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Mango and Passionfruit Vegan Pavlova

Anything you can do we can do vegan, and making egg-free, dairy-free pavlova is easier than you think! How? Aquafaba!

Otherwise known as chickpea water, aquafaba is a great egg replacer as it’s great at binding ingredients together. Gone are the days we drain chickpeas over the sink. By whisking aquafaba up with powdered sugar, cream of tartar and xanthan gum you get a light and fluffy meringue that no one could tell is plant-based!

Cooked using

  • For the meringue
  • 2 cans chickpeas
  • 1/3 tsp cream of tartar
  • 1/8 tsp xanthan gum
  • 1 tsp lemon juice
  • 0.5 tsp vanilla extract
  • 190g powdered sugar
  • For the toppings
  • Whipped coconut cream (or other vegan cream)
  • 200g frozen mango (blended in a food processor)
  • Passion fruit (3 pack)
  • 2 tbsp Good Hemp hemp seed hearts



Add two cans of chickpea water to a small saucepan and reduce by half. Set aside to cool in the fridge for at least 2 hours.


Once cooled add to large bowl and add your cream of tartar and xanthan gum. Whisk the mixture until pale and frothy. Add lemon juice and vanilla extract. Start whisking again and add sugar 1 tablespoon at a time.


Keep whisking at full speed for approx. 10 minutes until stiff peaks form, when they keep their shape its ready. Spoon mixture onto lined baking tray and shape into circle (approx. 25cm diameter). Bake for 3 to 3.3 hours at 100°C (fan oven) or 120°C (non-fan oven).


To check if the pavlova Is baked insert a wooden skewer in the middle. If the inside is completely wet, place the pavlova back in the oven and check again. It’s baked when the top layer is set, and the inside of pavlova is only slightly wet in the middle.


Once baked, turn off the oven and leave your pavlova in the oven to cool overnight with the door shut. This will set the chewy centre.


When you’re ready to serve, top off with whipped coconut cream, blended mango puree, passion fruit and hemp seed hearts. Enjoy!

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