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Aquafaba Pavlova with Fresh Fruit Recipe

by Leah Vanderveldt




  • 150 g caster/superfine sugar
  • 2tbsp arrowroot powder or cornflour/ cornstarch
  • pinch of salt
  • liquid from 1 x 14oz can of no-added salt organic chickpeas, chilled in the fridge overnight (aquafaba)
  • 1tsp apple cider vinegar
  • 1tsp vanilla extract

To serve

  • whipped cream or Coconut Whipped Cream (see below)
  • 220g fresh fruit (I like berries, sliced peaches or mangoes)
  • icing/confectioners’ sugar for dusting (optional)
  • large baking sheet, lined with baking parchment


Preheat the oven to 150°C/gas mark 2. Place a large mixing bowl in the freezer for a few minutes to make it extra cold. In another bowl, combine the sugar, arrowroot (or cornflour/cornstarch) and salt.

In the large chilled bowl, put the chilled aquafaba liquid (straight out of the fridge) and vinegar and beat with a hand-held electric whisk until soft peaks begin to form, scraping down the sides of the bowl once or twice. While still mixing, start adding the sugar mixture, one spoonful at a time. When all the sugar has been added, beat for about 3-6 minutes until stiff, glossy peaks form. You should be able to turn the bowl upside down without the mixture moving at the end of whipping. Add the vanilla and beat for another 10 seconds.

Tip the mixture onto the prepared baking sheet and form into a 20cm/8in wide circle using a rubber spatula. Leave space around the edges, as it will spread a bit.

Put in the oven and immediately lower the heat to 120°C/gas mark ½. Bake for 1½–2 hours until the outer shell is hardened when you tap it. Turn off the heat and allow the pavlova to cool completely inside the closed oven. When ready, top with whipped cream, fruit and icing/confectioners’ sugar and serve immediately.

Coconut whipped cream



  • 14oz can full-fat coconut milk, cooled in the fridge overnight
  • 1tsp pure maple syrup
  • ¼tsp pure vanilla extract or paste


Put a mixing bowl in the freezer about 5 minutes before you start.

Scoop out the hardened coconut cream from the top of the can, reserving the coconut water for something else (like a smoothie), and place the cream in the chilled mixing bowl.

Whip, using an electric whisk, until light and airy with little to no clumps, about 1–2 minutes. Add the maple syrup and vanilla, and whisk again for about 1 minute.

Recipe from First-time Vegan by Leah Vanderveldt. Published by Ryland Peters & Small


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