Vegan Chocolate Ganache Recipe

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This easy Vegan Chocolate Ganache recipe is rich, glossy and incredibly versatile. Made with just two ingredients, it’s perfect for creating beautiful chocolate drip cakes, filling layer cakes, topping cupcakes or serving as a decadent dessert sauce. Whether you’re decorating a celebration cake or looking for an easy vegan chocolate frosting, this recipe is one you’ll come back to again and again.

TL;DR

• Easy two-ingredient vegan chocolate ganache
• Perfect for chocolate drip cakes
• Rich, smooth and glossy finish
• Great for fillings, toppings and desserts
• Ready in just 15 minutes

Vegan Chocolate Ganache Recipe

Ingredients

For the Chocolate Ganache

• 400ml Coconut Milk (from a tin) *TOP TIP* If using as a filling, use only 200ml Coconut Milk
• 400g Vegan Dark Chocolate

How to Make This Vegan Chocolate Ganache Recipe

For the Chocolate Ganache

1. Pour the coconut milk into a saucepan and heat gently over a medium heat.
2. As soon as the coconut milk begins to bubble around the edges, remove the pan from the heat.
3. Break the vegan dark chocolate into small pieces and add it to the hot coconut milk.
4. Stir continuously until all of the chocolate has melted and the ganache is completely smooth and glossy.
5. For a chocolate drip cake, leave the ganache to cool slightly before using. Test a small drip on the back of the cake first to check the consistency. If it runs too far, leave it to cool for a few more minutes before trying again.
6. If using as a cake filling, allow the ganache to cool completely until it thickens before spreading.

Top Tips

• Chop the chocolate into small, even pieces so it melts quickly.
• Don’t boil the coconut milk for too long—remove it from the heat as soon as it starts bubbling.
• Always test the ganache on one section of your cake before pouring the whole drip.
• If the ganache becomes too firm, gently warm it for a few seconds to loosen it.

Serving Suggestions

This Vegan Chocolate Ganache is perfect for:

• Chocolate drip cakes
• Filling layer cakes
• Topping cupcakes
• Brownies and traybakes
• Drizzling over vegan ice cream or fresh fruit

Storage

Store leftover ganache in an airtight container in the fridge for up to 5 days. If it firms up too much after chilling, gently warm it in short bursts in the microwave or over a bowl of warm water until it reaches your desired consistency. You can also freeze ganache for up to 3 months. Defrost overnight in the fridge before gently reheating if needed.

FAQs

Recipes Similar to Vegan Chocolate Ganache Recipe

• Salted Caramel Recipe
• Chocolate Dipped Strawberry Cake
• Cookie Dough

Vegan Chocolate Ganache

Difficulty: Easy

Prep time

15

minutes

An easy vegan chocolate ganache which is the perfect consistency for a chocolate drip cake.

Ingredients

• 400ml Coconut Milk from a tin

• 400g Vegan Dark Chocolate

Directions

• Heat the coconut milk in a saucepan on the hob. Once it starts to bubble take it off the heat.
• Once the pan is off the heat break up the dark chocolate into the pan and mix. Keep mixing until it comes together to form a smooth ganache.
• For a drip cake wait for the ganache to cool slightly. I always do a test drip to make sure it doesn't drip too far down the cake. If you are using the ganache as a filling wait for it too cool completely.

Comments

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