Vegan Pavlova
With a soft marshmallow-y centre and topped with vegan whipped cream and berries, this vegan version of the classic dessert will impress your guests.
Key information
Preparation time: 20 minutes
Cooking time: 2 hours
Serves: 6
Recipe difficulty rating: Difficult
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
Ingredients
For the pavlova
80g reduced aqua faba
1/4 tsp cream of tartar
1tsp vanilla extract
1/8 tsp Xanthan gum (optional)
150g caster or superfine sugar
Vegan whipped cream of choice
Berries of your choice
For the reduced aqua faba
1 can of chickpeas
How to prepare a vegan pavlova
How to reduce the aqua faba
- Place the liquid for 1 regular sized can of chickpeas in a small pot over a medium-low heat.
- Pour it into a bowl to weigh it every so often and keep simmering it until it weighs 80g.
- After you've successfully reduced it, allow it to cool completely. When cold, it will start to congeal and look a bit like egg whites.
How to make the pavlova
- Preheat your oven to 130°C/265°F (110°C/240°F if using a fan or convection oven). Line a large tray with baking paper. It may be helpful to use a thermometer to check the temperature is correct.
- Measure out the caster sugar and set aside.
- Place the reduced aqua faba into a large, clean bowl along with the cream of tartar, vanilla and xanthan gum (if using). Use an electric whisk or stand mixer to mix until it becomes thick, pale and frothy.
- Keep the mixer on and slowly start adding in the sugar, around 2tbsp at a time. Make sure the first 2tbsp of sugar are completely mixed in before adding the next 2.
- Keep whisking until the mixture forms stiff peaks. If you're using xanthan gum, it will whip a lot quicker so just whisk for as long as you can before it starts sticking to the mixer. When it is done, you should be able to hold the bowl upside down for a few seconds without the mixture moving around.
- Spoon or pipe the mixture onto your lined baking tray and bake for 2 hours.
- When it is done baking, turn off the oven completely and do not open the door. Keep it in there with the door closed for at least 4 hours before removing it. You can also leave it overnight. This will give it time to firm up and prevent excess cracks. If there are cracks, you can easily cover these with the cream.
- Whip up your cream of choice and spoon or pipe it onto the pavlova just before serving. Top with fresh fruit of your choice and enjoy!
Watch the video to see how to make the pavlova
This recipe was adapted with permission from the original recipe by Baked By Clo.
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