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Vegan pavlova wreath made with aqauafaba meringue, topped with strawberries, whipped coconut cream and toasted pecan nuts

Vegan Pavlova Recipe

  • Author: romylondonuk
  • Prep Time: 60
  • Cook Time: 180
  • Total Time: 4 hours
  • Yield: 3-4 1x
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: German
  • Diet: Vegan


This vegan pavlova is created with a magical ingredient: aquafaba! If you’re new to baking with aquafaba, you’re definitely in for a treat. It’s the famous water of a tin of chickpeas (or other white beans) that whips into fantastic peaks and created the most delicious vegan pavlova.

Besides aquafaba, this recipe uses caster sugar and vanilla for flavouring and it creates this amazing vegan pavlova wreath in just a few steps.


Units Scale
  • 160 ml aquafaba (liquid from an unsalted, organic tin of chickpeas)
  • 1 tsp cream of tartar
  • 210 g caster sugar
  • 1/4 tsp xantham gum
  • 1/4 tsp vanilla bean powder

For the toppings: 

  • vegan whipped cream
  • fresh strawberries
  • melted peanut butter
  • toasted pecan nuts


  1. Preheat your oven to 120°C (248°F). 
  2. Place the aquafaba into a large mixing bowl and whip it with an electric whisk for 4-5 minutes or until stiff peaks form. Mix in the cream of tartar, then slowly add the caster sugar spoon by spoon. 
  3. Whip for a further 2 minutes, then add the xantham gum and vanilla powder. After another minute, turn off the electric whisk.
  4. Use a large spoon to shape the pavlova onto a silicone baking mat into a large round wreath shape.
  5. Transfer the tray to the oven and bake at 120°C (248°F) for 3 hours. Do not open the oven door during this time. Once the time elapses, switch off the oven and allow for the pavlova to cool down in the oven for at least 60 minutes before removing them.
  6. Serve right away or keep in an airtight container for up to 5 days. To serve, simply place it onto a serving dish, top the wreath with whipped vegan cream and decorate with fresh strawberries, toasted pecan nuts and drizzle with melted smooth peanut butter. 


Aquafaba doesn’t do well in combination with oil, so ensure to thoroughly clean your bowl and electric whisk before whipping your aquafaba. 

For this recipe, I have created a Christmas wreath, but you can create all kinds of shapes, including small individual pavlova portion sizes. What I recommend however, is to not make the pavlova thicker than 4-5 centimeters as the baking time  and heat will otherwise need to be adjusted


  • Serving Size: per quarter wreath
  • Calories: 213
  • Sugar: 51.4
  • Sodium: 13.5
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 53.5
  • Fiber: 0.1
  • Protein: 1
  • Cholesterol: 0.2

Keywords: vegan pavlova, pavlova christmas wreath, vegan christmas dessert, vegan dessert, aquafaba pavlova

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