This year I feel a particular need for summer. Maybe it’s because in Italy spring has been quite cold and rainy. Or maybe it’s the worldwide pandemic that makes us all stay at home. Anyway, no matter what’s the reason, I’m longing for light clothing, bright sun, fresh air and blue sky with some big white puffy clouds. Unfortunately, no one of us can change the weather. But we can change our menu! And that means that we can create something light and fresh in our plate. Something that looks like a puffy white cloud and tastes like summer. What am I talking about? – My easy vegan Pavlova cake, of course!
For those of you who don’t know, Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. While those of you, who know what Pavlova is, might ask: how is it possible to make it vegan, if meringue is made of beaten egg whites? You also might be worried that this is one of the many vegan recipes online, for which you need to spend a fortune in a specific vegan food shop to buy some strange ingredients. Well, I have good news for you! – Most probably all the necessary ingredients you already have at home! Or, if you don’t, they can be easily found in almost any food store. And they are all cheap!
Useful tips for preparing easy vegan Pavlova cake
If you follow all the steps precisely, the outcome most probably will be perfect. But in general, when it comes to vegan meringue, there’s always a possibility that it doesn’t come out exactly as it should. One of the culprits could be your oven. Since the correct baking temperature for vegan Pavlova is crucial, keep in mind that the result is not guaranteed to be perfect the first time you make it. If you prefer to train yourself, I advise you to first make my vegan meringue cookies. With them you’ll understand if the baking temperature of your oven matches the temperature that you’ve set. And you’ll also learn how to work with aquafaba – the main ingredient of this easy vegan Pavlova cake.
Aquafaba is the liquid from cooked or canned chickpeas. I used aquafaba from canned chickpeas. Of course, it contains some salt, but you won’t feel its flavor. If you want to avoid salt completely, make your own aquafaba by boiling soaked dry chickpeas and then reducing the liquid to the consistency that resembles raw egg whites. It takes some time, but in such a way you’ll skip the added salt. On the internet you can find many advices on how to make your own aquafaba. But I repeat – you can easily use the brine from canned chickpeas to obtain an equally delicious result! Another important thing – all the utensils and the bowl, in which you’ll whip the aquafaba, must be completely clean! There cannot be any greasy residue, otherwise you won’t be able to whip it.
Even though it might be a bit tricky to make this easy vegan Pavlova cake the first time, I’m sure that you won’t regret trying this recipe, because it really is:
-
vegan
- refreshing
- fluffy
- creamy
- sweet
- juicy
- silky smooth
- cloud-like
- gluten-free
- egg-free
- and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more: snap a picture of your masterpiece and post it on Instagram by tagging @vegan_bunnymommycooks or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
| Prep Time | 30 min |
| Cook Time | 120 min |
| Passive Time | 60 min |
| Servings |
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- 150 ml of aquafaba – chickpea brine (150 ml can be obtained more or less from 1 can of chickpeas)
- 1/2 teaspoon of white wine vinegar (or rice or apple vinegar)
- 100 g of caster sugar
- 30 g of cornstarch
- 300 g of different types of fresh berries (strawberries, blueberries, raspberries, cherries etc.)
- 350 g of the white solid part of full fat coconut milk (refrigerated overnight before use)
- 1 tablespoon of sugar (or any other type of sweetener)
Ingredients
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- heat the oven to 100°C/210°F (Important – do not set the temperature higher! Higher temperature can cause melting. That’s why it’s even safer to set it 2 – 3 degrees lower than indicated) and line a baking tray with clean parchment paper, then set it aside;
- in a small bowl mix together caster sugar and cornstarch, set aside;
- pour aquafaba in a completely clean bowl without any greasy residue. By using an electric whisk or a stand mixer beat the aquafaba until it starts to resemble beaten egg whites, but is still a bit unstable (takes about 5 minutes). At this point add vinegar and continue to beat until stiff peaks have formed (takes about another 5 minutes). To control if the mixture is stable enough, slowly turn the bowl upside down. If the mixture doesn’t start to slide around, you can begin adding the caster sugar and cornstarch;
- add the caster sugar and cornstarch tablespoon by tablespoon by continuing to beat the mixture – it’s very important not to add all the caster sugar and cornstarch at once, otherwise the mixture may deflate;
- once all the caster sugar and cornstarch are added, turn off the mixer;
- with a clean spoon transfer the fluffy mixture on to the previously prepared baking tray by creating a round bowl-like shape with uneven edges. Be aware that during baking the shape will flatten a bit, so make the edges high;
- place the baking tray in the preheated oven and bake for 2 hours (Important – during the baking, do NOT open the oven door!);
- once the baking time is over, turn off the oven, slightly open the oven door, but keep the baking tray still inside the oven for about 1 hour, so that the base dries out completely;
- shortly before serving, prepare the cream for the cake by adding sugar to the hard part of the coconut milk and beating it until a fluffy soft cream is obtained. Then wash and pat dry the berries;
- cover the Pavlova base with the prepared cream and berries. If wanted, sprinkle some extra caster sugar on top of the berries. Serve immediately.
