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Easy Vegan Pavlova Recipe (No Eggs!)

This vegan pavlova recipe is a delicious dairy-free, plant-based version of a classic dessert. A crispy outside and soft marshmallowy middle, then topped with fresh fruit and vegan whipped cream. Easy, delicious, and totally vegan!
Prep Time15 minutes
Cook Time2 hours 15 minutes
Cooling Time1 hour 30 minutes
Course: Dessert
Keyword: desserts, plant based, vegan pavlova
Servings: 3 mini pavlovas



Vegan Pavlova Ingredients

  • 1/2 cup aquafaba liquid brine from can of chickpeas
  • 1/4 tsp cream of tartar
  • 1/4 tsp xanthan gum
  • 2/3 cup organic cane sugar granulated
  • 1 tsp vanilla bean paste or use extract

To Serve

  • 1 handful fresh strawberries sliced
  • vegan whipped cream to taste


Reduce the Aquafaba

  • Add the aquafaba to a small pot over low heat and cook, stirring occasionally, until the volume reduces to half. You'll want to end up with 1/4 cup of reduced aquafaba.
  • Chill the reduced aquafaba by placing in an ice bath. It should be cool to the touch before you start working with it.

Prepare the Pavlova

  • Add the reduced aquafaba, cream of tartar and xanthan gum to a stand mixer. Whip on high speed for about 5-8 minutes, making sure to pause and scrape down any edges as needed. The mixture will firm up quite a lot thanks to the xanthan gum.
  • Slowly start to add the sugar, 2 tablespoons at a time, waiting 30 seconds in between each addition. Again, take breaks to scrape down the sides of the mixing bowl as needed. Once all the sugar has been incorporated, continue to whip for another 5 minutes then add in the vanilla bean paste.
  • When the mixture is ready, it should be almost marshmallow-like in texture and you can test it by flipping the bowl over (it shouldn't fall out of the bowl at all).

Bake the Pavlova

  • Preheat the oven to 250F.
  • Divide your mixture into three parts and transfer to a lined baking sheet, leaving 2-3 inches around all edges of the pavlovas. Use a spatula to make circular discs and then make a little well in the center for toppings later on.
  • Bake the pavlovas for 2 hours and 15 minutes, making sure not to open the oven (even if you're tempted to check on them, don't!!!). After the 2 hours and 15 minutes passes, keep the door closed and turn the heat off completely. Let the pavlovas cool in the closed oven for another 1 hour and 30 minutes.

Garnish the Pavlova

  • Once the pavlovas are cooked and cooled, top with vegan whipped cream of choice, to taste, and any fruit like sliced strawberries, mangoes etc. Only top just as you're about to serve, otherwise the pavlovas will absorb the moisture and lose their crisp exterior.


Expert Tips

  • I recommend using a stand mixer for this vegan pavlova recipe, but if you don’t have one, feel free to use a hand mixer. 
  • I shape the mixture into disks with a spatula, but you can transfer it to a piping bag and pipe them into shape if that is easier for you. 
  • To make your own vegan whipped cream, I recommend using a can of chilled full-fat coconut milk, a teaspoon of vanilla extract, and powdered sugar. The thick cream should have risen to the top of the can. Gently scoop out the solidified coconut cream into a mixing bowl, then using a hand mixer, blend at medium speed until peaks are formed. Sweeten to taste and store in the fridge to chill before serving. 

Serving Tips

  • Once the pavlovas are cooked and cooled, top with a spoon of vegan whipped cream of choice to taste and fresh fruit like sliced strawberries, blueberries, mangoes, etc. 
  • Only top just as you're about to serve. Otherwise, the pavlovas will absorb moisture and lose their crisp exterior.

Storage Tips

  • To store leftover vegan pavlova, let it cool completely, place it in an airtight container, and store it at room temperature in a cool, dry place. Do not store in the fridge and use within 1-2 days. Add toppings before serving.