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:
- silky smooth
- 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!