Vegan Chocolate Cake with Chocolate Ganache Frosting

Indulge your sweet tooth with this rich and decadent Vegan Chocolate Cake with Chocolate Ganache Frosting—a dessert that’s as indulgent as it is plant-based! This show-stopping cake boasts ultra-moist layers made from a heavenly combination of cocoa, plant-based milk, and a hint of hot coffee for enhanced chocolatey depth. Topped with a luscious dairy-free ganache made from velvety coconut cream and dark chocolate, this recipe is a must-try for vegan and non-vegan dessert lovers alike. Perfect for birthdays, celebrations, or simply satisfying a chocolate craving, this easy-to-make cake is as impressive as it is delicious.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 240 g All-purpose flour
• 60 g Cocoa powder (unsweetened)
• 200 g Granulated sugar
• 2 tsp Baking powder
• 1 tsp Baking soda
• 0.5 tsp Salt
• 240 ml Plant-based milk (e.g., almond, soy, oat)
• 120 ml Vegetable oil
• 1 tbsp Apple cider vinegar
• 2 tsp Vanilla extract
• 240 ml Hot coffee (or hot water)
• 200 g Dairy-free dark chocolate (for the ganache)
• 120 ml Coconut cream (solid part of a chilled can of coconut milk)

Directions

Step 1

Preheat the oven to 175°C (350°F). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.

Step 2

In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well to combine.

Step 3

In a separate bowl, whisk together the plant-based milk, vegetable oil, apple cider vinegar, and vanilla extract.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing for a tender cake.

Step 5

Carefully pour the hot coffee (or hot water) into the batter, stirring until smooth. The batter will be thin, but this is normal.

Step 6

Divide the batter evenly between the two prepared pans. Tap the pans gently on the counter to release air bubbles.

Step 7

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 8

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.

Step 9

For the ganache, heat the coconut cream in a small saucepan over medium heat until it just starts to simmer. Do not boil.

Step 10

Pour the hot coconut cream over the chopped dairy-free dark chocolate in a heatproof bowl. Let it sit for 2-3 minutes to melt the chocolate.

Step 11

Stir the mixture gently until completely smooth. Allow the ganache to cool at room temperature until it thickens to a spreadable consistency.

Step 12

Place one cooled cake layer on a serving plate and spread a layer of ganache on top. Add the second cake layer and frost the top and sides with the remaining ganache.

Step 13

Let the cake set at room temperature or chill in the fridge for 15-20 minutes before slicing. Serve and enjoy!

Nutrition Facts

Serving size	(1260.6g)

Amount per serving	% Daily Value*
Calories	3176.6

Total Fat 161.2g	0%
Saturated Fat 56.6g	0%
Polyunsaturated Fat 68.2g
Cholesterol 0mg	0%
Sodium 3479.4mg	0%
Total Carbohydrate 438.6g	0%
Dietary Fiber 32.1g	0%
Total Sugars 212.4g
Protein 42.5g	0%

Vitamin D 101.4IU	0%
Calcium 438.1mg	0%
Iron 24.0mg	0%
Potassium 1860.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.0%

Protein: 5.0%

Carbs: 52.0%