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.
How To Make It
You just heat coconut cream and coconut oil up on the stove until bubbles form (just before it boils) and then pour the hot liquid over dark chocolate pieces in a big bowl. Let it sit for a minute so the chocolate has time to melt and then whisk it up into a glorious chocolate sauce.
Now you add in some powdered sugar and whisk it up.
Then put it into the refrigerator to set and then whisk it again to incorporate more air so that it’s awesomely light and fluffy and there you have it, vegan ganache frosting that’ll blow your hair back!
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 Chocolate Ganache Frosting
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: ~3 cups
Description
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!
Ingredients
- 10.5oz (300g) Vegan Dark Chocolate*
- 1 cup (240ml) Coconut Cream
- 2 Tbsp (28g) Coconut Oil
- 2 cups to 2 and 1/2 cups (240g-300g) Powdered Sugar
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. 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 or two until it’s completely cooled and thickened.
- Whisk again with the electric mixer.
- If the consistency is still a bit thin, add another 1/2 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
*This is about 2 cups of chopped chocolate.
*Prep time is for hands on time only and does not include time spent setting in the fridge.
- Category: Dessert, How To
- Method: By Hand
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Tbsp
- Calories: 68
- Sugar: 5.6g
- Sodium: 3mg
- Fat: 4.5g
- Saturated Fat: 2g
- Carbohydrates: 5.8g
- Fiber: 0.4g
- Protein: 0.7g
Keywords: vegan chocolate ganache frosting
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!
Ah, this was excellent! I didn’t have a full 300g of chocolate available, so I subbed with some almond butter and it really enhanced the flavour. Thank you!!
★★★★★
Oh awesome, yes that’s a good flavor addition! 🙂
Hey,
Thanks for the recipe! I’m just about to make it, but want to use orange milk chocolate instead, partly because I’m making an orange chocolate cake, but also because I couldn’t get my hands on dark chocolate. Will it affect the texture or is it about the sweetness? Obviously my chocolate is naturally sweeter so I assume adding the required amount of icing sugar might be overpowering… thanks in advance!
That should work fine with the recipe as is. 🙂
Hi Alison, thank you so much for posting this recipe. The frosting on the cake looks so incredible! I would like to try it but I dont have an electric mixer to whip up the chocolate mixture. Will i still get the same results if i simply mix all the ingredients in a strong blender snd refrigerate it for a few hours? I would like to use it to frost a cake, just like how it’s shown in your pictures. Thanks in advance
Hi Neha! I don’t think it would work the same in a blender because a mixer incorporates air and ‘whips’ it in a way that a blender doesn’t. I think even a non-electric mixer could work though, it would just take more arm power! 🙂
Love this recipe! I’ve never made ganache frosting before and this turned out of perfectly. I don’t have a hand mixer so I actually used my vitamix to smooth out and “whisk” the frosting after it set — it turned out deliciously chocolate-y and smooth!
★★★★★
Oh awesome! So glad it worked out well! Thanks so much for the great review Sophie. 🙂
Hi, thanks for the lovely recipe. I wanted to know to make it sugar free, can I replace it with dates or jaggery or maltitol ? Please advise. Thanks a lot.
Hi there, I’m not sure how you would do that because even if you make it without the powdered sugar the chocolate still has sugar in it. Sugar-free isn’t really my area, but all the best with experimenting! 🙂
I love this recipe! How long does it last in a cool cupboard?
A few days, probably around 3 days. If it’s not on a cake yet, better to keep it stored in the fridge and then bring it to room temperature and then spread onto the cake.
Incredibly easy and incredibly delicious!!! Thank you!!!
★★★★★
Wonderful! Thanks so much Rozann! 🙂
can i use coconut sugar and maple syrup instead?
I somehow had frosting leftover after icing the cake (unheard of!) ? and thought to refrigerate overnight and make truffles the next day! Such a good idea, this recipe is brilliant! ❤️
Smart! ?? So glad you liked the recipe. ?
Fabulous recipe! Just wanted to check – I have a load of frosting left over. Can it be kept in the fridge or in the freezer. If so, for how long can I store it?
★★★★★
You could keep it in the fridge for a bit but you can absolutely also freeze it with no ill effects. Just place into a freezer bag and seal it tightly and when you want to use it let it thaw in the fridge. All the best! 🙂