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!
- 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
- 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 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.
It isn’t too much sugar?
Thanks Alison I just wanted the recipe for the vegan chocolate cake and I finished making 3 more recipes. I’m looking forward to trying all of your recipes. Thank you they look great and I bet they taste great as well.
Hi there! So glad you’re liking the recipes! Thanks so much! 🙂
Hi
Can you use this ganache to crumb coat before putting fondant on?
thanks
Hi Anita, I assume so! I haven’t tried doing that but I really don’t see why not.
Hi Alison,
Great recipe. Thanks for sharing. I have a question about the thickness of the ganache frosting before it sets in the fridge? After using an electric mixer it was still runny..I added a little more powdered sugar, and kept going for a while mixing..then it was runny again.. I used 500 grams powdered sugar or a little more. I stopped and put the whole thing in the fridge.. Hoping to have a consistency like your pictures. If not, what do you think went wrong and how to fix it?
Hi Burcu, the thickening happens in the fridge. Between the dark chocolate and the coconut cream, it gets very thick. The electric mixer is just to mix the powdered sugar in very well, not for thickening as such. Though of course the powdered sugar makes it thicker than it was before you added it. But it’s the cooling/fridge time where the main thickening happens. If yours by some chance didn’t thicken in the fridge, then I wouldn’t know what could’ve happened, other than perhaps your coconut cream was a dud can. But even then, the amount of dark chocolate in there along with the powdered sugar should thicken it up quite a lot on its own. But let me know how it turned out!
Tried this recipe for my mom’s bday cake and it’s AMAZING! I made some cupcakes and dipped them in it while it wasn’t set up fully and no one knew my cupcakes with the ganache were vegan they loved the ganache..Def saving this recipe!! So easy to follow as is and turned out finger licking good haha
Yay! That’s so fantastic Kayla! 🙂
Does it taste like coconut?
I don’t think so – the taste is rich chocolate. Chocolate is the main flavor. But if you don’t like coconut then I guess there’s a chance that there is enough of a coconut flavor in there to possibly make it less enjoyable to you.
I just made this recipe and holy cow is it good!!! It thickens up perfectly in the fridge! How do you recommend I store the cupcakes? In the fridge?
Hey Kelly, you can keep them at room temperature in a covered container if you’re going to consume within a couple of days, but if you want them to stay fresh longer than keep them covered in the fridge, they don’t dry out and will usually last up to a week.
Hi, can I use vegan carob chips instead of the chunks?. Also does the frosting on the cake melt easily while transporting it in warm weather?. Thx
Hi, you possibly can substitute carob, but I have never tried this so I don’t know. Due to the amount of powdered sugar added, it is not a ‘melty’ frosting at all, but still, depending on how hot the weather is, I would still probably advise to transport it in a cooler bag.