celebrating 130 years 1884-2014

Vegan Pavlova

By Chelsea Sugar
Vegan Pavlova
12 servings
  • 15 reviews

  • Difficulty Easy
  • Prep time 7 hrs
  • Cooking time 1 hrs 15 mins
  • Serves

    400ml coconut cream
    400g chickpeas (canned)
    1 cup Chelsea Caster Sugar
    1 tbs cornflour
    2 tbs Chelsea Maple Flavoured Syrup
    1 tsp vanilla extract
    Fruit to decorate: strawberries, blueberries, cherries


    1. Place coconut cream in the fridge and chill overnight. Drain the chickpeas, reserving the chickpea water. Place the chickpeas in a container and refrigerate for another use. Chill the chickpea water for 2 hours or until cold.

    2.  Preheat oven to 150c and line two baking trays with baking paper. When chickpea water is cold, transfer to a standmixer and whisk for 8 minutes or until mixture turns to soft peaks. Add sugar, a tablespoon at a time, whisking constantly for 15 minutes or until sugar is completely dissolved.

    3. Fold through the cornflour. Working with about ¼ cup mixture per meringue, shape 10 cm rounds onto the baking trays to make 12 meringues. Place in the oven and immediately reduce temperature to 100C. Bake for 1 hour and 15 minutes or until outside of meringue is firm and crisp. Turn off oven and leave to dry out in the oven for 4 hours or overnight.

    4. The next day, place chilled coconut cream (discard the milk) in a standmixer fitted with a whisk attachment. Whisk to stiff peaks then fold through the maple syrup and vanilla. Spread over meringues and scatter with fruit.  

    Recipe credit:

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Average Rating
(15 reviews)

I made one big pav instead of the minis, worked perfectly- looks and tastes like the real deal. Just watch for spreading when it cooks!

Massive fail. Mixture looked gorgeous, tasted good. Piled onto the oven trays. After 10 minutes the piles collapsed and started dripping off sides of trays. Gave up after 20 minutes as meringues were then only about 2mm thick, flatter and thinner than pancakes. Any solutions as to where I've gone wrong - used a Kenwood to whisk mixture.
CHELSEA SUGAR: Hi there, sorry to hear this didn't work out for you. It's possible that the mixture wasn't whisked enough.

You did not include when to add the vanilla into this recipe...please advise if this is to be done when whipping the aquafaba or before adding the cornflour..... ? Also, I don't see a mention of vinegar or creme of tartar that helps to stiffen peaks..... I am about to try your recipe, but will take a guess for now about the vanilla.
CHELSEA SUGAR: Hi there, the vanilla is added to the coconut cream (see step 4), rather than to the pavlova mixture.

Can I make this as one big pavlova instead of 12 small ones. I haven't tried the recipe yet but am looking for a really good one.
Chelsea Sugar:
Try our Perfect Pavlova recipe for one large pavlova. It is our most popular pavlova recipe.

Tastes better than with egg whites. More flavour and great texture. I'm not a vegan but I would make this recipe rather than the usual. Thank you.

This worked brilliantly! I did have to whisk the aquafaba for way longer than the recipe says before it formed peaks. Also, the meringues were still soft after the suggested cooking time and stayed in the oven a lot longer. I stirred a little freeze dried raspberry powder through half the mix, and that tasted great - although those meringues took longer to dry out. Overall, an amazing recipe though. I can’t believe it worked and tasted so much like a traditional pav.

Great mini pavs. Crunchy outside with soft chewy inside! Just like its supposed to be. Fill with lots of berries and cream - awesome

The pavlova separated in the oven with a mound of burnt bubbly mess on the bottom of the over and a flat under-cooked pav on the top. A mess.

Worked fantastically worth all the time to make the pavlova!

This recipe is PHENOMENAL!!!

I’ve made this vegan pavlova more than 8 times...probably closer to 12.
People beg me for this recipe every single time I make it. It has never failed and it is always delicious.
As a side note, I’m a caterer and at least half the times I’ve made it, I’ve done so for some very fancy events...serving upwards of 50 people.
EVERYONE needs to try this recipe whether you’re vegan or not, you will LOVE it.

my first try was a bit of a disaster but my second one was beautiful!!!!!

I tried this recipe and it worked well. I impressed my boyfriend and his family with it ^_^ it's definitely all about taking the time to whip it up and then let it bake and cool down. I added the vanilla and maple syrup because I skimmed through the instructions but it still worked. My boyfriend had some soy whip so I didn't try the coconut whipped cream part. Thanks for sharing :) haven't had pavlova since I went vegan and now it's never been easier to be one.

Hi there, did you copy this recipe word for word and not credit the site?
CHELSEA: Hi there, thank you for your feedback. Good spotting! This recipe was recently inspired by, and in our excitement to share a very rare vegan pavlova recipe we omitted the credit, which we've now corrected. The reviews so far have been less than glowing, so it looks like this recipe may not be a keeper. Please leave us a review letting us know what you think if you have baked it.

Dont bother with this recipe.
It doesn't even mention specifics like, don't include the separated milk from the tin of the coconut cream can.
CHELSEA: Thanks so much for the feedback, and apologies for the unclear instructions. We've updated the recipe with your tips.

Really fooled by the cooking time - 1 and 1/4 hours - plus 4 hours drying out in oven! So I haven't been able to try it yet. Suggest you revise the summary indicators.
CHELSEA: Thanks for your feedback, and apologies for the unclear instructions. We've updated the timings.

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