Best Raspberry Vegan Pavlova With Aquafaba

The best Vegan Pavlova recipe is made with aquafaba and topped with non-dairy whipped cream, fresh raspberries and crunchy pistachios. This is an eggless, gluten-free, dairy-free pavlova that tastes just like a traditional pavlova, with a light and fluffy marshmallow-like inside and an ultra crispy crust on the outside. A low-calorie forkful of heaven awaits you at only 196 calories per slice!

A pavlova without eggs? There’s a first time for everything! Although making a vegan pavlova may look intimidating, I assure you, it’s really easy. Today I’m going to show you how to make an aquafaba pavlova the easy way, with step-by-step instructions and pictures. Whether you’re vegan, vegetarian, or just want a healthier way to eat, this vegan dessert recipe can be enjoyed by all.

TIP: if you love decadent vegan dessert recipes, try my Lemon Raw Vegan Cheesecake or my Best Ever Vegan Carrot Cake.

🧂 Ingredients for Vegan Pavlova (With Substitutions)

• Aquafaba – the magic ingredient in vegan meringue comes from “aquafaba,” the liquid inside a can of chickpeas (garbanzo beans). But it must first be reduced, which means you’ll simmer it until some of the water in the liquid evaporates. Complete instructions are detailed below. For this recipe, there is no substitution for aquafaba.
• Cream of tartar – this acidic ingredient helps thicken the meringue so the formation of stiff peaks is possible. It also helps thicken vegan frosting, as you can see in this recipe for Vegan Pumpkin Cupcakes.
• Xanthan gum – another thickening agent that helps stabilize the meringue.
• Corn flour – a whole grain flour that helps create the spongy, marshmallow-like inside of a vegan pavlova. You may substitute with any other whole grain flour.
• Vegan baking sugar – a super-fine sugar often used in baking and when making meringue. Also referred to as caster sugar, however, not all are vegan. Organic granulated sugar is fine as a substitute using a 1:1 ratio (one cup granulated sugar for 1 cup caster sugar).
• Vanilla extract – there’s nothing like pure vanilla extract to add a rich, buttery, sweet flavor to all your favorite recipes, like these warm Pumpkin Pie Overnight Oats or this Vegan Carrot Cake. Not a fan of vanilla? Substitute with other flavors, such as orange, almond or rum.
• Raspberries – fresh are best as frozen thaw into a mushy mess. You may substitute with other fresh berries, such as blueberries or strawberries.
• Pistachios – adds a crunchy, savory contrast to the sweetness of the meringue and raspberries. Don’t like pistachios? No problem, substitute with any nut you choose.
• Dairy-free whipped cream – heavy coconut cream or coconut milk that’s chilled overnight is perfect for making vegan whipped cream for many recipes, like this Sweet Potato Oatmeal or these Whole Wheat Pumpkin Pancakes. Instructions how to make it are below. You can also use non-dairy Ready-Whip found in many local grocery stores.

Exact measurements can be found in the recipe card below.

♨️ Reducing Aquafaba For A Vegan Pavlova

To begin, you must first reduce the aquafaba. This removes excess water and allows the vegan meringue to reach stiff peaks quicker.

Using a strainer, drain the liquid from 2 cans of chickpeas over a small saucepan saving the chickpeas for another recipe (like my Roasted Beet Hummus Recipe or my Pumpkin Butter Chickpeas). This should yield around 220 grams grams of liquid, give or take. Bring to a boil then reduce heat to low immediately allowing it to gently simmer. Your goal is to reduce the aquafaba to 120 grams.

TIP: You’ll want to keep a gram scale nearby so you can check the weight every few seconds until you reach the desired weight. NOTE: this doesn’t take long so be vigilant with weighing.

Once the aquafaba is reduced, cover and place in the refrigerator, pot and all, to cool completely.

🍰 How to Make a Vegan Pavlova Without Eggs

1. Line a baking tray with parchment or baking paper. Preheat oven to 230F/100C. Measure and set aside 1 cup of baking sugar. Add reduced, cooled aquafaba to an ultra-clean, stand mixer bowl (I use this one by Kitchen Aid). Alternatively, you can use a large glass bowl and a hand mixer.

2. Whisk the aquafaba until the liquid becomes foamy.

3. Add cream of tartar, xanthan gum, corn flour and vanilla.

4. Whisk again on medium-high speed until mixture becomes thick and creamy, forming soft peaks.

5. Turn mixer to high speed and begin adding sugar, 1 tablespoon at a time in 30 second intervals. Please note, the sugar should be completely dissolved before adding another tablespoon (test this by dipping your finger into meringue and rubbing two fingers together. If it feels grainy, keep mixing). After all sugar has been added, continue to beat until the vegan meringue reaches stiff peaks.

NOTE: The time in minutes for beating will vary. It’s done when you lift the beater from the mixer and the meringue is glossy, remains stiff and doesn’t move. DO NOT OVERMIX.

6. Spoon meringue onto a parchment-lined baking sheet one blob layer at a time. Take a clean spatula and form a round disc, approximately 7-8 inches/17-20 centimeters in diameter. Use the back of a clean spoon or table knife to make some cool designs on the sides and top of the meringue.

7. Cook for 2 hours. When vegan pavlova is finished baking, turn off oven leaving it inside for at least 3 hours to cool completely. DO NOT OPEN OVEN DOOR. Once cool, remove from oven. Using a stainless steel spatula/turner, slide under pavlova and gently loosen it from the parchment paper. Lift parchment paper with pavlova on it and gently slide vegan pav onto a cake plate. You may use the steel spatula underneath the pavlova to help it gently along.

TIP: Don’t worry if it has some cracks; this is normal and if you want, you can cover some or all with non-dairy whipped cream.

8. Wait to add toppings until right before serving. When ready, top with a thick layer of vegan whipped cream, raspberries and pistachios. For an added treat, add a sprig of fresh mint. Cut slices like you would a cake using a sharp knife. Serve immediately with a cup of coffee, Vegan Pumpkin Spice Latte, or a classic Vodka Mule. Enjoy!!

🥥 How To Make Coconut Whipped Cream

To make coconut whipped cream, chill a can of coconut milk or heavy cream overnight in the refrigerator. To a bowl, scoop out the white fatty part of the coconut milk/cream, leaving the liquid to add to your coffee or Vegan Granola. Add 3 tablespoons maple syrup or vegan powdered sugar, 1 teaspoon vanilla extract and ¼ teaspoon cream of tartar. Mix with a hand mixer or a whisk until just combined. Chill in fridge for 30 minutes before adding it to the vegan pavlova.

👩🏻‍🍳 Expert Tips

• Do start with super-clean equipment – to get perfect meringue every time, wash your bowl, whisk or beaters and spatula with hot soapy water. Rinse and pat dry with a clean paper towel. You can finalize the cleaning process with wiping your equipment with white vinegar if you want to be extra meticulous like I am.

• Do store toppings and meringue separately – if you’re not going to use right away, store toppings separately in an air tight container in the refrigerator and the baked pavlova without toppings in an airtight container on your countertop, not the fridge as this can make it soggy.

• Don’t start adding sugar until the meringue starts forming soft peaks – wait until the meringue is thick and creamy with soft peaks (as in the pictorial below) to begin adding sugar.

• Do add sugar 1 tablespoon at a time in 30 second increments – this ensures the sugar is adequately dissolved between spoonfuls.

• Don’t add toppings until just before serving – if you’re not going to serve the vegan pavlova right away, wait to add whipped cream and other toppings until just before serving. This prevents sogginess and possible collapse.

🍽 Serving Suggestions & Variations

• Use different fruits and/or nuts – instead of raspberries and pistachios, try other fresh berries, such as strawberries or blueberries and/or shaved almonds or macadamia nuts.
• Add some chocolate curls – for an added treat, use a potato peeler to shave off chocolate curls from the long end of a vegan chocolate bar.

💭 Frequently Asked Questions

🌡️ Storage

A vegan pavlova is best eaten immediately after adding the toppings. If you must store leftovers, I have done so in the refrigerator loosely covered with parchment paper for 3 days without much change in texture; however the moisture from the refrigerator may make it soggy.

What’s more, because vegan whipped cream becomes unstable at room temperature, storing this aquafaba pavlova after the toppings are added in an airtight container on the countertop causes the whipped cream to run and the pavlova to become soggy. For best results, eat right away.

🎂 More Vegan Dessert Recipes

Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!

📖 Recipe

Vegan Pavlova Recipe

The best Vegan Pavlova recipe is made with aquafaba and topped with vegan whipped cream, fresh raspberries and crunchy pistachios. This is an eggless pavlova that tastes just like a traditional pavlova, with a light and fluffy marshmallow-like inside and an ultra crispy crust on the outside. A forkful of heaven awaits you at only 196 calories per slice!

5 from 68 votes

Print Pin Rate

Course: Dessert

Cuisine: All

Diet: Low Calorie, Low Fat, Vegan, Vegetarian

Prep Time: 20 minutes

Cook Time: 2 hours

Cooling Time: 3 hours

Total Time: 5 hours 20 minutes

Servings: 6 slices

Calories: 196kcal

Author: Deborah

Equipment

• ▢
  Stand mixer
• ▢
  Hand mixer optional in place of stand mixer
• ▢
  mixing bowl
• ▢
  spatula
• ▢
  Baking tray
• ▢
  parchment paper

Ingredients

• ▢ 120 grams reduced aquafaba
• ▢ 1 cup sugar caster sugar, baking sugar, fine sugar
• ▢ 1 tsp vanilla extract
• ▢ 1 tablespoon corn flour
• ▢ 1 teaspoon xanthan gum
• ▢ ½ teaspoon cream of tartar

Toppings

• ▢ ½ cup raspberries
• ▢ ¼ cup pistachios
• ▢ 2 cups vegan whipped cream

US Customary – Metric

Instructions

• Line a baking tray with parchment or baking paper. Preheat oven to 230F/100C. Measure and set aside ¾ cup of baking sugar. Add reduced, cooled aquafaba to an ultra-clean, stand mixer bowl (instructions in the recipe post). Alternatively, you can use a large glass bowl and a hand mixer.
• Whisk the aquafaba until the liquid becomes foamy.
• Add cream of tartar, xanthan gum, corn flour and vanilla.
• Whisk again on medium-high speed until mixture becomes thick and creamy, forming soft peaks.
• Turn mixer to high speed and begin adding sugar, 1 tablespoon at a time in 30 second intervals. Please note, the sugar should be completely dissolved before adding another tablespoon (test this by dipping your finger into meringue and rubbing two fingers together. If it feels grainy, keep mixing). After all sugar has been added, continue to beat until the vegan meringue reaches stiff peaks. The time in minutes for beating will vary. It's done when you lift the beater from the mixer and the meringue is glossy, remains stiff and doesn't move. DO NOT OVERMIX.
• Spoon meringue onto a parchment-lined baking sheet one blob layer at a time. Take a clean spatula and form a round disc, approximately 7-8 inches/17-20 centimeters in diameter. Use the back of a clean spoon or table knife to make some cool designs on the sides and top of the meringue.
• Cook for 2 hours. When vegan pavlova is finished baking, turn off oven leaving it inside for at least 3 hours to cool completely. DO NOT OPEN OVEN DOOR. Once cool, remove from oven. Using a stainless steel spatula/turner, slide under pavlova and gently loosen it from the parchment paper. Lift parchment paper with pavlova on it and gently slide vegan pav onto a cake plate. You may use the steel spatula underneath the pavlova to help it gently along.

Notes

• It’s normal for a pavlova to come out of the oven with some cracks. I thick this adds to their beauty, however, if you prefer, simply cover as many as you can with vegan whipped cream. 
• Do start with super-clean equipment – to get perfect meringue every time, wash your bowl, whisk or beaters and spatula with hot soapy water. Rinse and pat dry with a clean paper towel. You can finalize the cleaning process with wiping your equipment with white vinegar if you want to be extra meticulous like I am.
• Do store toppings and meringue separately – if you’re not going to use right
• away, store toppings separately in an air tight container in the refrigerator and the baked pavlova without toppings in an airtight container on your countertop, not the fridge as this can make it soggy.
• Don’t start adding sugar until the meringue starts forming soft peaks – wait until the meringue is thick and creamy with soft peaks (as in the pictorial below) to begin adding sugar.
• Do add sugar 1 tablespoon at a time in 30 second increments – this ensures the sugar is adequately dissolved between spoonful’s.
• Don’t add toppings until just before serving – if you’re not going to serve the vegan pavlova right away, wait to add whipped cream and other toppings until just before serving. This prevents sogginess and possible collapse.

Nutrition

Serving: 1slice | Calories: 196kcal | Carbohydrates: 39g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 27mg | Potassium: 118mg | Fiber: 1g | Sugar: 36g | Vitamin A: 25IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 2mg

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