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Gluten Free Vegan Strawberry Pavlova

Makes 1 pavlova

This vegan showstopper makes a wonderful summer desert. For best results, don’t omit the Xanthan Gum and Vitamin C and the tinned chickpeas and tinned coconut milk need to be chilled overnight.

Free from Gluten, Egg, Soya, Wheat, Nuts
Vegetarian, Vegan

Ingredients

Change Quantities:
  • VEGAN MERINGUE
  • 100ml aquafaba (liquid from tinned unsalted chickpeas)
  • 1 tbsp icing sugar
  • ¼ tsp FREEE Xanthan Gum
  • pinch Doves Farm Vitamin C
  • 125g caster sugar
  • VEGAN CREAM AND STRAWBERRIES
  • 2 x 400g tins of coconut milk
  • 50g icing sugar
  • 1 tsp vanilla extract
  • 400g strawberries
  • icing sugar, for decoration

Vegan Meringue

  1. The day before you plan to make the meringue, chill a tin of chickpeas in the fridge overnight.
  2. Pre-heat the oven.
  3. Put a baking liner onto a large baking tray.
  4. Drain 50ml of the aquafaba liquid from the tin of chickpeas into a large mixing bowl and use the rest of the tin for other recipes.
  5. Spoon the icing sugar into a small bowl, add the xanthan gum and vitamin C, stir to combine and set aside.
  6. Measure out the caster sugar.
  7. Whisk the chilled aquafaba liquid with electric beaters until soft and pillow-like peaks appear.
  8. Add the caster sugar, a spoon at a time, and continuing to beat the mixture until it is all combined.
  9. Sieve half the prepared icing sugar and xanthan gum mixture over the top and beat to combine.
  10. Sieve the remaining mixture over the top and beat again.
  11. Tip the vegan meringue onto the prepared baking tray and spread it into a 23-25cm/9-10” circle.
  12. Using the back of a spoon, spread some of the meringue from the middle towards the edges to form a rim, leaving the inner part thinner.
  13. Bake for 90 minutes, then turn off the oven and leave the meringue to cool completely.

Vegan Cream

  1. Chill the cans of coconut milk for at least two hours, preferably overnight.
  2. Open the tins and spoon the thick part of the coconut cream into a mixing bowl (use the remaining liquid in other sweet or savoury recipes).
  3. Beat the coconut cream to form soft peaks.
  4. Sieve the icing sugar into the bowl and beat until it is combined.
  5. Add the vanilla extract and beat again.

To Assemble the Pavlova

  1. Carefully transfer the vegan meringue from the baking tray to a serving plate.
  2. Tip the whipped vegan cream into the middle of the meringue.
  3. Top with whole or sliced strawberries.
  4. Sieve a little icing sugar over the top, for a decorative effect just before serving.

Equipment

electric beaters, 2 x mixing bowls, baking liner and large baking tray

Temperature

150°C, Fan 130°C, 300°F, Gas 2

Cooking time

90 minutes + refrigeration time

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Ingredients

Change Quantities:
  • VEGAN MERINGUE
  • 100ml aquafaba (liquid from tinned unsalted chickpeas)
  • 1 tbsp icing sugar
  • ¼ tsp FREEE Xanthan Gum
  • pinch Doves Farm Vitamin C
  • 125g caster sugar
  • VEGAN CREAM AND STRAWBERRIES
  • 2 x 400g tins of coconut milk
  • 50g icing sugar
  • 1 tsp vanilla extract
  • 400g strawberries
  • icing sugar, for decoration

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