2020 Vegan Pavlova Cake

Just before the sparkle of the New Year is fading away it's time to make one more festive dessert and welcome 2020.

vegan pavlova cake with coconut ice cream whipped cream and berry compote

'After the holidays' could be pretty harsh for some of us, especially around this time of the year when the winter is at its peak and the next holiday is nowhere to be seen. That's why the best thing to do before diving back into your daily routine or starting to check the boxes in your 2020 resolution list, is to make one more dessert.

firm and glossy meringue peakes
filling a pastry bag using a glass
Filling a pastry bag using a tall glass.
filled pastry bag
piping the meringue
dried vegan meringue
Making sure the meringue is completely dry

This vegan pavlova has a guaranteed wow effect! With 3 layers of meringue, creamy coconut ice-cream, fluffy coconut whipped cream and a berry compote, it can't possibly disappoint you.

berry compote
piping coconut whipped cream on top of the pavlova
garnishing the vegan pavlova cake with strawberries
adding coconut ice cream to the vegan pavlova cake with whipped cream and berry compote

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Prep Time
1 hour
Bake Time
3 hours


Vegan meringue

  • 0.5 cup aquafaba - chickpeas cooking water (see full explanation here)
  • 1 pinch salt
  • 0.5 tsp apple cider vinegar
  • 0.75 cup powdered sugar (I like to make my own, using organic cane sugar)
  • 1 tsp vanilla extract
  • 1.5 tbsp corn starch

Berry compote

  • 10.5 oz frozen / fresh berries
  • 2 tbsp maple syrup

Coconut whipped cream

Coconut ice cream

For Garnish

  • fresh strawberries


  1. Preheat the oven to 250º F / 120º C. Line a baking tray with a sheet of parchment paper and use a pencil to draw three 7"/18cm circles (depending on your oven size, you may need to use 2 separate papers).

  2. Using a stand mixer or a hand mixer, start whipping the aquafaba with a pinch of salt for about 1 minute. Add the vinegar and whip for 2 more minutes, until the aquafaba starts getting white and thick. Gradually add the sugar and whip for about 2 minutes until you get glossy, firm and sticky meringue peaks. Add the vanilla extract and mix to blend (about 30 seconds). Finally, using a silicone spatula, carefully fold the corn starch into the meringue mixture.

  3. Fill a big pastry bag with the meringue mixture - hold the bag in the middle and fold the top of the bag to open it up. With a spoon or spatula, scoop the mixture and place it at the bottom of the bag (make sure you only fill it 3/4 of the way up). Another great option is to place the pastry bag in a tall glass and fold the top over the edges of the glass and use both hands to fill it up.

  4. Twist the top of the bag, and cut the corner of the filled bag.

  5. Pipe about 1/3 of the meringue to each of your circles, and use the remaining mixture to create small meringue drops which you could later use for garnish.

  6. Bake for 2.25 hours, then turn the oven off but leave the tray inside with the oven’s door slightly open for another 45 minutes for the meringues to dry out fully.

  7. In the meanwhile, if you intend to use homemade ice-cream, prepare the coconut ice-cream.

  8. Prepare the berry compote - Place the berries and maple syrup in a saucepan over medium heat and simmer for about 5 minutes, until the fruit is softened and slightly sticky. Refrigerate in a container, until you are ready to serve the pavlova.

  9. Prepare the whipped coconut cream just before you are ready for serving, as instructed in this recipe.

  10. Prepare the pavlova for serving - Place the first layer on a plater, top with ice-cream, whipped coconut cream (I like to use a pastry bag for that as well) and berry compote. Continue the same with the 2 other layers. Garnish with strawberries and small meringue drops.

  11. If you have any unused meringue, keep it in an airtight container.