Pavlova (GF)





1 1/3 cups Aquafaba (a.k.a. chickpea water, a.k.a. liquid magic)
2 cups caster sugar (it must be caster sugar or icing sugar - regular white sugar is too grainy) 
1.5 tsp apple cider vinegar
1 tsp arrowroot powder
1 tsp xanthan gum
1 tsp vanilla bean paste


1 can coconut cream, refrigerated for at least a day
1 tbsp icing sugar
1/2 tsp salt
Seasonal fruit


1. Preheat oven to 120°C. Trace two circles on two separate pieces of baking paper using a 8 inch cake tin - these will be your shaping guides for your pavlova layers. 
2. Whisk aquafaba and vinegar until it becomes thick white foam and forms soft peaks. Vinegar will help soften proteins and trap more oxygen in your pav so don't omit it. 
3. Continue whisking on a medium speed and incorporate caster sugar, 2 tbsp at a time, whisking until all the sugar is used up. The mixture should now form stiff peaks.
4. Add the xanthan gum, arrowroot and vanilla and whisk quickly until evenly combined.
5. Place baking paper on baking trays, flipping the baking paper lover so the pav mix won't come into contact with the pen/pencil ink. 
6. Set aside 1/2 cup of the pavlova mix. Fill a piping bag with the mix and evenly fill the inside of the pav guides. Draw the outermost edge the circle first - this will help shape a perfect circle. 
7. Put the two pavs into the oven, immediately turning heat down to 100°C. Bake for 3.5-4 hours, swapping the shelves half way through for even baking. 
8. Make the cream while the pav bakes, using the same bowl and the remaining 1/2 cup pav mix - This will give your cream a delightful marshmallowy texture. Scoop the firm coconut cream out from the can, leaving the water. Whisk on high with icing sugar and salt until a smooth cream forms. Refrigerate until it's time to decorate!
9. To check if your pavlova is ready, pick up the corner of the baking paper and feel to see if the bases are still soft. It should keep together when peeled off slightly from paper. Turn oven off, using a tea towel to keep door slightly ajar so pav cools completely before dressing. 
10. Layer your pavlova with cream and fruit to serve and serve immediately!


  • I have created a two-layered pavlova as single-layered aquafaba pavlovas don't hold as well, and tend to need 5hrs + of baking time

  • More baking time will give you a stronger pavlova.

  • Use a standing mixer for best results, if you don't have one, don't worry - this can definitely be done with a hand-held mixer, just stay committed to whipping the Aquafaba as it takes a little while longer!

Elizabeth Miu