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Vegan Pavlova Recipe shown served on a plate with a lot of whipped cream and fruit on top


Prep: 25 min
Cook: 2 hr 30 min
Total: 3 hr
Servings: 4

A great option for a summer dessert, this Pavlova recipe creates 4 individual serving cakes with a crunchy exterior and fluffy interior, topped with whipped cream and fresh fruits. Made using chickpea liquid and an electric mixer.

Author Aaron Calder
by Aaron Calder
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: 4 Pavlovas (4 Servings)
Needed Kitchenware: Hand or Stand Mixer, Mixing Bowl, Parchment Paper, Baking Sheet
  • 1 tsp cream of tartar
  • 1 can of unsalted chickpeas/garbanzo beans
  • 200g caster sugar
  • Vegan whipped cream
  • Fresh fruit and nuts
Recipe Directions


  • Preheat oven to 120°C (250°F).
  • Drain the liquid from the can of chickpeas, putting the liquid into a mixing bowl or your stand mixer. The beans won't be used in this recipe, save for later. Whisk the liquid on high for about 15-20 minutes. While continuing to whisk, slowly add in sugar and cream of tartar until thoroughly combined, the mix is glossy, and it can form peaks.
  • On parchment paper, make 5 inch wide and about 2 inch tall shapes leaving about 4 inches of space between each pavlova. Put in the oven and bake for 90 minutes, do not open the oven door during this time.
  • After the 90 minutes, turn the oven off but keep the meringues in the oven for 60 more minutes.
  • They are now ready to remove from the oven. Crack the top of the meringue and top with ample amount of whipped cream and fruit topping. Eat same day, store in the refridgerator for up to 6 hours before serving.

If you do not have caster sugar, you can put granulated sugar into a blender and blend until smooth.

Make sure the beans are unsalted so the meringue won't end up tasting "beany."

Recipe video

Watch Video

Recipe nutrition

Nutritional Information

Yield: 4 Pavlovas
Servings: 4
Information per serving without any toppings:
Energy: 228.9 kcal
Carbohydrate: 54.8 g
Protein: 1.5 g
Fiber: 0 g
Sugar: 51.9 g
Fat: 0.3 g
Monounsaturated Fat: 0 g
Polyunsatured Fat: 0 g
Omega-3: 0 g
Omega-6: 0 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 0 mg 0% DV
Folate: 0 µg 0% DV
A: 0 IU 0% DV
B1: 0 mg 0% DV
B2: 0 mg 0% DV
B3: 0 mg 0% DV
B5: 0 mg 0% DV
B6: 0 mg 0% DV
B12: 0 mg 0% DV
C: 0 mg 0% DV
D: 0 IU 0% DV
E: 0 mg 0% DV
K: 0 µg 0% DV
Calcium: 11 mg 1% DV
Copper: 0 mg 0% DV
Iron: 0.8 mg 4% DV
Magnesium: 0 mg 0% DV
Manganese: 0 mg 0% DV
Phosphorus: 0 mg 0% DV
Potassium: 123.7 mg 3% DV
Selenium: 0 µg 0% DV
Sodium: 5.2 mg 0% DV
Zinc: 0 mg 0% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

What is Pavlova?

Pavlova is traditionally made from egg-based meringue into a very large cake topped with whipped cream and various fruits. Pavlova is named after a Russian ballerina, Anna Pavlova, and is said to have been developed after one of her tours to Australia and New Zealand in the 1920s. It is a very popular dessert in Austrailia and New Zealand, eaten during the summer season and Christmas.

This recipe uses the liquid from a can of chickpeas or garbanzo beans and whips it into meringue using an electric mixer, making it 100% plant-based. The texture is a bit different from the traditional recipe, creating a more crunchy exterior which can be fun to break as you're eating!

You can top this with any toppings you'd like. Shown in the photo and video: vegan whipped cream, strawberry, blueberry, mint leaves, chocolate sauce, and almond slices. Berries work especially well! If your whipped cream is coconut-based, you could think of using tropical fruits to match that coconut flavor as well.


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