Description
This vegan pavlova features a crisp, airy meringue made from aquafaba, topped with luscious whipped cream and fresh strawberries. It’s a light, naturally sweet dessert perfect for any occasion.
Ingredients
Scale
- 3/4 cup Aquafaba (liquid from one can of Goya garbanzo beans, 15 oz.)
- pinch of salt
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1/2 cup superfine sugar (all-natural cane sugar blended in vita mix)
- Favorite whipped vegan topping (Trader Joe’s Vegan Whipping Cream, Silk, Vegan Truwhip, Rich’s Whip Topping Base, or Coconut Cream)
- Fresh Strawberries
Instructions
- Preheat the convection oven to 250°F. Prepare two baking sheets and line them with parchment paper. If using a conventional oven, place both cakes on one large baking sheet to ensure even baking.
- Drain the liquid from a can of garbanzo beans and set the beans aside for other uses. Pour the liquid into a clean electric stand mixer bowl. Add lemon juice, lemon extract, and a pinch of salt. Whisk the mixture at medium speed until frothy.
- Add vanilla and sugar gradually, one spoonful at a time, while whipping at medium speed. Once all sugar is added, whip at high speed until stiff peaks form, about 5–10 minutes. The meringue is ready when peaks stand upright and when you can turn the bowl upside down without the meringue moving.
- Divide the meringue evenly between the prepared baking sheets. Shape into two cakes, about 8.5 – 9 inches in diameter. Note: Thicker cakes will take longer to bake.
- Reduce the oven temperature to 230°F. Bake for 2 hours and 30 minutes or until crisp. Turn off the oven and open the door for 15–30 minutes to cool. Optionally, leave the cakes in the oven with the door cracked overnight to ensure dryness.
- Remove the cakes from the oven and cool on wire racks. Keep the parchment paper under the cakes until ready to serve. Gently peel the parchment paper from the cakes when serving. A slight stickiness is typical, but the cakes should maintain their shape.
- Spread vegan whipped topping over the first cake. Top with cut strawberries. Repeat with a second layer for a double-decker cake, garnishing the top with halved strawberries. Add the whipped topping just before serving, softening the cake quickly.
- Store the cakes in a dry place until ready to serve. Assemble and garnish just before serving to preserve the texture. Again, be mindful that the cake softens quickly.
Notes
- If you do not have a convection oven, try to get both cakes on one large baking sheet tray.
- There are many great options for vegan whipped topping. You can consider Trader Joe’s Vegan Whipping Cream, Silk Whipping Cream, Vegan Truwhip (already whipped and ready to serve), Rich’s Whip Topping Base, or Coconut Whipped Cream. Be mindful that the moisture from the whipped topping softens the cake almost instantly, so it’s best to add it just before serving.
- Thicker cakes may require additional baking time.
- To ensure the cakes remain dry and crisp, leave them in the oven overnight with the door cracked.
- Assemble and garnish the cake just before serving to preserve its texture.
