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Easy Vegan Pavlova



1 teaspoon cornstarch
1 can of chickpea (aquafaba) water (well drained)
300 grams castor sugar
pinch of salt of choice
Pavlova Topping:
6 passion fruit pulp
coconut yoghurt or cream
fruit of choice to decorate

Easy Vegan Pavlova Directions

Heat oven to 120 C

Cut greaseproof paper to fit a large round pizza pan

Whisk chickpea water vigoursly in a mixer on high for two to three minutes until soft peaks are formed

Turn mixer to slow speed and add 150 grams of castor sugar

Then turn up high again and add the other 150 grams of sugar

Add a pinch of salt

Wisk for another ten minutes on high speed

Dab a little pavlova mix on the greaseproof paper in the corners then flip paper over to anchor the paper to the tin before you start to mould the pavlova

Mould pavlova onto baking tray and spread out evenly

Cook for 60 minutes

Turn oven off. Jam the oven door open and leave the pavlova in the oven to cool completely

The pavlova may crack a little but you can cover this with your topping

For a vegan topping use thick coconut yoghurt and a strained berry puree to dribble everywhere and top with fruit

For a vegetarian topping use whipped cream and a strained berry puree to dribble everywhere and top with fruit

Recipe notes

Fibre content may vary depending on fruit used

Nutrition facts

Per Serving

Fibers (g): 3g

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