How to make the best 2 ingredient vegan ganache in 2 minutes! (No coconut cream!)
Learn how to easily and quickly make this decadent 2 ingredient chocolate ganache! Coconut free and dairy free, this vegan ganache is the perfect cake topping, cupcake filling, and ice cream sauce!

What is ganache?
Typically, chocolate ganache is a mixture of chocolate and cream, with the chocolate melted into the cream. It’s absolutely delicious and so decadent; not to mention, extraordinarily easy to make.
However, I wanted to show you my favorite vegan ganache recipe that’s entirely coconut free. That’s right, no coconut cream needed here! Instead, we’ll be using melted vegan butter and vegan chocolate.
Chocolate ganache is a wonderful topping and filling for cakes, cupcakes, and even muffins, along with a decadent way to make truffles or top fresh fruit. You can even use this vegan ganache as a vegan chocolate sauce for ice cream!
How to make the easiest vegan ganache in two minutes
You’re going to be shocked at how easy this vegan chocolate ganache is. You only need two ingredients as well:
- vegan butter
- vegan chocolate
Now for vegan ganache, we’re making this entirely coconut free. But guess what? You can also make this ganache entirely Paleo friendly, keto friendly, and nut-free.
I go over my specific vegan butter options down below in the recipe card (where you’ll find the full written recipe, along with measurements). There are some vegan butters that are Paleo friendly, and others that are nut-free.
In terms of making this a sugar free chocolate ganache, the key is using sugar free chocolate. I like to use Lily’s Sweets, which is stevia-sweetened, but you can also use 100% dark chocolate (which should have no added sugar- always check the ingredients list if you are following a Keto diet).
When I say that this vegan ganache takes only 2 minutes, I truly mean it. You’ll simply need to do the following:
- Heat the vegan butter until hot.
- Add in the chocolate chips.
- Stir until melted.
- Allow the ganache to come to room temperature according to how you’ll use it.
How to use ganache in recipes
Once you’ve made your vegan ganache, you can use it an array of recipes!
My favorite way to use ganache is as a vegan chocolate drip to a cake, such as my vegan Black Forest Cake and my vegan Buche de Noel. It’s also wonderful to add as a filling to vegan cupcakes.
For using as a drip for cakes, you’ll absolutely need to make sure that the ganache is not piping hot, as it will immediately melt your vegan buttercream. That would be so sad! Give the ganache a few minutes to cool, or pop it into the fridge to cool faster (just not too long or it will harden!).
For integrating into a chocolate buttercream, you’ll need to again allow the ganache to come down to room temperature for a bit, or it will melt the vegan butter. The ganache should be pourable but slow to drip.
Other ways to use ganache:
- vegan chocolate sauce on top of ice cream or pancakes
- vegan chocolate spread over cinnamon rolls
- chocolate glaze over cupcakes or muffins
- vegan chocolate covered strawberries or bananas (or any fruit!)
- to make a vegan chocolate nut and seed bark
- to top vegan fudge brownies
- an easy and elegant topping to vegan chocolate cheesecake
I hope you love this homemade easy vegan ganache as much as I do! If you try it out, let me know how it goes by leaving a comment down below, as well as a rating ⭐️⭐️⭐️⭐️⭐️ so that others may find it!
As always, I absolutely love to see your beautiful creations on Instagram and Pinterest so be sure to tag me there!
Happy ganache making!
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
How to make the best 2 ingredient vegan ganache in 2 minutes! (No coconut cream!)
- Prep Time: 1
- Cook Time: 1
- Total Time: 2 minutes
- Yield: 32 tablespoons 1x
- Category: Dessert
- Method: Microwave
- Diet: Vegan
Description
Learn how to easily and quickly make this decadent 2 ingredient chocolate ganache! Coconut free and dairy free, this vegan ganache is the perfect cake topping, cupcake filling, and ice cream sauce!
Ingredients
- 1 cup (225 g) vegan butter or vegan heavy cream* (see notes on heavy cream)
- 1 cup (170 g) vegan chocolate chips (see notes for choices
Instructions
- In a microwave safe bowl, heat the vegan butter for 45 seconds until melted and hot.
- Remove from the microwave and add in the chocolate chips. Stir until the chocolate chips have completely melted into the vegan butter (about 1 minute).
- Allow the ganache to cool before using on top of a cake or cupcake, or adding into vegan chocolate buttercream. If using on top of ice cream as a vegan magic shell, you can just pour the ganache as is!
- Store in an airtight container and in the fridge for up to a week. To reuse, simply heat in the microwave for 30 second intervals, stirring in between, until you reach the original texture.
Notes
Vegan Butter: for regular vegan ganache, I recommend using Miyoko’s vegan butter. For Paleo vegan ganache, I recommend using Miyoko’s vegan butter. For nut-free vegan butter, I recommend Violife Plant Butter or Miyoko’s oat milk vegan butter.
Vegan heavy: For a really soft ganache, I use Plant Crock Vegan Heavy Cream (or Califia or Silk both work great too). You can also use cashew cream. I would do 1 1/2 cups (360 mL) vegan heavy cream and same amount of chocolate if you’re using for a frosting on a cake. A two-tiered 6″ cake will need 1 batch, while a three-tiered 8″ cake will need 2 batches.
Vegan Chocolate: I use Lily’s Sweets vegan dark chocolate chips. Other options that work great here are Enjoy Life, Pascha chocolate (100% for Paleo vegan version and keto version), or a 72% or higher grade high quality chocolate (that’s dairy-free).
I feel like it’s cheating to literally just use vegan chocolate and vegan butter like people who are vegan could have figured that out themselves and just substituted and plus these ingredients are expensive where I live. If you’re not vegan but enjoy making vegan food for fun like myself you might as well just use normal chocolate and butter. To call this a recipe is just a little infuriating because I was really hoping for a recipe that shows you a technique on how to make a perfect vegan chocolate ganache with different milks and oils and such. I’m sorry to publish such a harsh comment because I ADORE your blog but this makes me kinda sad.
Hi Caroline,
I’m so sorry to disappoint! This was meant to be a quick & easy recipe that’s hassle free AND approachable for people who are new to vegan baking (especially those who have just switched to being vegan). Normal ganache is made with chocolate and cream, not butter; however, coconut cream is often too thick (high in fat) for a smooth and glossy vegan chocolate ganache. So I use vegan butter instead, which yields a really similar result that’s still approachable. Sometimes recipes are extensive (like my gluten-free recipes!) and other times, they’re quick and easy and use super minimal ingredients. Ganache, in my opinion, SHOULDN’T be complicated, as more often than not, it’s used as a component for another recipe that you’re making (ie. a wedding cake- who needs a super complex recipe to make ON TOP of a wedding cake ha!). I hope you understand the thought process on this one!
Such a great recipe! Used it for my friends birthdsy cake and was so good to have a nice simple recipe (especially with no coconut!).
So happy to hear it 🙂 Thank you so much for the review!! Sounds wonderful!
In response to the poster complaining about the simplicity of this recipe…
I just came here to say that this is actually a super helpful recipe.
I started to make cakes using butter ganache and a frost form and get absolutely delicious flawless results really easily, giving me more time for decorating the cake.
I came to find a vegan butter ganache so I can make a cake for a friend and here we are. Getting ratios right can often be tricky so this has taken out a lot of the guess work! I just need to adapt it for using a vegan white chocolate. Thank you!
Thanks so much for the wonderful recipe! I just made it for my sister’s birthday, it and it’s WONDERFUL! She cannot eat eggs and this was a great cake eggless cake recipe, but it is so much more than that! Thank you
I’m so happy to hear this!! How wonderful!! Enjoy 🙂 And happy birthday to your sister!
Do you think it would be possible to whip this ganache up like other dairy/non-vegan ganaches to a more frosting-like consistency or would it not work without the dairy? I’m new to baking and have no idea if that would work
You absolutely can! I find it’s a bit fluffier if you use the heavy vegan cream in place of the vegan butter if you’re going to whip the ganache, but it will work with the vegan butter! You just need to let it cool to room temperature before you do that!
Thank you SO MUCH for this! I cannot stand recipes that use coconut milk or coconut oil as vegan substitutes in baking claiming that “you can’t even taste the coconut!” I ALWAYS can! This recipe helped me to make the perfect drip for a vegan chocolate cake. Delicious and easy – with no hint of coconut! 🙂
Will this harden like a non-vegan ganache. I’m looking for something to put on the outside of cake before I add fondant.
Yes it will!
Would Earth Balance work? I like to use it as it has a decent amount of poly and monounsaturated fats vs. saturated fats. Earth Balance comes in tubs as well as salted and unsalted sticks.
Yes it will work!
This looks likes great! I’m going to make this for a birthday party this week but I can’t find the amounts for chocolate and heavy cream to make the ganache. Please help me! Thank you.
Hi Laurie! 1 cup (225 g) vegan butter or vegan heavy cream and 1 cup (170 g) vegan chocolate chips. 🙂