Vegan Pavlova





* 400g chickpeas (canned)

* 1 + 1/2 cup icing sugar 

* 1 tsp cream of tartar 

* 2 tsp vanilla extract

* 1/2 tsp xanthan gum


* coconut whipping cream

* fruit to decorate

* chocolate grated (optional) 

Chocolate topping (optional): 

* half a block dark chocolate 

* 1 tbs oil


Meringue –  

  1. Separate the Aquafaba/ Chickpea brine from the chickpeas by draining it into a separate container.
  2. Place the container into the fridge for 30 minutes to chill.
  3. Preheat your oven to 120°C (fab bake) and line a baking tray with baking paper.
  4. Using an electric stand or hand mixer, begin whisking the mixture on high speed for 3 minutes.
  5. After 3 minutes, gradually begin adding your sugar a tablespoon at a time (still whisking), allowing the sugar to dissolve easier. Once all the sugar has been added, continue whisking for 6 minutes.
  6. Add the vanilla and crème of tartar and continue to mix for a further 2 minutes or until you have stiff peaks.
  7. Spoon the meringue onto your baking paper, using the back of the spoon to shape your peaks.
  8. Place in the over for 2 hours.
  9. Turn off the oven and allow the meringue to cool in the oven for a further 1 hour

Coconut whipped cream:  

  1. Scoop your coconut cream (Natures Choice) into a bowl and using your electronic mixer, beat on high for approximately 3 minutes.
  2. Store in the fridge until your meringue is ready to top.


  1. Choose your fruit, chocolate, or toppings of choice and top as you desire! We recommend passionfruit pulp, sliced mango and blueberries!



  • We recommend chilling both your coconut cream and chickpea water before using.
  • DO not open the oven during baking the meringue, this will increase the likelihood of the meringue cracking.
  • For best results let the pavlova cool completely before topping. Top just before serving to prevent the pavlova from collapsing.
  • Want to try something different? Draw 3 circles on your baking paper, fill with meringue and you can stack your pavlova in layer, with coconut cream and fruit in-between.

Recipe from Holly Robinson, The Vegan Society