There’s nothing quite like a chocolate cake that’s decadent, moist, and rich in flavor. But what if I told you that you could have all of that without using any animal products whatsoever? Yes, that’s right – this vegan chocolate cake with chocolate ganache frosting recipe is everything you’d want from a classic chocolate cake but without the guilt or cruelty. It’s a dessert that’s perfect for any occasion, from birthdays to holidays or just as a way to treat yourself after a long day.
Don’t be fooled into thinking that because it’s vegan it’s lacking in texture or flavor. Trust me when I say this cake is anything but bland. The combination of pure maple syrup, brewed coffee and vanilla extract gives the cake a subtle depth of flavor that will leave your taste buds yearning for more. With each bite melting in your mouth, you’ll feel indulgent yet sustained by the pure and simple ingredients.
From new vegans to experienced ones, this recipe will make everyone happy. You don’t even have to be vegan to enjoy a slice of this deliciousness.
So come on, let me guide you towards making the best vegan chocolate cake with chocolate ganache frosting that will have you licking your lips!
Why You’ll Love This Recipe
Are you on the hunt for an indulgent yet cruelty-free dessert? Look no further than this decadent vegan chocolate cake with chocolate ganache frosting recipe. Trust me, once you take a bite of this deliciously moist and chocolatey cake layered with rich, velvety ganache, you’ll never look back.
One of the many reasons you’ll love this recipe is its unique combination of ingredients. Unlike traditional cakes that utilize eggs, butter, and milk, this vegan version uses vanilla-flavored soymilk, apple cider vinegar, and pure maple syrup to achieve the perfect texture and flavor. And trust me when I say that you won’t even be able to taste the difference!
Another reason to try your hand at vegan baking with this recipe is that it’s incredibly versatile. You can easily make substitutions based on your dietary needs or preferences – swap out the unbleached white flour for almond flour for a gluten-free version, or use coconut milk instead of soymilk for a nuttier flavor profile.
But let’s not forget the star of the show here: that luscious vegan chocolate ganache frosting. Made with just two ingredients – dairy-free dark chocolate and coconut cream – it’s easy to make and will have your taste buds singing. Drizzled over each slice of cake or generously spread between layers, this ganache is pure heaven.
So whether you’re a seasoned vegan baker or new to the game, there’s no reason not to give this delicious chocolate cake recipe a try. Trust me – once you sink your teeth into a slice of this rich and fudgy dessert, you’ll be hooked!
Let’s take a look at what you need to make this indulgent vegan cake with chocolate ganache frosting.
- 1 cup brewed coffee
- 1 cup vanilla-flavored soymilk
- ⅔ cup melted coconut oil
- 2 teaspoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 2 cups unbleached white flour
- 1 ½ cups florida crystals sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
Chocolate Ganache Ingredients:
- 8 ounces vegan dark chocolate, chopped
- 1 cup full-fat canned coconut milk
- 1 tablespoon pure maple syrup
Note that for the frosting, you will need to only use ½ cup of the ganache.
The Recipe How-To
Let’s roll up our sleeves and dive into this decadent vegan chocolate cake with chocolate ganache frosting recipe. Trust me, you’re in for a treat!
Gather Your Ingredients
First things first, make sure you have all the ingredients we need for this recipe. Here’s what you’ll need:
- Vegan Chocolate Cake
- 1 cup of brewed coffee
- 1 cup of vanilla-flavored soymilk
- 1 tablespoon of apple cider vinegar
- 1 and ¾ cups of unbleached white flour
- 1 and ½ cups of sugar
- ¾ cup of unsweetened cocoa powder
- 2 teaspoons of baking soda
- 1 teaspoon of baking powder
- A pinch of sea salt
- A pinch of ground cinnamon
- ½ cup of vegetable oil
2 teaspoons of vanilla extract
Chocolate Ganache Frosting
- 2 cups of vegan dark chocolate chips
- 1 and a half cups of coconut milk or cream
Preparing the Vegan Chocolate Cake Batter
Now that we have all our ingredients, it’s time to start preparing the cake batter. Here’s how to do it:
Preheat your oven to 350°F. Grease two 8-inch round cake pans and set them aside.
In a large mixing bowl, whisk together the brewed coffee, vanilla soymilk, and apple cider vinegar until well combined. Set aside for a few minutes to let it curdle.
In another bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, salt, and cinnamon. Mix well.
Add the dry ingredients to the wet ingredients in stages, whisking until smooth after each addition.
Add in the vegetable oil and vanilla extract then mix until smooth.
Divide the batter between the two prepared cake pans.
Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool on a wire rack.
Making the Chocolate Ganache Frosting
Now that our cakes are out of the oven, it’s time to make our rich chocolate ganache frosting to take this cake to the next level!
Place the vegan dark chocolate chips in a medium-sized heat-safe bowl.
In a small saucepan over medium heat, warm your coconut milk or cream until just before boiling then pour over your dark chocolate chips.
Whisk until it becomes smooth and velvety with a ganache consistency.
Pour over one layer cake and spread evenly on top only then put another layer on top, face down; repeat step four until all layers are covered with ganache.
Let it cool at room temperature until ganache sets completely.
Substitutions and Variations
You might be wondering how you can change up this vegan chocolate cake with chocolate ganache frosting recipe to suit your taste buds, or if you’re missing an ingredient or two. Have no fear, for I have some helpful substitutions and variations that will make your chocolate cake dreams come true.
For the wet ingredients, we use vanilla-flavored soymilk, but you can easily swap this with almond milk or coconut milk. Apple cider vinegar acts as the acidic component in this recipe, but if you don’t have any, white vinegar or even lemon juice will work just as well. Pure maple syrup is used to sweeten the cake batter, however, agave nectar or honey can be used in its place. If you prefer a less sweet cake, reduce the amount of sugar by a quarter cup.
For those who enjoy some added texture and flavor to their cakes, consider adding in some chopped nuts such as pecans or walnuts into the batter before baking. You can also sprinkle some cocoa nibs on top of the frosting for an added crunch.
If you’re a die-hard chocoholic like me and want to add more chocolate to this already decadent cake, swap out one cup of the unbleached white flour with unsweetened cocoa powder to give it an even richer chocolate flavor. For those who love peanut butter and chocolate together (who doesn’t?), spread some creamy peanut butter on top of the ganache frosting before adding a layer of another cake on top.
In essence, this recipe is quite versatile and forgiving. Feel free to experiment with different non-dairy milks, spices like cinnamon or cardamom, or even substitute all-purpose flour with gluten-free almond flour to create a paleo version. There are endless possibilities when it comes to baking a perfect chocolate cake and I’m excited for you to try out these variations and substitutions!
Serving and Pairing
Serving and pairing are just as important as the recipe itself. The vegan chocolate cake with chocolate ganache frosting recipe is no exception. This decadent vegan chocolate cake is perfect for any occasion, whether it’s for a birthday party, a special event or an indulgent treat for yourself.
To add even more depth to this cake, you can serve it with a scoop of non-dairy vanilla ice cream, fresh berries or a dollop of coconut whipped cream. The slight acidity of raspberries complement the sweetness of the cake quite well, whereas cherries add a hint of tartness.
As far as drinks go, you may pair this sumptuous cake with coffee or tea. A hot cup of freshly brewed coffee cuts through the richness of the chocolate and accentuates its flavor to create an irresistible duo. Don’t hesitate to use brewed coffee instead of water in this recipe; it will only enhance its intensity.
If you’re feeling adventurous, try pairing this vegan chocolate ganache cake with red wine, port or liqueur. The tannins in red wine provide balance by cutting through the cake’s sweetness while liqueur increases its flavors exponentially.
Now that you know how to present and serve your decadent vegan chocolate cake, there’s no excuse not to make one today. Whether you’re celebrating a holiday or simply craving something sweet, this recipe will undoubtedly satisfy all your dessert desires.
Make-Ahead, Storing and Reheating
Hey there, let’s talk about make-ahead, storing and reheating our scrumptious vegan chocolate cake with chocolate ganache frosting recipe. This cake is perfect for batch baking and making ahead of time, perfect for busy individuals who don’t want to miss out on the indulgent flavors of a decadent vegan chocolate cake.
For make-ahead purposes, you can bake and cool the cake ahead of time then wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate the cake for up to a week or freeze it for up to a month. Make sure that the cake is completely cool before you store it.
Now, let’s talk about reheating your vegan chocolate cake. To reheat a slice of the cake, simply place it on a microwave-safe plate and microwave it for 10 seconds or until heated through. You can also reheat the whole cake by placing it in the oven at 325°F (165°C) for ten minutes or until warm.
And finally, let’s discuss how to store your delicious chocolate ganache frosting. Store any leftover frosting in an air-tight container in the refrigerator for up to a week. When you are ready to use again, allow the frosting to come to room temperature before using.
One last thing to remember is that our vegan chocolate cake with chocolate ganache frosting is so delicious that there may not be any leftovers at all!
Tips for Perfect Results
If you want to impress your family and wow your friends with the perfect vegan chocolate cake, don’t overlook these handy tips. As an assistant to a vegan chef, I have gathered practical advice that will ensure you make a chocolate cake that is rich, moist, and full of flavor. Here are some insights to help you make the perfect vegan chocolate cake every time:
First and foremost, it’s crucial to preheat the oven well before baking. This way, the oven has ample time to reach the desired temperature before the cake goes in. It helps the cake cook through evenly, and there’s less chance of over-browning. Plus, using an oven thermometer is always the best way to know for sure what temperature your oven is running at.
When combining wet and dry ingredients for your vegan chocolate cake batter, be careful not to overmix it. Overmixing can cause extra gluten development in flour-based ingredients and lead to a tough cake texture.
Using pure maple syrup instead of granulated sugar is an excellent way to add natural sweetness and moistness to your batter; however, make sure you mix the syrup properly with other liquid ingredients like brewed coffee or vanilla-flavored soy milk.
Choose high quality cocoa powder when preparing your vegan dark chocolate ganache frosting. You might use equal parts of cocoa powder and dark chocolate together for a richer flavor.
If you’d like your vegan ganache frosting to be thicker, let it cool briefly before applying it onto your chocolate cake.
Rest and chill are critical elements in creating perfect vegan ganache cakes. Cool both layers for about 1-2 hours so that the frosting sets completely before slicing into individual pieces.
Following these proven tricks will help you create a decadent vegan chocolate cake with fluffy ganache frosting that everyone would love!
As with any recipe, there may be some questions that arise while preparing this vegan chocolate cake with chocolate ganache frosting. Whether you’re a seasoned baker or trying out vegan baking for the first time, it’s always helpful to have some guidance along the way. In this section, I’ll address some commonly asked questions about this recipe to help ensure your baking journey is as smooth as possible.
What is the difference between chocolate frosting and chocolate ganache?
Whipped chocolate ganache and chocolate frosting are two distinct toppings used for desserts. Whipped chocolate ganache is created by combining chocolate, heavy cream, and occasionally gelatin. Meanwhile, chocolate frosting is typically prepared using butter, cocoa powder or chocolate, and a significant amount of sugar.
Is ganache frosting better than buttercream?
When it comes to choosing a frosting for your cake, there are two popular options to consider: buttercream and ganache. Buttercream is known for adding extra moisture to the cake, while ganache boasts a rich chocolate flavor that is less sweet. It’s important to try both options out before deciding on which to use for a special event or occasion.
Can you cover a cake in chocolate ganache?
If you’re looking for a delectable pairing of luscious double cream and chocolate, then you’ve stumbled upon the perfect recipe. This delightful combination is the perfect filling or icing for cakes.
Does ganache set hard on a cake?
Ganache is a versatile ingredient often utilized in desserts such as chocolate cakes, cheesecakes, pies, and peanut butter cupcakes. It’s possible to create a thicker and hardening texture for your chocolate ganache by allowing it to cool or by adding more chocolate to it.
This Vegan Chocolate Cake With Chocolate Ganache Frosting recipe is the real deal. While it’s vegan, it can easily hold its ground with any other chocolate cake out there. With ingredients like apple cider vinegar, brewed coffee, and pure maple syrup, this cake has a sweet and tangy flavor that will feel like a party in your mouth.
But what really sets this recipe apart is the decadent vegan chocolate ganache frosting. Made with coconut cream, dark chocolate, and powdered sugar, this frosting takes this cake to the next level. It’s velvety smooth and rich, making it the perfect complement to the fluffy chocolate cake.
And don’t let the fact that this cake is vegan deter you! It’s just as moist and delicious as any non-vegan cake. Plus, by using non-dairy milk and coconut cream instead of heavy cream, it’s not only healthier for you but also more environmentally friendly.
With these tips and tricks, substitutions and variations, make-ahead suggestions, serving ideas and pairings – this recipe is sure to impress even the toughest critics. So go ahead and give it a try! You’ll be delighted with the results!
Vegan Chocolate Cake With Chocolate Ganache Frosting Recipe
- 1 cup unbleached white flour
- 1 cup pastry flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 cup sweetened cocoa powder
- 1 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup sugar (I use turbinado sugar)
- 1 cup original soymilk
- 1 cup pure maple syrup
- 1/2 cup safflower oil
- 2 teaspoons apple cider vinegar (Braggs)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 4 cups non-dairy chocolate chips (I use Sunspire organic semi-sweet)
- 1 cup vanilla-flavored soymilk
- 1 tablespoon brewed coffee
- 1/4 cup pure maple syrup
- Preheat oven to 350°F.
- In a large bowl mix flours, baking soda, baking powder, cocoa, salt, cinnamon, and sugar. In another bowl, mix 1/2 cup water, original soymilk, maple syrup, vinegar, vanilla extract, and almond extract. Pour wet ingredients slowly into dry, combining as you pour. Mix well to combine.
- Line two 9-inch cake pans with parchment paper, or waxed paper. Divide batter evenly into both cake pans. Bake 40 to 45 minutes, or until tester comes out clean. Remove from oven and let cool on wire racks about 30 minutes.
- To prepare frosting, put chocolate chips, vanilla soymilk, coffee, and syrup into a double boiler. Heat until chocolate chips melt, blend all ingredients. Set aside to cool, immersion blend about 1 minute. Cool in refrigerator about 1 hour. Warm slightly before frosting cake.
- (Also, the frosting recipe yields enough to frost 2 layer cakes. So, you'll definitely have more than enough. It's also really good melted as a topping on soy ice cream).
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.