I trialed and tested this vegan pavlova recipe last summer, and it took a while to perfect, I won’t lie. It was worth it, though- creating a vegan pavlova was something I just had to do for myself, because up until the discovery of aquafaba it was one of the few things a vegan diet was just never going to see again.
Traditional pavlova is made with, of course, egg whites. You will be amazing (and pleasantly surprised) at how closely aquafaba mimics the role of egg whites- its a fascinating science experiment ah you really have to see to believe. there are a few key differences that you’ll ned to take note of, so in order to get your recipe to work- read on.
What IS aquafaba?
What IS aquafaba?Aquafaba is literally just the water that you have cooked beans in. It can come from nay bean, but for the sake of this recipe (and most tap call for aquafaba) we are specifically talking about chickpea water. You can use the water spend from cooking your won chickpeas, but here I am using that from a can- in particular, a can of unsalted chickpeas.
Aquafaba has opened up a myriad of cooking possibilities t vegans that didn’t previously exist- the pinnacle being, of course, pavlova. The proteins in the aquafaba/brine act very similarly to egg white (albeit not as strong as those form egg white), and can be used to create;
- meringues
- marsh-mellow
- mayonaise/aioli
- fluffy baked goods (like airy sponge)
- mousse
- dips
- macarons
- the best hummus ever- see THIS recipe
Its a kitchen miracle, but here is why I don’t use it often
Its a kitchen miracle, but here is why I don’t use it oftenI honestly love making this pavlova, not least of all because its so fun to eat; but because it is so amazing to experience! Seeing what you can create from spent water from a can of chickpeas is, in my opinion, something everyone has to do at least once. Aquafaba does amazing things for light and fluffy vegan sponge, and creates a mousse consistency that is unparalleled in the vegan dessert world- it really is such a cool kitchen ingredient, and I’m amazed at what it does.
Something to consider, though, is that it is not a health food. Everything in moderation, I say- but when I see aquafaba sneaking into ‘healthy recipes’ I’mleft with no choice but to speak up.
Aquafaba does amazing things, for sure, but traditionally it is a substance that is discarded (and many cultures go to extreme lengths to do so) and today we understand why.
- It contains various substances that are considered anti-nutrients (like phytates, saponins and lectins)
- It if largely considered a digestive irritant, and can contribute to digestive symptoms like gas, bloating and cramps.
- It is basically void of nutritional value
Further- most aquafaba comes from canned beans, adding further insult to the injury. Depending on the can, the bean brine (or infect the contents of any canned food) adds a concoction of chemicals into your meal that range from heavy metals to BPA (or other dangerous plastics).
Since this blog post is actually about how to enjoy this amazing vegan pavlova recipe and not about the potential side effects of aquafaba, I’d encourage you to this post or this post before using aquafaba in your next smoothie bowl!
Tips for creamy the perfect vegan pavlova
Tips for creamy the perfect vegan pavlovaThere is more to perfecting this dessert than simply following the vegan pavlova recipe below. Just like the traditional cake, many factors will alter the final result. Here are some handy tips for you to follow, to ensure you have a first-time baking success;
- Clean all your equipment very throughly. Afterwards, dry, and clean again with paper towel and vinegar. This step is very important to remove ALL greasy residue, asset/grease is the arch nemesis in this vegan payola recipe
- Don’t use any plastic equipment– plastic binds to grease, unlike glass, ceramic or stainless steel.
- Measure your aquafaba (using very clean equipment) and use a 1:2 ratio of aquafaba to sugar. I.e 1/2 cup aquafaba to 1 cup sugar.
- If necessary, reduce your aquafaba. It should be on the thicker side (a similar consistency/viscosity to egg white). Once reduced, chill in the fridge before starting your recipe.
- When straining aquafaba from the can, use a FINE mesh sieve to remove and small particles.
- YOU CANNOT overwhip aquafaba! Unlike egg white, you can whip aquafaba for hours and it won’t curdle. When you think it’s whipped enough, whip it mooooooorrrrrre!
- Aquafaba doesn’t cook well over 115 degrees C. Get an oven thermometer if necessary.
- If using electric beaters, beat on medium speed. Beating on high speeds adds too much air to the mix and will causing deep cracks while baking.
- Bake on baking paper NOT on grease proofed (or a greased tray).
- Use aquafaba from a can of unsalted chickpeas, and chill it the night before (which aids the whipping process).
- Smaller pavlova works better that 1 large one. In my experience, you need to add a LOT of sugar to make a large one (as the proteins in aquafaba are not strong enough to hold, unlike egg proteins), but it’s still possible. I’ve found 6 small ones (arranged in a wreath) work best, and you can still get the marshmallow centre.
What ingredients you’ll need for the vegan pavlova recipe
- Brine from a can of unsalted chickpeas
- Castor sugar
- Pure vanilla extract
- Cornstarch
- Apple cider vinegar
To make the coconut whipped cream, you’ll need;
- Full fat coconut cream
- Pure vanilla extract
- Pure maple syrup
You’ll also need fruit to finish- I used Calypso mango and passionfruit, but summer berries are a great choice too.
I hope you enjoy this recipe as much as I do, and happy baking!
Vegan pavlova recipe with mango and passionfruit
- Prep Time: Overnight
- Cook Time: 1.5-2 hours
- Total Time: 1.5-2 hours
- Yield: 2 wreaths 1x
- Category: Dessert, gluten free
- Method: Baking
- Cuisine: American
Description
A vegan pavlova using aquafaba instead of egg whites and toped with whipped coconut cream and summer fruits.
Ingredients
1 can organic, unsalted chickpeas
1 cup organic caster sugar
1 tsp pure vanilla extract
1 tsp apple cider vinegar
1 tbsp cornstarch
Coconut whipping cream
1 can full fat coconut cream
1 tsp vailla extract
1 tsp pure maple syrup
Instructions
1. The night before, place the canned chickpeas and coconut cream cream in the fridge.
2. The next day, preheat oven to 150 C (fan forced), and draw two large circles on baking
paper (recommended 20-22cm in diameter). Place on two, large baking trays (pencil side down) and set aside.
Drain chickpea water (the aquafaba) through a fine sieve into a large mixing bowl*. Using
electric beaters, beat aquafaba on low until foamy, about 3-5 mins (less if using a stand mixer). Add apple cider vinegar and continue to
beat on medium until soft peaks form (at this point the beaters will leave ribbons through the mix).
3. Continuing to beat on medium, dump 1/3 of the sugar into the mix and beat until it
becomes very glossy. At this point, add 1 Tbsp of sugar at a time, raining it in. Beat for 30s
between each addition of more sugar.
4. Once all the sugar has been added, continue to beat until the mixture becomes very stiff and glossy**! You cannot overbeat aquafaba. You
want the mix VERY thick, and very glossy.
5. Once you’ve reached this point, sift in cornflour and vanilla extract. Gently fold
through. Dollop the pavlova mix around the prepared baking paper circles, creating two
wreaths. Turn oven down to 110C Bake for 1.5-2 hours***, then turn off the oven and let cool
completely for at least 2 hours
6. To serve, puree the flesh from 2 Calypso mangoes. Set aside. For the remaining two
mangoes, slice into thin strips. Place pavlovas on desired platters, top with whipped cream
and dollop with mango purée, passionfruit pulp and optional compote, slightly swirling them together. Finish with sliced mango and enjoy immediately.
Notes
*Read post on tips for choosing the right bowl, and correct cleaning technique.
** At the this point, you should easily be able to hold the bowl upside without the mixture changing shape).
*** If you are making small, individual pavlovas the cooking time will be between 1hr 15 mins and 1 1/2 hours. You could also pipe tiny meringues and bake for 45-60 mins. To test when ready, lightly tap on the surface; it will be hard, and at this point the meringue/pavlova should easily lift off the baking paper.
Keywords: Vegan, pavlova, dairy free, egg free, gluten free, baking
Vegan pavlova recipe with mango and passionfruit
- Prep Time: Overnight
- Cook Time: 1.5-2 hours
- Total Time: 1.5-2 hours
- Yield: 2 wreaths 1x
- Category: Dessert, gluten free
- Method: Baking
- Cuisine: American
Description
A vegan pavlova using aquafaba instead of egg whites and toped with whipped coconut cream and summer fruits.
Ingredients
1 can organic, unsalted chickpeas
1 cup organic caster sugar
1 tsp pure vanilla extract
1 tsp apple cider vinegar
1 tbsp cornstarch
Coconut whipping cream
1 can full fat coconut cream
1 tsp vailla extract
1 tsp pure maple syrup
Instructions
1. The night before, place the canned chickpeas and coconut cream cream in the fridge.
2. The next day, preheat oven to 150 C (fan forced), and draw two large circles on baking
paper (recommended 20-22cm in diameter). Place on two, large baking trays (pencil side down) and set aside.
Drain chickpea water (the aquafaba) through a fine sieve into a large mixing bowl*. Using
electric beaters, beat aquafaba on low until foamy, about 3-5 mins (less if using a stand mixer). Add apple cider vinegar and continue to
beat on medium until soft peaks form (at this point the beaters will leave ribbons through the mix).
3. Continuing to beat on medium, dump 1/3 of the sugar into the mix and beat until it
becomes very glossy. At this point, add 1 Tbsp of sugar at a time, raining it in. Beat for 30s
between each addition of more sugar.
4. Once all the sugar has been added, continue to beat until the mixture becomes very stiff and glossy**! You cannot overbeat aquafaba. You
want the mix VERY thick, and very glossy.
5. Once you’ve reached this point, sift in cornflour and vanilla extract. Gently fold
through. Dollop the pavlova mix around the prepared baking paper circles, creating two
wreaths. Turn oven down to 110C Bake for 1.5-2 hours***, then turn off the oven and let cool
completely for at least 2 hours
6. To serve, puree the flesh from 2 Calypso mangoes. Set aside. For the remaining two
mangoes, slice into thin strips. Place pavlovas on desired platters, top with whipped cream
and dollop with mango purée, passionfruit pulp and optional compote, slightly swirling them together. Finish with sliced mango and enjoy immediately.
Notes
*Read post on tips for choosing the right bowl, and correct cleaning technique.
** At the this point, you should easily be able to hold the bowl upside without the mixture changing shape).
*** If you are making small, individual pavlovas the cooking time will be between 1hr 15 mins and 1 1/2 hours. You could also pipe tiny meringues and bake for 45-60 mins. To test when ready, lightly tap on the surface; it will be hard, and at this point the meringue/pavlova should easily lift off the baking paper.
Keywords: Vegan, pavlova, dairy free, egg free, gluten free, baking
Vegan pavlova recipe with mango and passionfruit
- Prep Time: Overnight
- Cook Time: 1.5-2 hours
- Total Time: 1.5-2 hours
- Yield: 2 wreaths 1x
- Category: Dessert, gluten free
- Method: Baking
- Cuisine: American
Description
A vegan pavlova using aquafaba instead of egg whites and toped with whipped coconut cream and summer fruits.
Ingredients
1 can organic, unsalted chickpeas
1 cup organic caster sugar
1 tsp pure vanilla extract
1 tsp apple cider vinegar
1 tbsp cornstarch
Coconut whipping cream
1 can full fat coconut cream
1 tsp vailla extract
1 tsp pure maple syrup
Instructions
1. The night before, place the canned chickpeas and coconut cream cream in the fridge.
2. The next day, preheat oven to 150 C (fan forced), and draw two large circles on baking
paper (recommended 20-22cm in diameter). Place on two, large baking trays (pencil side down) and set aside.
Drain chickpea water (the aquafaba) through a fine sieve into a large mixing bowl*. Using
electric beaters, beat aquafaba on low until foamy, about 3-5 mins (less if using a stand mixer). Add apple cider vinegar and continue to
beat on medium until soft peaks form (at this point the beaters will leave ribbons through the mix).
3. Continuing to beat on medium, dump 1/3 of the sugar into the mix and beat until it
becomes very glossy. At this point, add 1 Tbsp of sugar at a time, raining it in. Beat for 30s
between each addition of more sugar.
4. Once all the sugar has been added, continue to beat until the mixture becomes very stiff and glossy**! You cannot overbeat aquafaba. You
want the mix VERY thick, and very glossy.
5. Once you’ve reached this point, sift in cornflour and vanilla extract. Gently fold
through. Dollop the pavlova mix around the prepared baking paper circles, creating two
wreaths. Turn oven down to 110C Bake for 1.5-2 hours***, then turn off the oven and let cool
completely for at least 2 hours
6. To serve, puree the flesh from 2 Calypso mangoes. Set aside. For the remaining two
mangoes, slice into thin strips. Place pavlovas on desired platters, top with whipped cream
and dollop with mango purée, passionfruit pulp and optional compote, slightly swirling them together. Finish with sliced mango and enjoy immediately.
Notes
*Read post on tips for choosing the right bowl, and correct cleaning technique.
** At the this point, you should easily be able to hold the bowl upside without the mixture changing shape).
*** If you are making small, individual pavlovas the cooking time will be between 1hr 15 mins and 1 1/2 hours. You could also pipe tiny meringues and bake for 45-60 mins. To test when ready, lightly tap on the surface; it will be hard, and at this point the meringue/pavlova should easily lift off the baking paper.
Keywords: Vegan, pavlova, dairy free, egg free, gluten free, baking
Vegan pavlova recipe with mango and passionfruit
- Prep Time: Overnight
- Cook Time: 1.5-2 hours
- Total Time: 1.5-2 hours
- Yield: 2 wreaths 1x
- Category: Dessert, gluten free
- Method: Baking
- Cuisine: American
Description
A vegan pavlova using aquafaba instead of egg whites and toped with whipped coconut cream and summer fruits.
Ingredients
1 can organic, unsalted chickpeas
1 cup organic caster sugar
1 tsp pure vanilla extract
1 tsp apple cider vinegar
1 tbsp cornstarch
Coconut whipping cream
1 can full fat coconut cream
1 tsp vailla extract
1 tsp pure maple syrup
Instructions
1. The night before, place the canned chickpeas and coconut cream cream in the fridge.
2. The next day, preheat oven to 150 C (fan forced), and draw two large circles on baking
paper (recommended 20-22cm in diameter). Place on two, large baking trays (pencil side down) and set aside.
Drain chickpea water (the aquafaba) through a fine sieve into a large mixing bowl*. Using
electric beaters, beat aquafaba on low until foamy, about 3-5 mins (less if using a stand mixer). Add apple cider vinegar and continue to
beat on medium until soft peaks form (at this point the beaters will leave ribbons through the mix).
3. Continuing to beat on medium, dump 1/3 of the sugar into the mix and beat until it
becomes very glossy. At this point, add 1 Tbsp of sugar at a time, raining it in. Beat for 30s
between each addition of more sugar.
4. Once all the sugar has been added, continue to beat until the mixture becomes very stiff and glossy**! You cannot overbeat aquafaba. You
want the mix VERY thick, and very glossy.
5. Once you’ve reached this point, sift in cornflour and vanilla extract. Gently fold
through. Dollop the pavlova mix around the prepared baking paper circles, creating two
wreaths. Turn oven down to 110C Bake for 1.5-2 hours***, then turn off the oven and let cool
completely for at least 2 hours
6. To serve, puree the flesh from 2 Calypso mangoes. Set aside. For the remaining two
mangoes, slice into thin strips. Place pavlovas on desired platters, top with whipped cream
and dollop with mango purée, passionfruit pulp and optional compote, slightly swirling them together. Finish with sliced mango and enjoy immediately.
Notes
*Read post on tips for choosing the right bowl, and correct cleaning technique.
** At the this point, you should easily be able to hold the bowl upside without the mixture changing shape).
*** If you are making small, individual pavlovas the cooking time will be between 1hr 15 mins and 1 1/2 hours. You could also pipe tiny meringues and bake for 45-60 mins. To test when ready, lightly tap on the surface; it will be hard, and at this point the meringue/pavlova should easily lift off the baking paper.
Keywords: Vegan, pavlova, dairy free, egg free, gluten free, baking
This pavlova looks utterly amazing and I am stunned you can make something this beautiful out of aquafaba. I have never cooked with it although I am very intrigued to see the transformation from chickpea brine to something like this. Also, bonus points for the fact that you can’t overwhip it. Thanks so much for sharing! Happy 2020!
Hi, I work for a small animal rights group in Sydney Australia and hoping you will be ok with us reprinting this delicous recipe in our bi-annual vegan magazine while of-course giving you full credit. Thanks and best wishes, Lynda
Hi Lynda,
For sure, that’s fine. You can email me at [email protected] if you need high res images.
X jade