Vegan Chocolate Ganache

When it comes to elevating desserts, few things compare to the decadent richness of chocolate ganache. This Vegan Chocolate Ganache delivers all the creamy, glossy indulgence of its traditional counterpart without a drop of dairy. Whether you are using it as a silky drip for a show stopping cake or as a luscious filling for cupcakes, pastries, or layer cakes, this ganache is the ultimate multitasker in your vegan baking arsenal.

The beauty of this recipe lies in its simplicity. Made with just two main ingredients—high-quality dark chocolate and full fat coconut milk from a tin — it comes together in minutes yet adds an elegant touch to any dessert. Its versatility means you can adjust the consistency to suit your needs: let it cool slightly for a perfect cake drip or chill it further for a thicker, spreadable texture.

Rich, glossy, and intensely chocolatey, this vegan ganache is proof that plant-based baking can be every bit as luxurious as its traditional counterparts. Whether you’re making a birthday cake, crafting delicate truffles, or just looking for a dessert upgrade, this ganache is your new go-to. Let’s create some chocolate magic!

To use this as a drip I wait for it to cool slightly before using a teaspoon to spoon a small amount of ganache over the edge of the cake for a test drip. If it drips far enough down the cake but not too far then I pour a bit of the ganache on top of the cake and use a pointed offset spatula to push a little of the ganache over the edge of the cake at small intervals. Then I put the cake in the fridge to set the ganache quickly.

It is important that you use full fat coconut milk from a tin. If you use reduced fat it will not be thick enough and will not turn out glossy. It is also important to make the distinction between coconut milk from a tin which is thicker and used in cooking and the coconut milk drink that you can get. This recipe will not work with coconut milk drink.

If you want a thicker vegan chocolate ganache for example for covering a cake, simply double the amount of chocolate in the recipe. This will make the chocolate to coconut milk ratio 2:1 rather than 1:1 which is used for drips or as a thinner filling.

For the chocolate you can use any dark chocolate that is vegan.

If you would like to try a drip cake why not make my vegan chocolate cake recipe with buttercream and a ganache drip?!

Vegan Chocolate Ganache

Difficulty: Easy

Prep time

15

minutes

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.