Chocolate Ganache Cake | Vegan, Easy
This vegan chocolate ganache cake is a chocolate lover's dream. Enjoy!
Servings: 1 cake
Ingredients
For the cake:
Dry Ingredients:
- 350 g all-purpose flour
- 250 g brown sugar
- 60 g cocoa powder
- 1.5 teaspoons salt
- 2 teaspoons baking soda
Wet Ingredients:
- 450 ml plant milk
- 2.5 teaspoons apple cider vinegar
- 175 ml vegetable oil
For the chocolate ganache filling/topping:
- 150 g dairy free chocolate chips
- 150 ml full fat coconut milk
- 300 g powdered sugar sifted
Instructions
Preparation:
- Preheat your oven to 180 Celsius.
- Grease two round, 7-inch cake tins and set aside.
Making the cakes:
- In a large mixing bowl, combine the flour, sugar, cocoa powder, salt and baking soda.
- Next, pour in the plant milk, apple cider vinegar and vegetable oil. Mix again but don't over-mix. The flour should be just mixed in enough so that there are no lumps.
- Equally, divide the cake batter between the two greased cake tins. If you only have one tin, you can bake the cakes one at a time.
- Bake your two chocolate cakes in the oven for 25 minutes or until a skewer comes out clean.
- Take your cake halves out of the oven and allow them cool fully. In the meantime, it's time to make the melty chocolate ganache!
Making the chocolate ganache:
- Add your chocolate chips to a medium bowl. Set aside.
- Open your can of full fat coconut milk and scoop out 150ml of the thick white coconut cream at the top. If you have to use a little bit of the liquid, that is okay.
- Place the coconut cream into a microwave-safe bowl and heat for 1 minute.
- Now it is nice and warm, pour it over your chocolate chips, then let it sit for 3 minutes before stirring.
- After a few minutes have past, you can then give it a stir. Then add your sifted powdered sugar. Stir again until the ganache has thickened. You should now be able to spread it over the cake.
Layering the cake:
- If your cake has now cooled, spread some of your ganache filling onto the flat side of one of the chocolate cakes. Make sure that you save some for the top!
- Place your other cake half on top of the filling then, carefully assemble some more of the chocolate ganache on top of the cake.
- Place your chocolate cake in the fridge for 30 minutes so that the ganache can thicken a little, then slice and serve.
Notes
- If you don't have a microwave, you can heat the coconut milk on the stove until it's warm. Avoid cooking until boiling.
- Store this cake for 4 days at room temperature or for 2 days in the fridge.