Looking for the best vegan chocolate cake that’s rich, moist, and downright delicious? This easy vegan chocolate cake recipe with coconut milk ganache will wow your taste buds and become your go-to dessert for every occasion!
If you’re on the hunt for a show-stopping dessert that’s perfectly moist, chocolatey, and 100% vegan, you’ve found it. This Vegan Chocolate Cake is made with simple ingredients, like cocoa powder, all-purpose flour, and a rich coconut milk ganache, giving it that melt-in-your-mouth texture you crave. Whether you’re planning a birthday celebration, a cozy dinner, or just want to indulge in a sweet treat, this easy vegan chocolate cake recipe is sure to impress. Plus, with ingredients like apple cider vinegar and hot coffee, this cake is the perfect balance of rich flavor and light, fluffy texture. Let’s dive into the details of what makes this recipe a winner!
Table of contents
Why You’ll Love This Rich Chocolate Cake Recipe
This vegan chocolate cake is everything you could want in a dessert—moist, fluffy, and full of rich chocolate flavor, all without any eggs or dairy. Thanks to simple ingredients like whole cane sugar and natural cocoa powder, the cake has a deep, luxurious taste, and the whipped coconut ganache gives it a silky smooth finish that will have everyone asking for more. It’s also incredibly easy to make, with minimal hands-on time. Perfect for any occasion, whether it’s a casual get-together, a wedding cake, or a birthday celebration, this cake will quickly become your go-to for vegan dessert lovers.
I reworked my go-to vegan chocolate cake recipe because it’s tried and true, moist, rich and delicious. I’m never-not going to use this incredibly easy vegan chocolate cake recipe made with simple ingredients that you should already have in your pantry, when I want or need to make a chocolate cake. What I’m trying to say is: this a staple recipe that you’ll want to make again and again.
A combination of baking soda and vinegar acts as the leavening agent of this cake and replaces eggs. This method was used during times of war when ingredients like butter and eggs were rationed. It’s pretty ingenious and -seriously- you will not miss the eggs in this cake. The resulting crumb texture is light, airy and moist.
Basic Ingredients:
Dry Ingredients:
- All-purpose flour provides the structure of the cake.
- Unsweetened cocoa powder give the cake a rich chocolate flavor. I’ve used natural cocoa powder, raw cacao powder and Dutch-processed cocoa powder in this recipe before and liked it each time, but Dutch-processed cocoa will result in a deeper darker color and slightly less bitter chocolate taste.
- Baking soda helps the cake rise, ensuring a fluffy texture.
- Salt enhances the flavor profile of the chocolate.
Wet Ingredients:
- Hot coffee or hot water helps dissolve the cocoa powder for a smooth cake batter, contributing to a rich chocolate flavor.
- Neutral tasting oil adds moisture and helps create a soft, tender crumb. Use extra light olive oil, avocado oil, vegetable oil, or canola oil.
- Apple cider vinegar reacts with the baking soda to create a light and airy, fluffy cake without the need for eggs.
- Vanilla extract adds depth and sweetness.
Vegan Ganache Ingredients:
- Coconut milk (canned or homemade) creates a creamy base for the ganache, while dark chocolate gives it a decadent richness. Coconut cream may also be used.
- Sweetener such as maple syrup or agave nectar balances the bitterness of the dark chocolate, while vanilla extract enhances the flavor.
See the full list of ingredients and their amounts in the recipe card.
Step by Step Instructions:
- Prepare the Vegan Chocolate Ganache: Begin by chopping the dark chocolate and whisking coconut milk, sweetener, and salt in a small saucepan. Heat gently until it starts to steam (don’t boil). Remove from heat and whisk in vanilla extract. Stir in the chopped chocolate and whisk until the mixture is smooth. Let it sit to cool, then refrigerate until it sets.
- Preheat the Oven: Preheat your oven to 350°F (180°C) and prepare an 8-inch cake pan by greasing it and lining it with parchment paper.
- Make the Cake Batter: Sift the dry ingredients into a large bowl and whisk to combine. In a separate bowl, mix the wet ingredients, then add them to the dry ingredients. Stir until just combined, being careful not to overmix the batter.
- Bake the Cake: Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 5 minutes, then turn it out onto a wire rack to cool completely at room temperature before frosting.
- Whip the Ganache: Once the ganache has chilled, use a stand mixer or hand mixer to whip it until light and fluffy.
- Assemble the Cake: Spread the whipped ganache generously over the top of the cooled cake. Slice and serve!
Storage
Store leftover cake in an airtight container in the refrigerator for up to 3 days. Make sure the cake is well-wrapped to preserve its moisture. If you have extra ganache, store it separately in a sealed container and use it within 3 days. You can also freeze slices of the cake for up to 1 month. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag.
Recipe Tips and Tricks for the Best Chocolate Cake
- Don’t Overmix the Batter: When combining the wet and dry ingredients, stir gently to avoid overworking the gluten. Overmixing can lead to a dense cake.
- Use Full-Fat Coconut Milk: For the creamiest ganache, always opt for full-fat coconut milk (not the light version or coconut beverage).
- Chill the Ganache: For the best results, let the ganache cool completely and set in the fridge before whipping. It will become light, fluffy, and easy to spread.
- Hot Coffee Boosts Flavor: Don’t skip the hot coffee—it enhances the rich chocolate flavor and ensures the cake stays moist.
- Layer It: Cut the cake in half or divide the batter into two cake pans to create two layers for a layer cake. Double the recipe to make a 4 layer cake.
Variations
- Gluten-Free Chocolate Cake Option: You can try swapping the all-purpose flour for a gluten-free flour blend to make this cake gluten-free.
- Flavor Add-Ins: Consider adding vegan chocolate chips, shredded coconut, or chopped nuts to the batter for extra texture and flavor.
Serving Suggestions
- Serve it as a birthday cake topped with chocolate shavings or fresh berries.
- Pair it with a scoop of vegan ice cream for a decadent dessert.
- For an elegant touch, dust with powdered sugar and serve as a wedding cake.
Recipe FAQs
Yes, you can use sunflower oil, olive oil, or even refined coconut oil. Just make sure it’s a neutral-tasting oil.
Coconut milk gives the ganache its rich and creamy texture, but you can experiment with other plant-based milks like almond milk, soy milk or oat milk. You might need to adjust the consistency.
Yes, you can use maple syrup or agave nectar as a substitute for cane sugar. Just keep in mind it may slightly alter the texture.
Make sure your baking soda is fresh and properly measured. Also, ensure you don’t overmix the batter, as this can prevent the cake from rising fully.
You can easily use a hand mixer to whip the ganache. Just be patient and whip on high for 2-3 minutes until fluffy and smooth.
This Vegan Chocolate Cake with Whipped Coconut Milk Ganache is truly a showstopper. With a rich chocolate flavor, fluffy texture, and silky ganache, it’s the perfect treat for any occasion. Whether you’re celebrating a special event or just indulging in something sweet, this easy vegan chocolate cake recipe is sure to please everyone, vegan or not. The best part? It’s simple to make with pantry staples and can be customized to suit your needs. So go ahead, give it a try, and prepare to receive rave reviews!
More Delicious Vegan Cake Recipes:
- Vegan Spring Carrot Cake
- Vegan Semolina Plum Cake
- Vegan Lilac Lemon Cake
- Vegan Lilac Strawberry Shortcake
- Vegan Blood Orange Yogurt Cake
- Easy Vegan German Chocolate Cake Recipe
- Recipe: Vegan Maple Spice Apple Cake
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Vegan Chocolate Cake with Whipped Coconut Milk Ganache
Ingredients
Cake
- 210 g all-purpose flour (1.5 cups)
- 200 g granulated sugar (1 cup)
- 20 g unsweetened cocoa powder (1/4 cup)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup hot coffee or hot water
- 75 g extra light olive oil (6 tbs) or any neutral-tasting oil
- 1 tablespoon apple cider vinegar or white vinegar
- 2 teaspoons vanilla extract
Ganache
- 318 g coconut milk (1.5 cups)
- 212 g dark chocolate (7.5 oz.)
- 2 tablespoons sugar or maple syrup
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- Start by preparing the ganache. Chop chocolate into small chunks and set aside. Whisk coconut milk, sweetener, and salt together in a saucepan and heat over medium heat until the mixture starts to release steam but does not come to a boil, about 3-5 minutes. Remove from heat and whisk in vanilla extract. Add chopped chocolate and let it sit for 10-20 seconds so that it starts melting. Then whisk the chocolate into the coconut milk until the mixture is glossy and smooth, about 30 seconds.
- Transfer ganache to the bowl of a stand mixer or a mixing bowl if you will be using a hand mixer. Place a piece of plastic wrap directly onto the ganache and refrigerate for at least 2 hours or overnight until the ganache is firm and set.
- Bake the cake while the ganache chills. Preheat oven to 350˚F or 180˚C with rack in the center. Cut an 8” diameter circle out of parchment paper (trace the bottom of an 8” round cake pan onto the paper before you grease the pan or use these pre-cut parchment circles). Grease an 8” round cake pan then press the parchment paper round into the bottom of the pan. Grease the top of the parchment paper then dust the interior bottom and sides with flour or sifted cocoa powder, tapping out excess.
- Sift flour, sugar, cocoa powder, baking soda, and salt into a mixing bowl, then whisk to evenly combine.
- Whisk together hot coffee or water, oil, vinegar, and vanilla extract in a separate bowl or large measuring cup.
- Pour batter into the prepared cake pan and bake at 350˚F for 35-40 minutes, until the cake comes away from the sides of the pan and a toothpick inserted into the center of the cake comes out clean. Remove from oven.
- Cool cake in pan for 5 minutes then invert the cake pan onto a cooling rack and lift the cake pan off from the cake. The pan should release easily. Peel the parchment paper off of the cake and let the cake cool to room temperature before frosting it.
- When the ganache has set in the fridge, take it out and whip it with a balloon whisk attachment on a stand mixer or with a hand mixer on high speed until it is smooth, shiny, and fluffy, about 2-3 minutes.
- Transfer the cooled cake to a serving dish or cake plate with the top of the cake facing up. Spread the whipped ganache in one thick layer over the top of the cake using an offset spatula.
- Cut cake into slices and serve.
Notes
- Left over cake with keep for up to 3 days, well wrapped and refrigerated.
- You can use granulated (caster) sugar, organic sugar, whole cane sugar (aka rapadura/panela), or coconut palm sugar interchangeably in the cake recipe.
- You can use instant espresso or coffee instead brewing coffee. Boil the water and then stir in 1 teaspoon of the instant espresso/coffee granules. If you don’t want to use coffee just use boiling water instead.
- I’ve used canola oil, sunflower oil, light olive oil and extra virgin olive oil in this recipe and they all work. Any vegetable-based liquid oil should work.
- Use regular, full-fat canned coconut milk (or homemade if you make coconut milk from scratch) for the ganache, not the light stuff, and not beverage-style coconut milk.
- It is best to weigh out the coconut milk and chocolate for the ganache to get the right consistency for the finished frosting. This is a kitchen scale I suggest.
- You can use dark chocolate chips instead of chopping a block of dark chocolate.
Way
What could one use in place of the coconut milk? thanks, W.
Kaity Farrell
You can use heavy cream or plant-based milks. If the milk is thinner than coconut milk, like soymilk for example, then do a 1:1 ratio by weight of chocolate to milk. Please note the resulting frosting will differ depending on the milk used. It may not turn out as thick and rich as if it were made coconut milk or heavy cream. Thanks for your question!
Jodee
Great cake recipe! I’ve made it once without any icing and again as a number 4 shaped birthday cake for my son (I doubled the recipe to get it large enough). I added a simple frosting with sprinkles. Next time I will try the ganache!
Kaity Farrell
Thanks so much Jodee!
April
Would this recipe work in a bundt pan? Maybe with doubled ingredients?
Kaity Farrell
Hi April! Yes, this should work in a bundt pan. I think you can use the same ingredient amounts but will get a shorter cake. If you doubel the recipe then you will need to increase the baking time, probably closer to 1 hour. I would check it at 50 minutes and go from there in 5 minute increments. Be sure to grease and flour the pan well as this cake is a bit delicate. Please let me know if it works out for you! xx Kaity
Kaity Farrell
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Kristen
This chocolate cake recipe is my absolute GO-TO for chocolate cake – whether it’s for vegan eaters or not. Vegan and non-vegans alike can agree once you try it, it’s just the best. So rich with a deep chocolate flavor, but still super moist. It’s like a grown-up, elevated chocolate cake dream! And the ganache frosting… so simple and delicious!
melanie wisniewski
Can this cake be doubled & assembled in two layers?
Kaity Farrell
The cake is quite thick so you can cut it into two thinner layers or divide the batter into two pans to create two thinner layers.