This Vegan Chocolate Ganache Frosting was created over a year ago when I was making our gender reveal cake for our baby girl. Yes, I made my own cake and yes, it has taken me about 13 months to post this recipe.
We found out the gender at the ultrasound but I still wanted a simple but fun way to share with the family and who doesn’t love a good cake with some chocolate ganache frosting?
What is Chocolate Ganache Made of?
The classic chocolate ganache recipe is pretty straightforward to make. It is just warm heavy cream and a high-quality dark chocolate. With this Vegan Ganache Frosting we are substituting heavy whipping cream for full-fat coconut milk.
What you need to make Vegan Ganache Frosting
Yup, that really is it. Did you not believe me that this ganache frosting only had two ingredients?
For years I have made chocolate ganache because I love how incredibly rich and smooth it is. Who doesn’t love heavy cream and chocolate? I don’t eat dairy all the time anymore and it is something so many people have allergies or sensitivities to so I wanted to make my favorite chocolate ganache frosting vegan.
Full-fat coconut milk is really one of the only dairy-free milks that has enough fat to really compare to heavy cream so I knew that it would be my best bet in replicating some creamy chocolate ganache frosting.
This recipe really is incredibly simple and the only hard part is waiting for it all to set so you can whip it in to frosting.
How to Make Vegan Ganache Frosting
You want to heat the full-fat coconut milk (I usually use a double boiler) and then take it off the heat and pour in the chopped chocolate or chips.
Let is bathe in the warm milk for a couple mins and then starting in the middle you slowly start whisking the mixture until it becomes a gloriously creamy batch of melted chocolate.
Then you wait….
You want to let the vegan chocolate ganache cool to room temperature (stirring the mixture occasionally) and then place it in the refrigerator to set. This usually takes around 3 hours (womp womp). You want the chocolate ganache to be firm but still soft enough to scoop out.
After that, you just scoop the vegan chocolate ganache out and put it in a stand mixer bowl (or you can use a hand mixer) and you want to use the paddle attachment to basically beat air in to the ganache to create a creamy chocolate ganache frosting. Start off slow and then work your way up and beat until the frosting is smooth and creamy.
Just remember…chocolate melts so you don’t necessarily want to handle the ganache frosting a lot or over beat it.
Then you can spread this deliciously perfect vegan chocolate ganache frosting on with a spatula or pipe it. You can serve it while it is still soft and creamy or you can let it set some (like the cupcakes in my images).
P.S. – I usually use my Gluten-free Double Chocolate Chip Muffins for my cupcake base. I just omit the chocolate chips and add 2 teaspoons of vanilla.
FAQ’S and TIPS for Vegan Ganache Frosting
What kind of chocolate should I use?
- Use a high quality chocolate. Ganache frosting is not something you want to use cheap chocolate on because it is the main ingredient. I usually prefer around a 70% but do what grade of chocolate your personally prefer. You can use chocolate chips or coarsely chop a chocolate bar
Do I use canned coconut milk or the kind found in the carton?
- This step is really important. Make sure your coconut milk has a lot of fat. The best way to test it is to shake the can. If the whole thing doesn’t slosh around with milk it means there is a good chunk of coconut cream in the can (usually on the top). Unfortunately, the coconut milk found in the large cartons does not have enough fat to make this ganache frosting.
Does it matter if I put the chocolate ganache in the refrigerator while still warm?
- Yes, putting the ganache in the refrigerator before it cools down can create too much condensation and you won’t get the right texture. You want to avoid any condensation on the chocolate ganache when it is cooling. That is why you bring it to room temp before sticking it in the fridge. Also, don’t cover it. More than likely condensation will form on your plastic wrap and drip on to your ganache frosting.
Is dark chocolate Vegan?
- There are a lot of options out there for vegan dark chocolate but just be sure to read the labels on the back. Typically dairy is found milk chocolate.
How should I store the Vegan Ganache Frosting if I am not using it right away?
You will want to store it in an airtight container in the refrigerator. If you need to pipe or spread the frosting I would let it sit out on the counter for about 20 minutes and then beat it in your mixer again to fluff up the ganache frosting.Print
Vegan Chocolate Ganache Frosting
- Prep Time: 10
- Total Time: 4.5
- Yield: 2 cups 1x
A decadent Vegan Chocolate Ganache Frosting made with only TWO ingredients. Perfect for spreading or piping.
- 1 can full-fat coconut milk (approx. 1.5 cups)
- 10oz chocolate chips (or coarsely chopped chocolate)
- Heat coconut milk over a double broiler or in the microwave (I prefer double broiler).
- Once hot, remove from the heat and add the chocolate. Let the chocolate sit in the hot milk for a couple mins and then start in the middle and slowly whisk the mixture until it becomes creamy.
- Let the vegan chocolate ganache cool to room temperature (approx 1 hour) and stir occasionally.
- Then place it in the refrigerator uncovered to set. Approximately 3 hours (preferably longer if you have the time). You want the chocolate ganache to be firm but still soft enough to scoop out.
- Once set, scoop the chocolate ganache out and put it in a stand mixer bowl (or you can use a hand mixer) and use the paddle attachment to beat air in to the ganache to create a creamy chocolate ganache frosting. Start off slow and then work your way up and beat until the frosting is smooth and creamy.
- You can spread the creamy frosting with an offset spatula or use a piping bag.
- Use a good quality chocolate. I usually prefer around a 70% but do what grade of chocolate your personally prefer. You can use chips or coarsely chop a chocolate bar
- Be sure to weigh your chocolate with a kitchen scale to make sure you have the right amount.
- Make sure your coconut milk has a lot of fat. The best way to test it is to shake the can. If the whole thing doesn’t slosh around with milk it means there is a good chunk of coconut cream in the can (usually on the top).
- You want to avoid any condensation on the chocolate ganache when it is cooling. That is why you bring it to room temp before sticking it in the fridge. Also, don’t cover it. More than likely condensation will form on your plastic wrap.
- Chocolate melts so you don’t necessarily want to handle the ganache a lot or over beat it.
Keywords: vegan chocolate ganache frosting, ganache frosting, chocolate ganache, chocolate ganache frosting, ganache frosting with coconut milk
Shannon Trindade says
This looks amazing! Can’t wait to try ? Thanks for sharing!
San Daamen says
Hallo, can i make this ganache in advance and put in the freezer?
Jessi's Kitchen says
Hello! So I have not tried it but in theory it should work. You would need to thaw it in the fridge overnight and probably leave it out at room temperature before spreading it. If mixture is not spreading well I would recommend whipping it in the mixer again. Let me know if you try it.
I made this today with a good can of coconut milk and semi-sweet non dairy chocolate chips. I let it cool for an hour on the counter and then 2 hours in the fridge in a thin metal bowl. It looked firm, but must not have been firm enough. It didn’t whip up nicely like yours and was pretty liquid. I ended up pouring it over my cake. Mostly just a warning to others that 3 hours is a minimum fridge time! I probably won’t make it again. Mine tasted kinda like watery chocolate pudding to me…
Jessi's Kitchen says
I am so sorry the recipe didn’t work for you. The recipe does recommend you let it set in the refrigerator for 3 hours to chill. I am guessing it needed to chill more or the coconut milk did not contain enough fat. It is also important that you weigh the chocolate to ensure you have the right amount. Hope you were still able to enjoy your cake. Thanks for the feedback.
This worked perfectly with a can of coconut cream. Thanks for the recipe. I made sure to only use the fat and drain out the liquid.
Jessi's Kitchen says
Yay! So glad it turned out well and that you enjoyed it.
no lie, I’ve been making this as a ‘mousse’ & topping it with faintly-sweetened coconut cream and berries. Obsessed.
Jessi's Kitchen says
Yesss! I have done the same thing. Glad you love it.