Vegan chocolate ganache cake ranks up there with some of my favorite things. It’s made from soft and moist chocolate cake enveloped in a velvety layer of smooth rich chocolate.
This chocolate cake is nothing short of delicious and will become your go-to chocolate cake recipe. It’s simple to make and will satisfy even the most avid chocolate lover.
How To Make Vegan Chocolate Cake
The base of this tasty chocolate cake starts with vegan buttermilk. An easy way to make plant based buttermilk is by combining 1 cup of oat milk with 1 tablespoon of apple cider vinegar in a bowl. Whisk together and allow a few minutes for it to curdle. Then add granulated sugar, grapeseed oil and vanilla extract to the buttermilk. Whisk until all the ingredients are smooth.
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder and salt. Stir to distribute evenly. In two batches, add the dry mixture to the wet ingredients. Hand whisk vigorously until the batter is silky and no lumps remain.
Grease a cake pan and pour in the chocolate batter. Place in an oven set to 350°F and bake between 30-35 minutes, until a toothpick comes out clean. Once it’s done, you’ll have the most envy-inducing chocolate cake on your hands!
For a ridiculously moist cake, I bake this cake with grapeseed oil. The chocolate cake becomes soft, tender and delicate.
How To Make Vegan Chocolate Ganache
Ganache is a French word for a mixture made from chocolate and heavy cream. Thanks to plant based alternatives, making vegan ganache is simple.
To create a rich chocolate ganache, set a saucepan to medium heat and bring 1 cup of vegan whipping cream to a boil. As it reaches a boil, add in 1 cup of semi-sweet chocolate chips (or chopped chocolate pieces) and constantly stir until dissolved. Once the ganache is smooth, remove from heat and allow to cool before pouring over the chocolate cake. The cool down period will take around 15 minutes.
When the ganache has cooled down, it’s ready to be poured over the cake to create a beautiful, smooth finish. Unmold the cooled chocolate cake onto a cake rack and place parchment paper underneath to catch any extra drippings. Starting in the middle of the cake, pour the ganache in a small circle, slowly working outwards, until the entire surface is covered. The ganache will have a mirror-finish and look irresistible.
Allow the cake to set in the fridge for a nice thick layer of chocolate ganache.
Make this chocolate cake for any and all special occasions, or just whenever you want to feel fancy. It’s an indulgent dessert that will always hit the spot. If you make this recipe, leave a rating below and tag @PlantBased_Provisions on Instagram!
Have a sweet craving for other desserts? Try these delicious recipes:
Vegan Chocolate Cake
This vegan chocolate ganache cake is made from a soft and moist cake enveloped in a velvety layer of smooth rich chocolate.
- For a ridiculously moist cake, I bake this cake with grapeseed oil. The chocolate cake becomes soft, tender and delicate.
Ingredients
Chocolate Cake
- 1 Cup Oat Milk
- 1 Tablespoon Apple Cider Vinegar
- 1/3 Cup Grapeseed Oil
- 1 Teaspoon Vanilla Extract
- 3/4 Cup Granulated Coconut Sugar (Or Other Granulated Sugar)
- 1 Cup All-Purpose Flour
- 1/3 Cup Cocoa Powder
- 3/4 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
Chocolate Ganache
- 1 Cup Plant Based Whipping Cream (I Recommend Silk Dairy-Free Heavy Whipping Cream Alternative)
- 1 Cup Semi-Sweet Chocolate Chips (I Recommend Trader Joe’s Semi-Sweet Chocolate Chips)
Chocolate Cake Directions
- Start making plant based buttermilk by combining 1 cup of oat milk with 1 tablespoon of apple cider vinegar in a bowl. Whisk together and allow a few minutes for it to curdle.
- Then add granulated sugar, grapeseed oil and vanilla extract to the buttermilk. Whisk until all the ingredients are smooth.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder and salt. Stir to distribute evenly.
- In two batches, add the dry mixture to the wet ingredients. Hand whisk vigorously until the batter is silky and no lumps remain.
- Grease a cake pan and pour in the chocolate batter. Place in an oven set to 350°F and bake between 30-35 minutes, until a toothpick comes out clean.
Vegan Chocolate Ganache Directions
- To create a rich chocolate ganache, set a saucepan to medium heat and bring 1 cup of vegan whipping cream to a boil. As it reaches a boil, add in 1 cup of semi-sweet chocolate chips (or chopped chocolate pieces) and constantly stir until dissolved.
- Once the ganache is smooth, remove from heat and allow to cool before pouring over the chocolate cake. The cool down period will take around 15 minutes.
How To Ice The Cake
- Unmold the cooled chocolate cake onto a cake rack and place parchment paper underneath to catch any extra drippings.
- Starting in the middle of the cake, pour the ganache in a small circle, slowly working outwards, until the entire surface is covered. This recipe makes 2 cups of ganache. Store the leftovers in the fridge.
- Allow the cake to set in the fridge for a nice thick layer of chocolate ganache
Nutrition
Per Serving (1/8 Cake): 285 calories; 12.5 g fat; 41 g carbohydrates; 2.5 g protein; 27 mg sugar; 166 mg sodium;Did You Make This Recipe?
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