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Vegan Pavlova Cake

Pavlova with vegan whipped cream and strawberries
Scale

Ingredients

  • 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 (Silk, Vegan Truwhip, Rich’s Whip Topping Base, or Coconut Cream)
  • Fresh Strawberries

Instructions

  • Preheat convection oven to 250 F (see note)
  • Drain the liquid from the can of garbanzo beans.   (Set aside garbanzo beans for other use).  For Chickpea recipes:  Hummus, Falafel, Chickpeas Salad.
  • Pour liquid into an electric stand mixer.  Add lemon juice, lemon extract, and a pinch of salt.  Using the whisk attachment, whip the garbanzo liquid at medium speed until the mixture is frothy.   Add the vanilla and sugar a spoonful at a time while whipping on medium speed; once all the sugar is incorporated, whip on high until stiff peaks form.  This can take anywhere from 5-10 minutes.  When the meringue peaks can stand straight up, it is ready to bake.  Prepare baking sheets and line them with parchment paper.  Divide the mixture equally on the two baking sheets.  Shape the cake into two cakes, keeping in mind that the thicker the cake, the longer it will take to bake.  My cakes are usually about 8.5-9 inches in diameter.  
  • Reduce heat and bake at 230 F for 2 hours and 30 min. or until crisp.  Turn off the heat, crack the oven door open for 15-30 minutes.  (I have been known to leave the cakes in the oven with the door cracked overnight to ensure the cakes are dry). Remove cakes from the oven.  Cool on wire racks, but keep the parchment paper under the cakes until ready to serve.  Then gently peel the parchment paper from the cakes.  You may notice a slight stickiness to the cake, which is normal, but the cake should hold its shape.  

Whipped topping:  

  • There are so many good options for vegan whipped topping these days; use your favorite, spreadable whipped topping.  We love the Silk Whipping Cream, Vegan Truwhip (which is already whipped and ready to serve), Rich’s Whip Topping Base, or Coconut Whipped Cream, to mention a few.  Keep in mind that the moisture from the whipped topping softens the cake almost instantly; therefore, add to the cake right before serving.  Keep the cakes in a dry place until ready to serve.  Then place a generous amount of whipped topping on the top of the first cake, and finish with cut strawberries.  Repeat this process if you want a double-decker, and garnish with half strawberries on top.  Again, be mindful that the cake softens quickly.  
  • Serve and enjoy.  
  • The longer it sits, the softer it will become:)

Notes

If you do not have convection oven, try to get both cakes on one large baking sheet tray.

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