This is an amazing vegan chocolate ganache recipe that is SUPER easy and works every time. I use this recipe on all my under all my fondant cakes and chocolate cakes. You can use this as a drip icing, cake filling and frosting. I always recommend using a really good quality vegan chocolate. It will make a huge difference with the flavour.
Make sure you watch my youtube video below on how to make this vegan ganache recipe.
RATIO Chocolate : Coconut CreamDrip Icing 0.8 : 1
Cake Filling 1:1
Cake Frosting 2:1 (recipe down below)
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Vegan Chocolate Ganache
Ingredients
- 600 grams vegan dark chocolate
- 300 mls thick coconut cream
Instructions
- Heat coconut cream in large heavy bottom pot on low heat until small bubbles appear around the edge right before it's about to start simmering, don't boil. You can also heat in the microwave.
- Remove from stove/microwave and add chocolate making sure it is covered by the cream, cover and let sit for 10 mins.
- Stir through chocolate using a whisk.
- If there are any lumps, put pot back onto stove on very low heat and stir until lumps have melted and the ganache is shiny.
- Transfer to a microwave friendly bowl and let the ganache thicken enough so it can be used to ice your cake.
- If it sets too hard you can put into the microwave on a low heat until soft enough to use.
Notes
Cake Filling 1:1
Cake Frosting 2:1 If you're using this for cupcakes, leave to firm up for 20-30 mins. This goes really well with my chocolate cake recipe HERE
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on the youtube video you say it’s coconut milk and then you refer to it as coconut cream. Here in Canada we have coconut milk and coconut cream as two different things, so just want to be clear on which one it is that you’re using.
Hey Irene
Yes it should be coconut cream – sorry I missed that edit. Thanks for letting me know.
Hi Sara
I make cakes for a living and I usually ganache my cakes with double cream and then decorate using sugar paste, but this is my first attempt at making a vegan ganache using coconut cream!
I’m melting/heating the solid block of coconut cream with vegan safe chocolate, in fact I’m using the Belcolade dark chocolate, but my ganache is not setting a room temperature but sets really hard in the fridge – where am I going wrong!
I am using a 200g block of coconut cream and I have even done a 3 – 1 ratio ie 600g of chocolate and its still not firm enough at room temperature for me to cover with sugar paste! Are my expectations too high and it will never work the same way as double cream or am I doing something wrong!?
Your knowledge and wisdom would be very much appreciated!
Many thanks
Kind regards
Hey Nova!
Thanks for reaching out.
Okay so I would to a 2:1 ratio of 600 grams vegan dark chocolate to 300 mls thick coconut cream.
Also, I’ve found that dark cooking chocolate – yep that really cheap stuff you get in the supermarket, sets harder and faster.
Your expectations aren’t too high, you can definitely achieve hard setting vegan ganache.
Please let me know how you go with this. You can email me personally if you keep having issues – hello@sarakidd.com
xoxxo
Thank you for great tips! \do you have idea for white and milk vegan chocolate?
Thank you in advance,
Ljubov
Hi
yes I use sweet williams for both
Thank you for quick reply! I formulated my question wrong haha
I meant do you use the same proportions for white and milk vegan chocolate?
thank you once again)
Ljubov
Oh! I haven’t successfully made white vegan ganache yet..
Hi Sara Great recipe, could you tell me if the coconut flavour comes through in this recipe. I need a good vegan ganache to go under fondant but I want the flavour of my cake to be predominantly chocolate not coconut
Hey Julie
Not at all 😀 tastes 100% like chocolate
Hi Sara!! I’m about to use this recipe for a dairy and soy free cake that will be covered in fondant.
Firstly, what brand of vegan dark chocolate do you use?
Do you let the ganache sit at room temp to thicken or do you place it in the fridge?
Also will this cake need to be refrigerated or is it stable at room temp?
Thanks heaps!
Hi Bon
I use whittakers dark chocolate.
I put it in the fridge but keep an eye on it as you don’t want it to set.
It will be stable at room temp but the ganache maybe slighter softer.
Thanks xoxo
Thanks Sara! I actually used this recipe a few months ago. My first batch turned out well but subsequent batches split and were unsalvageable. Any thoughts on what might led to the ganache splitting and are there any easy/quick ways to save it? It was a lot of wasted ingredients and I didn’t know what I did wrong! I will be making another DF and SF ganache cake with fondant again in a couple of weeks time, any advice would be greatly appreciated!!
Hey Bonita
Sorry to hear that. If it happens again, place the grainy ganache in a saucepan. Place the saucepan directly on the stove over the lowest heat possible.As it begins to melt, stir it with a balloon whisk. Keep stirring and gently whisking. By the time all the ganache has melted, it will have come together again completely. Also Sugar Geek has a great video on how to fix your ganache here: https://www.facebook.com/watch/?v=178129759761367
Thanks Sara! I will try that! Will I need to add any additional coconut cream or chocolate to the saucepan when I’m trying to save it? Thanks for the link, will check it out!
No it should be fine as it is
Hi Sara,
So my ganache is oily again ( but not really grainy), I’ve tried reheating at lowest heat but it just gets more oily 🙁 HELP!! I even made sure I didn’t hear my coconut cream too much – I didn’t see any small bubbles on the side of the pot but took it off when I saw small bubbles in the middle of the pot… any advice? Cake is due tmr 🙁
Hey Bonita
Try adding more coconut milk.. Heat about 2-3 Tbsp till it begins to steam slightly. Whisk it through your ganache into the cream everything is once again incorporated.
Hope that helps xox