This vegan chocolate ganache frosting is the most silky smooth, velvety frosting ever. It’s so rich and decadent and really easy to make too!
Oh. My. Ganache! This vegan chocolate ganache frosting is soooo fab.
No wonder at all really considering the ingredients list.
With just 4-ingredients: dark chocolate, coconut cream, coconut oil and powdered sugar, this chocolate ganache frosting ticks all the boxes when it comes to rich, smooth, chocolate deliciousness.
You’ll love the way the dark chocolate richness comes through so decadently in this frosting and how it takes a chocolate cake from good to great.
I’ve made myself very popular by taking chocolate cake with this frosting to family occasions I can tell you.
What You’ll Need For This Recipe
How To Make Vegan Chocolate Ganache Frosting
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Break up the vegan chocolate into small pieces and place into a heat safe bowl.
- Place the coconut cream and coconut oil into a pot or saucepan and heat until it reaches a simmer. Don’t let it boil. Alternatively heat it in the microwave until just before it boils. Pour over the chocolate in the bowl, making sure that the chocolate is completely covered.
- Let it sit for a minute to let the chocolate melt and then whisk with a hand whisk until you have a completely smooth chocolate sauce.
- Add in 2 cups of powdered sugar and whisk it in with your electric mixer.
- Place into the refrigerator for an hour until completely cooled and thickened.
- Whisk again with the electric mixer.
- If the consistency is still a bit thin, add another ½ cup of powdered sugar and whisk again.
- It should be thick enough to spread on a cake without sliding.
- Perfect for use on cakes, cupcakes or cookies.
How Much Does It Make?
This recipe makes enough vegan chocolate ganache frosting to frost a 3-layer 7-inch cake, or do what I did and just frost a 2-layer 7-inch cake REALLY thick (better!).
It’s enough for a 2-layer 8-inch cake or a 2-layer 9-inch cake too, it will just be spread slightly thinner.
Storing and Freezing
This frosting keeps perfectly in the fridge for at least a week. It’s also freezer friendly if you’d like to freeze it. Thaw it in the fridge and then whisk it up again with your electric mixer to bring it back to perfect before using.
More Delicious Vegan Frosting Recipes
- Vegan Cream Cheese Frosting
- Vegan Buttercream Frosting
- Vegan Chocolate Buttercream Frosting
- Vegan Vanilla Frosting
- Vegan Chocolate Frosting
- Vegan Lemon Buttercream Frosting
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Chocolate Ganache Frosting
Ingredients
- 10.5 ounces Vegan Chocolate (300g)
- 1 cup Canned Coconut Cream (240ml) Unsweetened
- 2 Tablespoons Coconut Oil
- 2 ½ cups Powdered Sugar (300g) Divided
Instructions
- Break up the vegan chocolate into small pieces and place into a heat safe bowl.
- Place the coconut cream and coconut oil into a pot or saucepan and heat until it reaches a simmer. Don’t let it boil. Alternatively heat it in the microwave until just before it boils. Pour over the chocolate in the bowl, making sure that the chocolate is completely covered.
- Let it sit for a minute to let the chocolate melt and then whisk with a hand whisk until you have a completely smooth chocolate sauce.
- Add in 2 cups of powdered sugar and whisk it in with your electric mixer.
- Place into the refrigerator for an hour until completely cooled and thickened.
- Whisk again with the electric mixer.
- If the consistency is still a bit thin, add another ½ cup of powdered sugar and whisk again.
- It should be thick enough to spread on a cake without sliding.
- Perfect for use on cakes, cupcakes or cookies.
Notes
- You can use any vegan chocolate or good quality vegan chocolate chips.
- If you can’t get canned coconut cream then you can also use full fat, canned, unsweetened coconut milk.
- Prep time is for hands on time only and does not include time spent setting in the fridge.
Hey Alison! Can you make this with fractionated coconut oil or does the recipe depend on the coconut oil getting fairly solid again? I don’t have the more solid kind on hand and wondered if it would make a difference! Thanks!
Hi Jess, you could actually leave out the coconut oil in the recipe without it making too much of a difference. It does need to be the solid kind. 🙂
What do I use for Vegan White Choc Ganache
If you can get a high quality vegan white chocolate then that will work great.
Instead of coconut oil can I use any regular vegetable oil.
You can leave it out actually, I think it would be better to leave out the oil than to use a different oil.
Hi there! I was wondering if this frosting can be colored with gel food coloring? I need to make a black cake. Thanks!
Hi Nisha, I think so! I don’t see any reason why it wouldn’t work to color it black. All the best! 🙂
I made this today with no changes and it was absolutely delicious. Very rich and chocolately and the coconut is subtle. The only issue I had was spreading it on the sides-the ganache was thick and wouldn’t spread smoothly so maybe I left it in the fridge too long. But I’d definitely make again!
So glad you enjoyed it Vanessa! Yes it can get very firm in the fridge!