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 yumness. Is that a word? I think not. But this recipe is worth making up words over.
Ridiculously easy to make, this frosting can be whipped up super fast.
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, if you just needed a chocolate sauce, well here you go!
But if you want to use it as a frosting, it will be a little thin at this point. So that’s where you add in the powdered sugar and whisk it up.
Then put into the refrigerator to set, 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!
This recipe makes enough vegan chocolate ganache frosting to frost a 3-layer cake, or do what I did and just frost a 2-layer cake REALLY thick (better!)
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!
So let us know what you think of this recipe in the comments.
Rate it and let us know how it went if you made it!
Of course we would love it if you would take a photo and tag it #lovingitvegan on instagram so we can admire it too!
Vegan Chocolate Ganache Frosting
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 mins
Print Recipe
Pin RecipeDescription
Easy 4-Ingredient vegan chocolate ganache frosting. Rich, smooth and ultra creamy this is a frosting that will take any chocolate cake from good to great!
Ingredients
- 10.5 oz (300g) Vegan Dark Chocolate
- 1 cup (240ml) Coconut Cream
- 2 Tbsp (28g) Coconut Oil
- 2 cups to 2.5 cups (250g – ~310g) Powdered/Confectioners Sugar
Instructions
- Place the coconut cream and coconut oil into a pot and heat to just before boiling.
- While the coconut cream and oil are heating, break up the chocolate into pieces and place into a bowl.
- Just before the coconut cream and oil boils, remove from heat and pour over the chocolate pieces.
- Leave for a minute to allow the chocolate to melt.
- Whisk with a hand whisk until well combined into chocolate sauce.
- Add the powdered sugar and then whisk with an electric whisk.
- Place into the refrigerator for about an hour until 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
*Cook time is for time spent cooling in the refrigerator.
- Category: Dessert, Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Tbsp (of ~50)
- Calories: 68
- Sugar: 5.6g
- Sodium: 3mg
- Fat: 4.5g
- Saturated Fat: 2g
- Carbohydrates: 5.8g
- Fiber: 0.4g
- Protein: 0.7g
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! 🙂