Vegan Pavlova

Difficulty: Medium

Serves 8

Meringue is one of those things that vegans through the ages have been trying to nail. The current craze to hit the vegan community is the use of canned chickpea juice instead of egg white. While this may seem like a strange concept, I am here to tell you that it freaking works and it’s bloody amazing and you should all give it a try RIGHT NOW! Naturally my first instinct was to make an epic pav but stay tuned because I’m nowhere near finished with this bean juice jive.


  • 2x 270mL cans of coconut cream (placed upside down in the fridge for at least 2 days)
  • 2/3 cup canned chickpea liquid (less salt is best)
  • 2/3 cup caster sugar
  • 1 teaspoon xanthan gum
  • 2 teaspoons vanilla extract
  • 1/3 cup icing sugar
  • 1/2 peach, sliced
  • 2 kiwi fruits, peeled and sliced
  • 6 strawberries, cut in half
  • 1/2 cup blueberries
  • 1/2 cup raspberries


  1. Preheat oven to 120°C and line a baking tray with baking paper.
  2. Using an electric mixer, beat the chickpea juice until it starts to turn white.
  3. Add the caster sugar, one tablespoon at a time before adding the xanthan gum and 1 teaspoon of vanilla extract.
  4. Once the meringue is firm, pick your jaw up off the floor and carefully pour onto the lined baking tray, making a large disc about 8cm high.
  5. Bake in the oven for 2-2 1/2 hours until the meringue is set and off white in colour (longer if you want it crisp the whole way through). Remove from the oven and allow to cool completely.
  6. Open the cans of coconut cream and drain off the clear liquid. Scoop out the remaining cream and beat with an electric mixer, slowly adding the icing sugar and remaining vanilla extract until whipped.
  7. Once the meringue has cooled completely, evenly distribute the cream over the top before layering with the fruit.
  8. I recommend serving immediately as the meringue will soften over time.


  • pam

    haha number 4 🙂

  • Mia

    This is so delicious! I am on an aquafaba bender, having made meringue cookies yesterday-this is a fantastic vegan option and dessert!

    • Chelsey

      Isn’t it awesome, Mia! Thanks for the comment 😀

  • Kaycee

    So I tried this tonight. Definitely a miracle. Just need to work on better flavor. I could still taste the chickpea flavor..

    • Chelsey

      It’s crazy, huh!? Yes, it can be a bit of a balancing act getting the flavours right. Try adding extra vanilla next time 😀

    • Katrina

      Use butterbean aqua faba!
      I can’t stand the chickpea taste in meringues either, but butter bean is not noticeable at all!

      • Chelsey

        Great tip, thanks Katrina!

    • theresa

      Use white northern beans, no bean flavor same fluffy miracle. Please spread the word.

  • Cath McGrigor

    Flavour is splendiferous, found no added salt organic chickpeas, but alas … cooked it for a little over two and a half hours, as instructed and let it cool in the oven with the door ajar. But when it came time to remove to a serving plate the inside was completely hollow and we had a crispy shell with a little sticky meringue ‘snotlike’ residue underneath. I’ve got no idea what went wrong because we followed the instructions to the letter. Any ideas, people?

    • Chelsey

      Sometimes depending on the height of the meringue and your oven you may need to cook it a little longer. I’ll do some testing and update the cooking time if necessary 😀 My tip for next time would be to make the meringue less high and cook the heck out of it!

  • Paulina

    Thanks for sharing this recepie! Looks amazing! Does anybody know if the pavlova (meringue) does melt after spreading the cream? I”ve heard it does 🙁

    • Chelsey

      I would add the topping just before serving, Paulina. If you bake them as long as you can before they start to brown, they should be crunchy all the way through with little to no melting 😀

  • Trina

    It went into the oven all stiff peaked and then went flat in the oven. Are you able to help say why? thanks 🙂

    • Chelsey

      Hi Trina, thanks for the comment! Unfortunately it won’t stay as peaked as it was when it went into the oven so it’s bound to settle somewhat. Make sure you build it up higher to allow for that. Some days it works better than others (I assume because of the outside temperature) so you’ve just got to find out how it works for you 😀

      • Trina

        thanks for that. so i am determined to get this and I tried again and it held the peaks but it is really sticky. Would this be the normal end result? I am so excited to see this Aquafaba that I want it to work 🙂

        • Chelsey

          No worries 😀 It definitely shouldn’t be sticky. I’ve found that sometimes I need to bake the hell out of it to make it super crispy but it does mean there’s no chewiness inside.

          • Trina

            finally got it!! dertermination paid off. wohoo! can these be stored to keep its texture?

  • Ben Pawson

    Tried these at the weekend, delicious, thanks for the recipe. Looks like Aquafaba has gone mainstream, even RN is covering it:

    • Chelsey

      Yay, glad you loved them! How cool that more and more people are getting involved 😀

  • Cristina Ryle

    Hi Chelsey, I live in Richmond, NSW (just down the road from you ! lol) Just wondering which brand of coconut cream you use as the ones that I have been using are not separating into thick cream like it should – love this aquafaba stuff !!

    • Chelsey – Like A Vegan

      Hi Cristina! I’ve found the brand Trident works really well. Hopefully it works for you too!

      • Cristina Ryle

        Many thanks Chelsey – I shall give it a go !