Easy Vegan Pavlova (plant-based; gluten-free; oil-free)

A decadent plant-based meringue dessert with a soft marshmallow center. Enjoy with a variety of toppings, including fresh berries, fruit, strawberry sauce, blueberry sauce, lemon curd, vanilla pudding, yogurt, coconut whipped cream, or chocolate sauce.  The sky’s the limit!

Have you ever tried pavlova?

It can be quite an impressive meringue dessert originating in Australia and New Zealand. Often enjoyed for holidays, this sweet dessert has a dry crisp shell with a soft marshmallowy center.

It’s one of those desserts that you can enjoy relatively guilt-free.  Zero fat and zero cholesterol.  Serve with fresh fruit for a healthier gluten-free, dairy-free, and egg-free treat! 

Pavlova is often served with whipped cream and fresh berries.  But I think unsweetened yogurt counters this sweet iconic dessert much better. 

And instead of using the traditional egg whites, this Vegan Pavlova uses reduced aquafaba – the liquid in cooked beans.  Simply drain aquafaba from canned or home-cooked chickpeas or northern beans.  One can should produce ¾ cup aquafaba, so you’ll need the liquid from two cans.

Also important to note:  Aquafaba should resemble the viscosity of egg whites.  If your aquafaba looks thin, try refrigerating the aquafaba with the beans.  I usually cook my own beans and find that chilling the beans with the aquafaba creates the best aquafaba viscosity.  Not sure why this works, but it does.  Certain brands are thinner or thicker than others.

But the real trick is to reduce the aquafaba by cooking it to concentrate the proteins found in the bean water.  Pour your aquafaba into a small saucepan and simmer it over medium to medium high heat until it is reduced in half.  Reducing the aquafaba produces a much nicer pavlova.  Otherwise, the meringue has a tendency to lose its form and spread out into a big flat pancake. Trust me on this.

Now chill the reduced aquafaba in an air-tight container in the refrigerator until you’re ready to make this delicious dessert.  You’ll know it’s perfect when it congeals like gelatin (but the good vegan kind, of course).  

Now let’s consider the second critical ingredient – sugar.  Yes, I know.  I really really try to reduce the oil, butter, and sugar in my recipes.  But sometimes, it’s just not possible.  That’s because the sugar provides much of the meringue’s structure and stability.

Besides, this is a special occasion dessert for Christmas, Easter, and/or birthdays.  Like most people, I believe moderation is key.  And desserts are something I truly enjoy (maybe far more than I should – I freely admit that I have a sweet tooth.)

For this dessert, please be careful with the type of sugar you use.  Confectioner’s sugar (powdered sugar) is too delicate and regular sugar is too course to dissolve quickly.  Instead, use a caster or super fine granulated sugar.

To make your own superfine sugar (or caster sugar), process one cup granulated sugar in a food processor or blender until very fine but not powdery, about 30 – 60 seconds.  

Now, it’s time to make the meringue.  But before you do anything, it’s critical that you wipe the inside of your mixing bowl and whisking attachment (or beaters) with vinegar or lemon juice.  This removes any oil, butter, grease, or residue that can wreak havoc on your meringue.  Plus, the acid in the vinegar or lemon juice is believed to assist in stabilizing the meringue.  So, go ahead and take a minute to wipe your bowl and attachments well.

Once your aquafaba is congealed, preheat the oven to 275° F.  Line a baking sheet with parchment paper and lightly dust with cornstarch.  This will help release the pavlova and prevent it from sticking to the bottom of the pan.

Transfer your aquafaba to your clean stand mixer with the whisking attachment, along with the cream of tartar, xanthan gum, corn starch, and vanilla. 

Turn your mixer on medium speed and beat until the aquafaba is nice and foamy.  Increase the speed to medium-high speed and slowly add in the sugar, one to two tablespoons at a time, until all of the sugar is added and fully incorporated. 

By slowly adding in your sugar, you are ensuring that it dissolves properly without overwhipping your aquafaba.  You’ll know the sugar is incorporated well when you can’t feel any grit or graininess when you rub a little of the meringue in between your fingers.  It should feel very smooth and silky.

At this point, increase the mixer to high speed and mix until the meringue has smooth, glossy, and has stiff peaks. It should resemble marshmallow crème. Just be careful not to take too much time adding your sugar since you don’t want to overwhip your meringue either.  If it’s whipped too much, the air bubbles are released and it deflates a bit.  It may also result in a weepy pavlova.  Nobody wants to see their dessert crying, right?

Now that you have achieved the right marshmallow crème consistency, spoon the whipped aquafaba in a six-inch circle on your dusted parchment-lined baking sheet.  To create a more uniform pavlova, draw the circle on the paper using a cake pan or plate as a reference. 

If you want to make smaller individual pavlovas, just draw smaller uniform circles on your parchment.  You’ll also need to decrease the baking time, depending on the size you choose.  Smooth the sides of your pavlova slightly, with a slight dip in the center, adding decorative peaks, if desired.

Once you’re satisfied with the look of your pavlova, transfer it to the oven.  Now reduce the down to 200°F.  This helps “set” the outer crust a little and hopefully reduces it from spreading too much.

Similar to divinity or cheesecake, pavlova is baked for a long time at a low temperature, and then allowed to cool in the oven without disturbing.  I recommend baking it for two hours.  The outside of the pavlova should be firm, crisp, and somewhat pale in color. 

Turn off the oven and allow the pavlova to cool completely in the oven for at least four hours or overnight. This is one more tried-and-true tip for making a successful pavlova.  By allowing the pavlova to come to room temperature in the oven, this keeps it somewhat dry and prevents the pavlova from weeping or cracking too much.  

So be patient and let it come to room temperature in the oven.  Don’t worry if your pavlova cracks slightly.  I think this is perfectly okay.  You’re going to adorn it with your desired toppings just before serving it. Once the pavlova is completely cool, transfer it to an air-tight container store and store at room temperature for up to two days.

To serve, Pavlova is most authentic adorned with strawberries, raspberries, and/or kiwi.  Instead of kiwi, I served mine with a variety of berries.  Though you can use any fruit and toppings.  Enjoy with fresh berries, fruit, strawberry sauce, blueberry sauce, lemon curd, vanilla pudding, coconut whipped cream, yogurt, or chocolate sauce.  The choice is yours!  

Please note that your Pavlova may soften or cave under the weight of your toppings.  So be sure to wait to pile on the produce until you’re ready to serve this decadent dessert.  And each time you make Vegan Pavlova, you can enjoy it with different toppings so that this exquisite dessert is a completely unique experience every single time.

I hope you enjoy this Vegan Pavlova as much as I do.  

I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, Pinterest, and Facebook!   Enjoy!!

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Ingredients

• 1½ cups aquafaba*
• 1 tsp cream of tartar (or vinegar)
• ¼ tsp xanthan gum
• 1 tsp cornstarch
• 1 tsp vanilla
• ¾ cup fine castor sugar**
• Toppings: fresh berries, fruit, strawberry sauce, blueberry sauce, lemon curd, chocolate sauce, whipped cream, yogurt

Instructions

1. Prepare the Aquafaba. Pour your aquafaba into a small saucepan and simmer it over medium to medium high heat until it is reduced in half.  You should have about ¾ cup aquafaba.
2. Remove from heat, cool slightly, and transfer to an air-tight container to cool completely in the refrigerator until you’re ready to bake.
3. Make the pavlova. Preheat the oven to 275° F.  
4. Line a baking sheet with parchment paper and lightly dust with cornstarch. Set aside.
5. Wipe your stand mixer bowl thoroughly with vinegar, then fit it with the whisk attachment (or with a hand mixer).
6. In the bowl, combine the aquafaba with the cream of tartar, xanthan gum, corn starch, and vanilla. Mix on low speed, then increase to medium speed until well combined and foamy, about 1-2 minutes.

1. Increase the speed to medium-high and slowly add in the sugar, 1-2 tablespoons at a time, until it is all added and fully incorporated.  
2. Increase the mixer to high speed and mix until the meringue has smooth, glossy, and stiff peaks. Mine resembled marshmallow crème.

1. Spoon the whipped aquafaba in a 6-inch round cake-like shape*** on a parchment-lined baking sheet.  Smooth the sides slightly, with a slight dip in the center, adding decorative peaks, if desired.  ***See note below to make individual servings. To create a more uniform pavlova, draw a large circle on the paper using a cake pan or plate as a reference. 
2. Bake for 2 hours or until the outside of pavlova is firm and crisp. Turn off the oven and leave the pavlova in the oven for 4-6 hours or overnight.  The outside should feel firm.  
3. Once cool, store on the counter in an air-tight container for up to two days.
4. Just before serving, adorn with desired toppings and enjoy!

Notes

* Aquafaba is the liquid in cooked beans.  Simply drain aquafaba from canned or home-cooked chickpeas or northern beans.  One can should produce ¾ cup aquafaba.  Also important to note:  Aquafaba should resemble the viscosity of egg whites.  If your aquafaba looks thin, try refrigerating the aquafaba with the beans.  Not sure why this works, but it does.  Certain brands are thinner or thicker than others.  I usually cook my own beans and find that chilling the beans with the aquafaba creates the best aquafaba viscosity. 

** You can make your own superfine caster sugar by processing 1 cup granulated sugar in your food processor until very fine but not powdery, about 30 – 60 seconds.

*** To make smaller individual pavlovas, spoon the whipped aquafaba into four or six smaller rounds on the lined baking sheet.  Follow the instructions, except bake for 70-90 minutes, or until firm and dry. 

Sprinkle the parchment paper with cornstarch to help the pavlova come off easily.  

This recipe was inspired by this pavlova.