Easy Vegan Pavlova Recipe
This easy 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!
Servings: 6 slices
Calories: 196kcal
Equipment
- Hand mixer optional in place of stand mixer
Ingredients
- 120 grams reduced aquafaba
- 1 cup sugar caster sugar, baking sugar, fine sugar
- 1 tsp vanilla extract
- 1 tbsp corn flour
- 1 tsp xanthan gum
- 1/2 tsp cream of tartar
Toppings
- 1/2 cup raspberries
- 1/4 cup pistachios
- 2 cups vegan whipped cream
Instructions
- Line a baking tray with parchment or baking paper. Preheat oven to 230F/100C. Measure and set aside 3/4 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