This delicious pavlova is made from aquafaba - the water in a can of chickpeas, instead of egg whites!

This recipe was created by @thekindnessechoes



  • 2 cans of chickpeas (drain the liquid into a separate container and store in fridge overnight)
  • 1 1/2 Tbsp corn flour
  • 2 1/2 cups of caster sugar


Cream and Toppings

  • 1 can of coconut cream (I used Chefs Choice Organic coconut cream from IGA as it is the best for whipping)
  • 1 tsp fresh vanilla bean (beans from a cut open and scooped fresh pod)
  • Fresh seasonal fruit
  • Vegan dark or mint chocolate



  1. Set the over to 150°C / 302°F fan-forced
  2. With a (preferably stand) mixer, whip the chilled aquafaba until you see soft peaks
  3. Add the sugar slowly, and keep whisking for 10 minutes
  4. Whisk in the corn flour for 1 minute
  5. On a baking tray, divide the mixture into two and make two circle disk shapes with your meringues.
  6. Turn the oven down to 110 °C / 230°F and bake for 75 – 90 minutes, until slightly browned and firm at the crust (I turned off the oven and left my meringues in the oven overnight)



  1. Whip the coconut cream and vanilla bean with a hand blender for a few minutes
  2. Layer half of the cream onto one of the meringue, then add the other meringue on top, before adding the other half of the cream
  3. Top with fresh seasonal fruits and dark peppermint chocolate.

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