Chocolate and cherries combination is oh so irresistible! Add them to a sweet, light, crispy outside layer, and soft inside, pavlova cake, and you have a heavenly dessert. This Vegan Black Forest Pavlova Cake is oozing with cherry and chocolate flavour. It's a delicious-looking cake that will fulfill your sweet cravings with just one bite.

Pavlova cakes are a meringue-based dessert known to be luscious, and sweet, crispy, light, but with a soft marshmallowy like interior. It really makes an elegant dessert and the options of toppings, and whipped cream-based combinations are countless.

Honestly, I've never been attracted to this dessert, not really. I'm not a fan of super sweet desserts. I like my desserts, borderline sweet. However, I'm a fan of cherries and chocolate in a cake, and I love a good challenge.

Making a vegan pavlova cake has been on my to-do list for a while now, a long while. I've always thought that it's impossible to achieve the meringue without egg whites. Of course, I've seen the vegan pavlovas popping everywhere, and I've realized it must be totally do-able. So, I made up my mind to start my own project of making a vegan pavlova.

And, so it started with few trials and errors. There was attempt one, and then two and finally three. At the first attempt, I just went with what I knew about making meringues, but I failed at the baking part, temperature set too high. You see, baking meringue made from chickpea water, or aquafaba is quite different.

The baking process is one of the keys to obtaining a successful pavlova. Before the second attempt, I did some research and watched other bloggers doing their pavlovas, but the timing and temperatures for baking weren't that accurate. So, at the third attempt, I combined all the knowledge and experience I've gained from my first two attempts, and all was right in the world. The timing was right, and the low temperature nailed. I was so proud of myself! :)

The one downside to this cake, or at least to me, is using refined sugar. Yes! I haven't used refined sugar, or icing sugar in forever. Can't even remember the last time. Since I had to choose icing sugar, I went for the best brand out there, 100% organic certified, and non-GMO, gluten-free. But, sugar is sugar, you know. I had to go for a quality icing sugar to cancel the dark cloud floating in my mind telling me that I'm using refined sugar for this recipe. Funny! I'm not trying to make anyone feel bad, please know that. Once you get into a habit of using a certain type of ingredients is hard to go back. But, you may not have this black cloud floating around in your mind, so go with the sugar option that makes you feel comfortable, and you can afford. Now, my next challenge is to find a way to make pavlovas with unrefined sugar. I'll get back to you on that one.

This cake is worth creating, though. It's such a beautiful looking dessert, and it makes a lovely birthday cake or just a weekend indulgence. And it is sweet, my friends! Two bites from this cake and dessert time is over. :) If you fancy sweet desserts, you'll absolutely enjoy making this cake. It's a chance to impress your guests, but make sure you've got the patience to bake those pavlova layers.

The chocolate cream that I've added to this cake is my go-to vegan version that I've created one afternoon when my son craved something sweet. It's coconut cream-based, beaten until it turns into a whipped cream consistency. Adding rum extract to this cream is a game changer. You can easily substitute the rum extract for vanilla, but it's the best flavouring choice with cherries and chocolate. Try it, and you'll see for yourself.

Now that the cherries are almost out of season, you can substitute with other fruits or blueberries. There are so many choices like I said. The pavlova cakes are the star of the show, and almost any sweet topping option will do. As long as you nail the pavlova baking, the rest are details. :)

Jump into the recipe, and make sure you follow the instructions to the dot. I've timed the entire process to the second almost, so I'm hoping your replica will be a successful attempt. Let me know if you have any questions about the process if you're thinking to try it out.

I'm hoping you'll enjoy making this super delicious dessert, and don't forget to share with me the results. I'd love to see your pavlova cake. :)

Cheers to you, my friends.

T

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