This pink aquafaba pavlova is not only stunning, delicious and perfect for Valentine’s Day, it’s also completely vegan and uses only natural colourings to give it that gorgeous pink shade.
If you’re looking for a vegan dessert to make this Valentine’s Day to wow your significant other or just to enjoy yourself then look no further. My aquafaba pavlova recipe is (if I do say so myself) absolutely incredible and it looks stunning as well. Not to mention the fact that you’ve gone to the trouble to seek out and make a vegan pavlova recipe for your loved one.
Have you baked with aquafaba yet? If you’re wondering “what is aquafaba?” then let me tell you that – if you’re a vegan – it’s about to change your life. Well, maybe that’s a bit of an exaggeration but it really is an incredible ingredient.
Aquafaba is the liquid that a tin of beans sits in. It works amazingly in place of eggs in many recipes. The most common type of aquafaba used in baking is that from a tin of chickpeas but I have subbed other white bean aquafaba on occasion and also used black bean aquafaba to make these vegan salted caramel brownies.
Last summer I was amazed when I tried vegan macarons for the first time – these were made with aquafaba and there was absolutely no taste difference between the vegan ones and those made with eggs.
So experimenting with using aquafaba to make vegan meringue has been at the top of my list of things to do for ages. But somehow it didn’t feel right doing this on my healthy kids food blog Sneaky Veg. Now I’ve taken the plunge and started a brand new vegetarian and vegan blog it seemed like the perfect opportunity to experiment. And with Valentine’s Day coming up, and the Free From Gang coming together to create free from Valentine’s recipes it was as if all the stars were aligned.
A few things to mention:
- I would recommend using a high powered electric whisk for this. I have a Sage Scraper Mixer*.
- the pink colour comes from beetroot powder. You can leave this out if you want a white meringue, all other quantities remain the same
- make sure that your chickpeas are in unsalted water – salty meringue isn’t going to taste right
- and finally, berries are not in season here in the UK at the moment so I used frozen berries. If there’s going to be a little while between assembling the pavlova and serving you could put them on frozen but if you’re serving immediately you’ll need to allow them to defrost first.
Vegan pink aquafaba pavlova
For the pavlova
- 120 ml aquafaba liquid from 1 tin of chickpeas - check that it’s unsalted
- 225 g caster sugar
- 1/2 tbsp beetroot powder
- 1.5 tsp white wine vinegar
For the topping
- 2 x 400g tins of coconut milk left in the fridge overnight
- 200 g mixed berries fresh or frozen and defrosted
Preheat the oven to 130°C(fan)/150°C/gas mark 2.
Line a baking tray with baking paper and draw a 23cm circle on it - the easiest way to do this to draw around a cake tin.
Whisk the aquafaba in an electric mixer for 10 minutes until stiff.
Continue whisking for a further five minutes adding the sugar a spoonful at a time.
Whisk in the beetroot powder and finally the white wine vinegar.
Spread the meringue on top of your circle on the baking paper, making the sides higher than the middle.
Place in the oven and reduce the heat to 120°C(fan)/140°C/gas mark 1.
Bake for 1 hour 15 minutes to 1 hour 30 minutes until firm on top.
Turn the oven off and leave in oven until completely cool.
When ready to serve take the tins of coconut milk out of the fridge and scrape out the solid white part, leaving the clear liquid behind. You should have something like 350g of solid white coconut milk - but don’t worry if it’s slightly out. Whisk for 3-4 minutes at high speed with an electric mixer until it’s smooth and well combined.
Transfer your meringue base to a serving dish, spread over the coconut cream and cover with the berries. Serve as soon as possible and store any leftovers in the fridge.
This recipe is part of a Free From Valentine’s Day recipes series. The following bloggers will be taking part and I’ll add their recipe links here as they’re published.
Allergy free Valentine’s biscuits by Lauren at Dilan and Me
Gluten free tiramisu by Mel at Le Coin de Mel
Vegan chocolate truffles by Nathalie at The Intolerant Gourmand
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