Growing up, every year for my birthday I would request this chewy, sweet, irresistible, delectable dessert- Pavlova. Classically made with whipped egg whites, and sugar, I decided to take the vegan route this time around! And you’ll never guess what the egg replacement in this recipe is…none other than the liquid you find in a can of chickpeas! Um, WHAT? This vegan pavlova does not disappoint and it definitely took me back to my childhood as I dug in.
Before I lose you, this is Picky Husband Approved, and basically, I think it is just the coolest thing ever. The “juice” in a can of chickpeas is called aquafaba, and when whisked for a certain amount of time, it forms peaks and turns white- just like egg whites do! It’s AMAZING!
This vegan dessert is perfect for a little Canada Day celebration this weekend! Red and white- I’ve got you’ve covered! I warn you though, the key to this dessert is patience. It takes at the most twenty minutes from the start until you are placing the batter on the baking sheet. And the rest of the time is spent waiting for the pavlova to bake in the oven and then cool after.
I put in my directions underneath, but I want to make sure you know HOW important it is to not open the oven once the pavlova goes in, otherwise you will be left with a puddle- no joke. I learned this lesson the hard way and was pretty devastated- not crying on the floor devastated, but pretty close. I don’t want you to have to go through that, so consider yourself warned!
I hope you enjoy this vegan pavlova as much as me! It really brought me back to my childhood, and it was so fun to veganize it! And if you are up for the challenge make it this weekend for Canada Day! Cause every Canada Day should involve good food, good company, and some more good food ♥
time to make: 2hr + 45 minutes (most of this is just wait time)
- 1/3 cup LIQUID from the can of organic CHICKPEAS (in most instances you need one 15 oz can, but the amount of liquid inside can vary so it might be good to have two cans at hand in case the one can doesn’t amount to 1/3 cup, then you can open the second one.)
- 1 tablespoon organic CORN STARCH
- 1 teaspoon APPLE CIDER VINEGAR
- 1 teaspoon VANILLA
- 1/4 teaspoon SEA SALT
- 1/2 cup organic ICING SUGAR
- Coconut Whipped Cream
- desired fruit
- Preheat oven to 225°F, line a baking sheet with parchment paper. If making coconut whipped cream make sure you have a can in the fridge overnight.
- Using a kitchen aid mixer or hand-held beaters, add the liquid from the chickpea can into a bowl with the apple cider vinegar. Whisk on high for 3- 5 minutes (should start to look a little frothy at this point). note: I used my kitchen aid mixer, so time might vary if you are using hand-held beaters.
- Once it looks frothy and white, add in the cornstarch and continue to beat the mixture.
- At the 5-7 minute mark, add in the rest of the ingredients.
- Continue to mix on high until thick peaks have formed in the batter. (This was at the 7-minute mark for me).
- Divide batter evenly (you can eyeball this) into 3-4 round shapes.
- Place in the oven for 1 hr and 15 minutes. SO IMPORTANT: do not open the oven AT ALL until the cooking and cooling process is complete.
- Turn the oven off, and leave the pavlova in the oven for one more hour.
- Prepare the coconut whip. See Coconut Whipped Cream
- I would suggest as soon as you top the pavlova with the coconut whip and the fruit that you serve it right away. FYI the coconut whip tends to moisten the pavlova if left on for awhile before it is eaten. This causes the pavlova to get more soggy than deliciously chewy. Therefore, if not using the pavlova right away- place in the fridge until ready to top with the coconut whip and desired toppings!
Save the chickpeas from the can (you can freeze them). Or make my roasted chickpeas with them!