This pink aquafaba pavlova is 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.
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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.
What is aquafaba?
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.
After more aquafaba ideas? Check out these 20 recipes.
Is it possible to make vegan meringue?
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 meringues 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 vegan blog it seemed like the perfect opportunity to experiment. And with Valentine’s Day coming up it was as if all the stars were aligned.
A few things to mention when making vegan meringue:
- I would recommend using a high powered electric whisk for this aquafaba pavlova. 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.
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How to make vegan aquafaba pavolva
If you have made this recipe and loved it please consider leaving a comment and rating below.
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
- 800 g tinned coconut milk left in the fridge overnight 2 standard tins
- 200 g mixed berries fresh or frozen and defrosted
To make the meringue
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 120ml aquafaba in an electric mixer for 10 minutes until stiff.
Continue whisking for a further five minutes adding 225g sugar a spoonful at a time.
Whisk in 1/2 tbsp beetroot powder and finally 1.5 tsp 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.
To make the filling
When ready to serve take 2 x 400g 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 200g 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. Here are the other recipes:
- Healthy homemade chocolate waffles by Eva at The Healthy Tart
- The best gluten free shortbread by Vicki at The Free From Fairy
- Chocolate layer cakes by Kate at Gluten Free Alchemist
- Decadent chocolate roulade with coconut cream by Laura at Dairy Free Kids
- Creamy vegan tiramisu by Midge at Peachicks Bakery
- Valentine’s vegan biscuits by Emma at Free From Farmhouse
- Raspberry and coconut dark chocolate hearts by Nova at Cherished by Me
- His and hers vegan Valentine parfaits Jo at Modern Food Stories
- Allergy free Valentine’s biscuits by Lauren at Dilan and Me
- Gluten free tiramisu by Mel at Le Coin de Mel
- Chocolate coconut truffles by Jenna at A Balanced Belly
- Vegan chocolate truffles by Nathalie at The Intolerant Gourmand
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