Food & Drink

Recipe of the Week: Vegan Lavender Pavlova with Mixed Berries

A berry-filled summer dessert to make the most of your farmers market finds

By Compiled by: Kasee Bailey June 23, 2016


Whether you’re scouring the local farmers markets or foraging in your neighborhood, seasonal berries are a crucial part of your summer diet.

Make the most of your farm-fresh finds with this recipe from Spache the Spatula blogger, Rachael Dart.

Vegan Lavender Pavlova with Mixed Berries



2/3 cup aquafaba (from a 15 oz. can of chickpeas that have been refrigerated overnight)

2/3 cup caster sugar

1 tsp xantham gum

1/4 tsp fine salt

1/2 tsp lavender

1 tsp vanilla

1 tsp white vinegar


15 oz. can coconut cream, refrigerated overnight

1 tbsp confectioners sugar

1 tsp lavender

1 pint tayberries

1 pint golden raspberries

1/2 pint red currants

1/2 pint white currants



1. Chill your mixer bowl in the freezer for ten minutes. Preheat your oven to 350 degrees, and line a baking sheet with parchment paper.

2. Add the aquafaba to the chilled bowl and fit your mixer with the whisk attachment. Beat on medium high until the aquafaba turns white in color. Turn the mixer speed to high. Add in the sugar, a spoon full at a time, the salt, and the xantham gum. Beat to stiff peaks (you won’t believe this, omg), then add in the vanilla, lavender, and vinegar, and beat to combine.

3. Using a silicone spatula, spread the meringue into two 8-10 inch circles on the baking sheet. Bake for 3 hours, or until the meringue feels quite hard to the touch. Allow to cool completely.


1. Scoop the solid white cream part out of the chilled coconut cream can, stopping at the liquid. Add it to a mixer bowl fitted with the whisk attachment. Beat for a minute or so on high, then add in the sugar, lavender, and vanilla, and beat to stiff peaks.

2. Spread half of the coconut whip on the top of the first pavlova, and top with a layer of berries. Set the other pavlova on top, and top with the remaining coconut whip, and berries.


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