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vegan pavlova with berries, whipped cream and a sprig of mint on top

Vegan Pavlova

A light, eggless meringue with a fluffy, marshmallow centre. Topped with vegan whipped cream and fresh fruit.

Course Dessert
Cuisine vegan
Keyword vegan pavlova
Prep Time 20 minutes
Cook Time 2 hours
Servings 6
Calories 160 kcal


  • 80 g Reduced aqua faba (⅓ cup (see post above for how to reduce))
  • ¼ Teaspoon Cream of tartar
  • 1 Teaspoon Vanilla extract
  • Teaspoon Xanthan gum (optional)*
  • 150 g Caster/ superfine sugar (¾ cup)
  • Vegan whipped cream of choice (I used Elmlea plant-based double cream)
  • 2 Handfuls Berries of choice


  1. Preheat your oven to 130°C/265°F (110°C/240°F if using a fan or convection oven) and line a large tray with baking paper. I strongly recommend using an oven thermometer for the most accurate results.

  2. Measure out your caster sugar and set aside.

  3. Place the reduced aqua faba into a large, clean bowl along with the cream of tartar, vanilla and xanthan gum (if using). Use an electric whisk or stand mixer to mix until it becomes thick, pale and frothy.

  4. Keep the mixer on and slowly start adding in the sugar, around 2 tablespoons at a time. Make sure the first 2 tablespoons of sugar are completely mixed in before adding the next 2.

  5. Keep whisking until the mixture forms very stiff peaks. If you're using xanthan gum, it will whip a lot quicker so just whisk for as long as you can before it starts sticking to the mixers. You should be able to hold the bowl upside down for a few seconds without the mixture moving around.

  6. Spoon or pipe the mixture onto your lined baking tray and bake for 2 hours.

  7. After this time, turn off the oven completely and do not open the door. Keep it in there with the door closed for at least 4 hours before removing it (leaving it overnight is ideal). This will give it time to firm up and prevent excess cracks. Don't worry too much about any cracks though- they can be covered up with the cream.

  8. Whip up your cream of choice and spoon or pipe it onto the pavlova just before serving.

  9. Top with fresh fruit of your choice and enjoy!

Recipe Notes

  • For best results, weigh the aqua faba and sugar with a scale & use measuring spoons for the other ingredients.
  • *Xanthan gum is not required for this recipe but helps the pavlova to hold its shape slightly better which is ideal if you're piping it.
  • *Pavlova can be stored for at least 2 days in an airtight container without any toppings. After the cream is added, store in the fridge for up to 12 hours.
Nutrition Facts
Vegan Pavlova
Amount Per Serving
Calories 160 Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 27g9%
Sugar 25g28%
Protein 1g2%
* All values are an estimate only and will vary depending on the food brands used.