Perfect Vegan Pavlova

Recipe by Holly Robinson, The Vegan SocietyCourse: DessertCuisine: Christmas, New ZealandDifficulty: Medium


Prep time


Cooking time




  • Meringue
  • * 400g chickpeas (canned)

  • * 1 + 1/2 cup icing sugar

  • * 1 tsp cream of tartar

  • * 2 tsp vanilla extract

  • * 1/2 tsp xanthan gum

  • Toppings
  • * coconut whipping cream

  • * fruit to decorate

  • * chocolate grated (optional)

  • Chocolate topping (optional):

  • * half a block dark chocolate

  • * 1 tbs oil


  • Meringue
  • Separate the Aquafaba/ Chickpea brine from the chickpeas by draining it into a separate container.
  • Place the container into the fridge for 30 minutes to chill.
  • Preheat your oven to 120°C (fab bake) and line a baking tray with baking paper.
  • Using an electric stand or hand mixer, begin whisking the mixture on high speed for 3 minutes.
  • 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.
  • Add the vanilla and crème of tartar and continue to mix for a further 2 minutes or until you have stiff peaks.
  • Spoon the meringue onto your baking paper, using the back of the spoon to shape your peaks.
  • Place in the oven for 2 hours.
  • Turn off the oven and allow the meringue to cool in the oven for a further 1 hour
  • Coconut whipped cream
  • Scoop your coconut cream (Natures Choice) into a bowl and using your electronic mixer, beat on high for approximately 3 minutes.
  • Store in the fridge until your meringue is ready to top.
  • Toppings
  • 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.