Easy Vegan Chocolate Ganache – No Coconut Cream!
I’m showing you how to make this ridiculously silky 2 ingredient vegan chocolate ganache, all without coconut cream, as well as how to fix split ganache (hint: you just need water!). You can use it on countless recipes: cake fillings, cake frostings, cupcakes, cookies, brownies- the list goes on!
How to make my easy 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 heavy cream
- vegan chocolate
I go over my specific vegan heavy cream options down below in the recipe card (where you’ll find the full written recipe, along with measurements). Alternatively, you can also use vegan butter, which I go over in the recipe card.
Here’s what you need to do:
- Heat the vegan heavy cream or 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.
Recipes I recommend using this ganache in:
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.
I also love it as a topping to my vegan chocolate cheesecake, but you can also use it for:
- 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
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
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Easy 2 Ingredient Vegan Chocolate Ganache- NO Coconut Cream
- Prep Time: 1
- Cook Time: 1
- Total Time: 2 minutes
- Yield: 32 tablespoons 1x
- Category: Dessert
- Method: Microwave
- Diet: Vegan
Description
I’m showing you how to make this ridiculously silky 2 ingredient vegan chocolate ganache, all without coconut cream, as well as how to fix split ganache (hint: you just need water!). You can use it on countless recipes: cake fillings, cake frostings, cupcakes, cookies, brownies- the list goes on!
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!
I agree! Sometimes, vegan ingredients aren’t a perfect 1:1 substitute for non-vegan ones. Or certain brands work better than others for certain applications, so a tried-and-true vegan ganache recipe, even if it uses the vegan versions of traditional ingredients in the same amounts, is helpful. I love this recipe and use it every time I need to make ganache.
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. 🙂
Been looking around for vegan ganache recipes, so will give this a try.
Just want to point out though that Miyoko’s vegan butter is made with coconut oil. So may have to try with oat milk butter variety specifically.
Hi Justin! I actually recommend using Miyoko’s vegan butter in this post! It works out really well!
Will this work as a filling for layered cake?
Yes, I’ve done this so many times!! Works AMAZINGLY 🙂
Thank you for sharing your very Special Peanut Butter Pie Recipe!
God Bless you and your Family as you relocate back to New England!
Our families have lived our whole lives here in Maine. We have enjoyed vacations outside of
Maine, but are always so glad to be back home. New Hampshire has been a favorite camping vacation spot in the summer.
My email is not working at the moment.
Kathy
Hi, This came put perfect. I did read through some of the comments. I realize the top one was 3 years ago but just wanted to give everyone a tip. I used the Lilys chips like recommended but the butter I used was Country Crock Homestyle(stick form) it is dairy free and gluten free.
This is gorgeous!!! Thank you so much for the review!! Enjoy!!!
I appreciate this recipe in addition to your others that are vegan. Unlike those that have chosen to become vegan, my son has an allergy to milk and egg. This makes baking difficult without recipes like yours! Thank you!