquafaba, you’ll craft a meringue that’s crisp, airy, and marshmallowy—ready to be dressed up with luscious coconut cream and vibrant fruit.

This recipe is a celebration of creativity in the kitchen, perfect for holidays, birthdays, or any time you want to treat yourself (and your loved ones) to something special.

Whether you’re exploring new vegan recipes or looking for a “wow” dessert that everyone can enjoy, this pavlova should top your list. Once you’ve mastered this showpiece, be sure to check out other creative plant-based treats, like our Vegan Bread Machine Recipe for Soft, Delicious Loaves or explore global flavors with Peruvian Vegetable Recipes for Flavorful Healthy Meals.

Happy baking—and enjoy every bite of this vegan masterpiece!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Pavlova”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “This vegan pavlova is crisp on the outside and marshmallowy inside, made using aquafaba. Perfect for a light, dairy-free dessert topped with fresh fruit.”, “prepTime”: “PT20M”, “cookTime”: “PT2H”, “totalTime”: “PT2H20M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“3/4 cup aquafaba (liquid from canned chickpeas)”, “1 cup granulated sugar”, “1 tsp vanilla extract”, “1/2 tsp cream of tartar”, “1 1/2 tsp cornstarch”, “1 tsp white vinegar”, “1 cup coconut cream, chilled”, “1 tbsp powdered sugar”, “2 cups fresh mixed berries”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 250\u00b0F (120\u00b0C) and line a baking sheet with parchment paper.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, beat aquafaba with cream of tartar until stiff peaks form.”}, {“@type”: “HowToStep”, “text”: “Gradually add sugar, 1 tablespoon at a time, beating until glossy.”}, {“@type”: “HowToStep”, “text”: “Beat in vanilla extract, vinegar, and cornstarch until well incorporated.”}, {“@type”: “HowToStep”, “text”: “Spoon the mixture onto the baking sheet, shaping into a round with a slight well in the center.”}, {“@type”: “HowToStep”, “text”: “Bake for 2 hours, then turn off the oven and let pavlova cool inside with the door closed.”}, {“@type”: “HowToStep”, “text”: “Whip chilled coconut cream with powdered sugar until fluffy.”}, {“@type”: “HowToStep”, “text”: “Top cooled pavlova with whipped coconut cream and fresh berries before serving.”}], “nutrition”: {“calories”: “210”, “proteinContent”: “2g”, “fatContent”: “6g”, “carbohydrateContent”: “38g”}}