Vegan Rich Chocolate Ganache Cake
This deeply indulgent chocolate cake has a moist, velvety crumb and a glossy, silky chocolate ganache topping that sets perfectly. Every bit as rich and decadent as the traditional version, this 100% vegan recipe uses no eggs, dairy milk, or butter — delivering intense cocoa flavour, perfect texture, and pure chocolate satisfaction without any animal products at all.
Shared by katty
Time
140 min
Serves
8
Difficulty
medium
🛒 Ingredients
- #Chocolate Cake Base;
- 180 g plain all‑purpose flour.. 60 g unsweetened cocoa powder (good quality, dark)
- 150 g caster sugar.. 50 g soft brown sugar.. 1½ tsp baking powder
- ½ tsp baking soda.. Pinch of fine sea salt
- 240 ml unsweetened plant milk (oat or soy works best)
- 80 ml neutral oil (sunflower, rapeseed, or melted coconut oil)
- 1 tbsp apple cider vinegar or white vinegar.. 2 tsp pure vanilla extract
- 150 ml boiling water (adds extra moisture and depth)
- #Vegan Chocolate Ganache;
- 200 g dark vegan chocolate (70% cocoa or higher), chopped finely
- 180 ml full‑fat coconut cream or oat cream
- 1 tbsp vegan butter (optional, for extra shine)
- 1 tsp maple syrup (optional, adjust sweetness)
👩🍳 Instructions
- 1
Prep: Preheat oven to 180 °C (350 °F). Grease and line a 20 cm round cake tin with parchment paper.
- 2
Mix dry ingredients: In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Stir in both sugars until evenly combined.
- 3
Mix wet ingredients: In a separate bowl, whisk plant milk, oil, vinegar, and vanilla until smooth. Pour into the dry mixture and whisk gently just until no dry flour remains — do not over‑mix. Slowly pour in the boiling water, stirring gently; the batter will be quite thin — this is normal.
- 4
Bake: Pour the batter into the prepared tin. Bake for 30–35 minutes until a skewer inserted into the centre comes out with just a few moist crumbs attached. Let cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
- 5
Make the ganache: Place chopped chocolate in a heatproof bowl. Heat the coconut/plant cream until just simmering — do not boil. Pour immediately over the chocolate and let sit for 2 minutes. Whisk gently from the centre outward until completely smooth and glossy. Stir in vegan butter and maple syrup if using. Let cool for 10–15 minutes until thick enough to coat the back of a spoon.
- 6
Assemble: Place the cooled cake on a serving plate. Pour the ganache over the top, letting it flow naturally down the sides. Use a spatula to spread evenly if desired. Let set at room temperature for 1 hour, or chill for 30 minutes for a firmer finish.
- 7
Serve: Slice and enjoy plain, or with fresh berries, vegan ice cream, or whipped coconut cream.