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Vegan Pavlova

"This delicious, gooey, meld -in-your-mouth pavlova is easy to make."

I found this fabulous recipe on line from Baked by Clo .

As most of us are vegetarian or vegan, this is a favorite in our home. Whipped together under a half an hour and by just leaving it overnight, it's perfect to assemble the next day, just before the guests show up. Any berries or fruit works and you can also decorate with some fresh mint or sprinkle some nuts on top. And non-vegans will not notice the difference!


Here's the recipe:




   80g of reduced aqua faba (1/3 cup)

   ¼ tsp lemon juice

   1 tsp vanilla extract

   1/8 tsp xanthan gum

   150g powered sugar

   Vegan whip cream (I used this time oat whip cream)

   Berries of choice

1  Reduce the aqua faba by boiling softly on the     stove until you reach the acquired amount.

2  Pre-heat the oven on 265F/130C and line a   baking tray with parchment paper or a silpad

3  Measure the sugar and set aside.

4  Mix the aqua faba, lemon juice, vanilla extract and xanthan together in a bowl, until pale and frothy.

5  Keep mixing and add gradually the sugar, 2 tbsp at a time.

6  Keep whisking until the mixture forms stiff peaks. You should be able to hold the bowl upside down without it becoming runny.

7  Pipe on the baking sheet and put in the oven for 2 hours. Preferably turn the oven off when done and let cool over night before opening the oven.

8  Add the whip cream and berries in what ever way you like. I sometimes like to make a vegan lemon curd to put in between some layers. Anyway, experiment and have fun!

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