Mini Vegan Berry Pavlovas Recipe - Plantiful Bakery (2024)

These Mini Vegan Berry Pavlovas are crispy, light, sweet, and super easy to make. Topped with vegan coconut whipped cream, jam, and a mix of fresh berries. Dairy-free, egg-free.

THESE MINI PAVLOVAS ARE

• vegan
• dairy-free
• egg-free
• gluten-free
• light
• crispy
• gooey on the inside
• sweet
• easy to make
• made with aquafaba
• topped with whipped coconut cream and berries
• so delicious

WHAT YOU NEED TO MAKE MINI VEGAN PAVLOVAS

You need the following ingredients to make these mini vegan berry pavlovas (the exact measurements are in the recipe card below):

Pavlovas:

• Aquafaba – liquid from a can of chickpeas. Use canned chickpeas low in salt. Once you open the can, drain the water from the can to the bowl through a strainer.
• Cornstarch – makes the meringue soft in the center.
• Granulated sugar – make sure to add the sugar slowly and gradually while whipping the meringue.

Coconut Whipped Cream:

• Coconut cream – Use the cream from a can of full-fat coconut milk that has been chilled overnight in the fridge so that the cream separates. You may also find already separated coconut cream in your store and use that.
• Powdered sugar

Toppings:

• Jam – use berry jam of your choice.
• Fresh berries

Equipment you need:

• Strainer
• 2 glass bowls – The bowl you use for whipping the aquafaba needs to be completely grease-free.
• Hand mixer or a stand mixer
• Baking tray
• Parchment paper
• Piping bag and piping star tip

HOW TO MAKE MINI VEGAN BERRY PAVLOVAS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 230°F (110°C) and line the baking tray with parchment paper. Set the tray aside.

2. Step: Make aquafaba meringue

Open the can of chickpeas and drain the chickpea water (aquafaba) through a strainer into a large glass bowl (make sure the bowl is grease-free).

Whisk the aquafaba, using a hand mixer or stand mixer, on high speed until stiff peaks form. It should take about 8-10 minutes. If you tilt the bowl and the aquafaba slides down, keep whipping. Add cornstarch and then slowly and gradually add the granulated sugar while the mixer is running, and mix for about 5-8 minutes until the sugar dissolves.

3. Step: Bake the pavlovas

Pipe or spoon the mixture onto a lined baking tray into 14 individual meringues (with a diameter of approx. 2,7 inches/7 cm), making space between each one.

Bake in preheated oven for 1 hour 30 minutes. Do not open the oven while baking. Turn the oven off and leave the pavlovas in the oven until completely cool.

4. Step: Make coconut whipped cream and serve

Add coconut cream and powdered sugar to a mixing bowl, and whip it with a hand mixer until light and fluffy and small peaks form.

Serve cooled pavlovas with coconut whipped cream, berry jam, and fresh berries of your choice.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN PAVLOVA?

Store the pavlovas without any topping in an airtight container at room temperature.

HOW LONG DOES VEGAN PAVLOVA LAST?

Homemade mini vegan pavlova will last for about 3 days in an airtight container.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Chocolate Mousse (made with aquafaba)
• Baked Cheesecake with Raspberry Sauce
• White Chocolate Pistachio Cookies
• Lemon Poppy Seed Loaf Cake
• Strawberry Cupcakes

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Happy baking!

Nutrition Facts

Serving: 1 pavlova* / Calories: 75kcal / Total Fat: 3,2g / Saturated Fat: 2,9g / Cholesterol: 0mg / Total Carbohydrate: 12,6g / Fiber: 0,7g / Sugar: 10,9g / Protein: 0,3g / Sodium: 4mg

* without berries or jam