Bela I love desserts, and I’m excited to share a vegan pavlova recipe with you. It’s made with aquafaba, the liquid from chickpeas. This magic ingredient turns into a fluffy meringue without eggs or dairy.
This pavlova is not only easy to make but also perfect for any celebration. It has a crispy outside and a soft inside. Top it with coconut whipped cream and fresh fruits for a treat that’s only 196 calories per slice.
Looking to wow your guests or treat yourself? This vegan pavlova is a must-try. It’s a delicious, guilt-free dessert that everyone will love.
What Makes This Vegan Pavlova Special
This vegan pavlova is truly special. It uses aquafaba, the liquid from canned chickpeas, instead of egg whites. This makes a light and airy meringue base. It’s a delightful egg-free pavlova that’s just as crisp and tasty as the classic version.
Key Features and Benefits
The vegan meringue dessert has a featherlight interior and a delicate, crunchy crust. It’s a marvel of texture and mouthfeel. Thanks to aquafaba, it has all the qualities of a traditional pavlova without eggs. Plus, it’s only 160 calories per serving, making it a great low-calorie dessert option.
Perfect for Special Occasions
The egg-free pavlova is a showstopper. It’s perfect for summer gatherings, holiday celebrations, and other special events. Its elegant look and crowd-pleasing flavors make it a hit with guests, whether it’s a small dinner party or a big event.
Dietary Considerations
This vegan pavlova meets many dietary needs and preferences. It’s 100% dairy-free and egg-free, and also gluten-free. It’s a versatile and delicious choice for vegans, vegetarians, or anyone looking for a healthier treat.
“The vegan pavlova recipe has received a rating of 4.89 out of 5 from 36 votes.”
Essential Ingredients for Vegan Meringue Success
To make a light, airy, and tasty vegan pavlova, you need the right ingredients. At the core is aquafaba, the liquid from chickpeas. It’s about 120ml and makes the meringue texture without eggs.
We’ll add a bit of cream of tartar, about 1/4 tsp, and some xanthan gum for stability. For a soft crumb, we’ll use 1 tsp of corn starch. And to sweeten it, we’ll add 100g or 1/2 cup of vegan baking sugar.
For the top, we’ll use fresh berries like raspberries and dairy-free whipped cream from chilled coconut milk. You can also try other berries, nuts, or citrus extracts for different flavors.
| Ingredient | Quantity |
|---|---|
| Aquafaba (from chickpeas) | 120ml |
| Cream of tartar | 1/4 tsp |
| Xanthan gum | As needed |
| Corn starch | 1 tsp |
| Vegan baking sugar (caster sugar) | 100g / 1/2 cup |
| Coconut milk (for whipped cream) | 400g / 14oz tin |
| Fresh raspberries | 200g |
With these ingredients, you’re ready to make a stunning vegan pavlova. It will wow your guests and fulfill your desire for a light, crisp dessert.
The Magic of Aquafaba: Understanding Your Key Ingredient
Aquafaba, the magical liquid from canned chickpeas, is the secret ingredient. It makes this vegan pavlova light, crisp, and airy. By understanding aquafaba’s unique properties and how to reduce it, you’ll achieve vegan meringue perfection.
How to Reduce Aquafaba
To make successful vegan meringue, start by draining two cans of chickpeas. This gives you about 220 grams of aquafaba. Simmer it over medium heat, stirring occasionally, until it reduces to 120 grams. This takes about 30 minutes.
Use a gram scale for accurate measurements. This ensures your meringue turns out just right.
Tips for Perfect Consistency
- Let the reduced aquafaba cool completely before use. This makes it whip up into stiff, stable peaks more easily.
- Use the reduced aquafaba within a few days for best results. The longer it’s stored, the less effective it may be as a vegan egg white substitute.
- Gradually add the caster sugar while beating the aquafaba. Allow it to incorporate fully before adding more. This creates a smooth, glossy chickpea brine meringue.
Mastering the art of reducing aquafaba will help you create a vegan pavlova that’s light, airy, and delicious. Get ready to impress your guests with this plant-based showstopper!
Kitchen Tools and Equipment Needed
To make the perfect vegan pavlova, you need some key tools. Let’s look at the essential items for a light, crispy, and stunning dessert.
- A stand mixer or electric hand mixer to whip the aquafaba into stiff peaks. This step is key for the meringue-like texture.
- A clean, mixing bowl to whip the aquafaba in. It should be grease-free.
- A whisk attachment for your mixer to aerate the aquafaba well.
- A baking tray lined with parchment paper for baking the pavlova.
- A gram scale to measure ingredients, like sugar, accurately for the meringue.
- A small saucepan to reduce the aquafaba liquid before whipping.
- A spatula and a spoon for shaping and transferring the batter.
Make sure all your equipment is clean for the best results. With these tools, you’ll make a vegan pavlova that will wow your guests.
| Kitchen Tool | Purpose |
|---|---|
| Stand Mixer or Electric Hand Mixer | Whipping the aquafaba into stiff peaks |
| Mixing Bowl | Whipping the aquafaba in a clean, grease-free bowl |
| Whisk Attachment | Effectively aerating the aquafaba |
| Baking Tray | Baking the pavlova base |
| Parchment Paper | Lining the baking tray for easy removal |
| Gram Scale | Accurately measuring the ingredients, like sugar |
| Saucepan | Reducing the aquafaba liquid before whipping |
| Spatula and Spoon | Shaping and transferring the pavlova batter |
“With the right tools, you can create a vegan pavlova that will impress even the most discerning dessert lover.”
Vegan Pavlova Recipe: Step-by-Step Guide
Want a light and crispy vegan meringue dessert? This vegan pavlova recipe is easy to follow. We use aquafaba (chickpea brine) to make a delicious vegan meringue, just like the traditional one.
Preparing the Meringue Base
First, preheat your oven to 230°F/100°C. Then, whip the reduced aquafaba until it’s fluffy. Add dry ingredients like cream of tartar and xanthan gum while whisking. Slowly add sugar until you get stiff peaks.
Baking and Cooling Process
Put the meringue mixture on a parchment-lined tray, making a circle. Bake for 2 hours. Then, turn off the oven and cool it for 3 hours. This slow cooling makes the meringue crisp.
Assembly Instructions
When the pavlova cools, it’s time to put it together. Use vegan whipped topping like Silk Whipping Cream or Vegan Truwhip. Add mango coulis, fresh fruit, and toasted coconut flakes on top. Keep it dry until serving to stay crisp.
Baking this vegan pavlova takes time, but it’s worth it. It’s perfect for impressing guests at any occasion. Enjoy!
Decorating Your Pavlova Like a Pro
Take your vegan pavlova to the next level with the right toppings and presentation. Let’s explore some delicious ways to top this light and crispy meringue dessert.
Start with a thick layer of vegan whipped cream. You can use coconut-based or store-bought plant-based cream. For coconut whipped cream, chill a can of full-fat coconut milk overnight. Then, whip the solid part with 25-75g of icing sugar and a bit of vanilla extract.
Next, add some colorful fresh fruit toppings for flavor and beauty. Try raspberries, kiwi slices, or a mix of berries. Arrange the fruit in a way that looks good and shows off the colors and textures.
- Finish with chopped pistachios for a crunchy texture and earthy flavor.
- Add fresh mint for a refreshing touch that enhances both look and taste.
Assemble your pavlova just before serving to keep the meringue crisp. With these decorating tips, you’ll make a vegan dessert that wows your guests and satisfies their sweet tooth.
Troubleshooting Common Pavlova Problems
Getting the hang of vegan pavlova can take some time. But with a few tips, you’ll soon make light and crispy meringue bases. Let’s tackle some common issues you might face.
Preventing Cracks and Collapses
To avoid cracks or collapses, focus on a few key steps. Reducing the aquafaba slowly is key. This concentrates the proteins, which stabilize the meringue. Also, add sugar gradually to avoid a gritty texture.
Don’t overmix the meringue. This can break down its structure. Also, resist the urge to open the oven door. This sudden change in temperature can cause the meringue to fall.
Texture and Consistency Issues
Struggling with meringue texture? Make sure your equipment is clean and dry. Even a bit of oil can stop the aquafaba from whipping properly. Use caster or superfine sugar for the best results.
Minor cracks and unevenness are normal. You can hide these with your toppings and decorations.
| Common Pavlova Problem | Solution |
|---|---|
| Cracks and Collapses |
|
| Texture and Consistency Issues |
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Mastering these meringue troubleshooting tips will help you make stunning pavlovas. Keep trying, and don’t hesitate to try new vegan baking tips. This will help you find what works best for you.
Storage Tips and Make-Ahead Options
Keeping your vegan pavlova fresh is important to keep it light and crispy. The good news is, you can make it ahead of time. This makes it perfect for big events. To store it, put it in an airtight container at room temperature. Avoid the fridge, as it can make the meringue soggy.
For the best taste, add your toppings just before serving. The meringue base can be stored for 1-2 days in an airtight container. You can even freeze the unbaked meringue for up to 2 months. Just thaw it in the fridge overnight before baking and assembling your make-ahead dessert.
By following these easy storage and make-ahead tips, you can enjoy a perfectly preserved vegan pavlova. This meringue preservation trick is convenient. It will impress your guests with its beauty and delicious vegan taste.
“Pavlova is recommended to be made the day before serving and left to cool overnight in the oven, highlighting its make-ahead convenience.”
Creative Topping Variations and Serving Suggestions
There are so many ways to make my vegan pavlova stand out! I love trying different fruits on top of the meringue. Strawberries or blueberries add color and a burst of flavor. For extra crunch, I sprinkle almonds or macadamia nuts.
For a special touch, I might drizzle dark chocolate ganache or add vegan lemon curd. The mix of creamy toppings with the meringue is amazing. Fresh herbs like mint or toasted coconut also elevate the look.
Serving my pavlova is fun too. I pair it with dairy-free ice cream or a Skinny Vanilla Latte. It’s perfect for summer parties, holidays, or dinner parties. Feel free to experiment with toppings and presentation!
