Vegan pavlova

av Veganske fristelser


Vegan pavlova

Classic cake on National Day, but with a vegan twist. As good as the original. Recipe for approximately 5 people. Double it for the pavlova for a whole roasting pan.



  • 1 ½ dl aquafaba
  • 200 g sugar
  • 1 ½ tbsp cornstarch
  • ½ tsp white wine vinegar

    Vanilla cream:

  • ½ dl cornstarch
  • 1 ½ dl sugar
  • 5 dl plant milk
  • 1 tbsp vanilla sugar

    Whipped cream:

  • 2 ½ dl vegan cream


  • ½ pack strawberry
  • ½ pack raspberries
  • ½ pack blueberries


  1. Start making the cake at least a day before serving. Set the oven to 100 degrees.
  2. Whip the chickpea brine in a machine or with a hand mixer for 4 minutes.
  3. Then add little by little sugar while it is whipping. Let it whip for 6 minutes, i.e. 10 minutes of whipping in total. When it is so stiff that the bowl can be held upside down, it is ready.
  4. Put in the cornstarch and white wine vinegar. Whisk until it's blended in.
  5. Put on a baking tray with baking paper. Spread out a little and make it like a small flag. Put in the middle of the oven for 4 hours. If you double the recipe, it must be baked for 8 hours.
  6. While the cake is baking, make the vanilla cream. Put all the ingredients needed in a saucepan and whisk together. Cook while stirring until it thickens. This takes around 1 minute of boiling. Set aside to cool to room temperature.
  7. Whip cream until stiff. Whisk the vanilla cream a little, so it is lump-free and mix the two creams together. Put in the fridge because it has to be completely cold when you put it on the cake.
  8. When the cake is finished baking, place something between the oven door so that it stands ajar and leave it to dry overnight.
  9. Assemble the cake just before serving. Carefully remove the paper from the pavlova and place it on a cake plate. Put on the cream and spread it all over. Cut strawberries into slices and decorate the cake with all the berries as the Norwegian flag.