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Vegan Chocolate Cake With Whipped Ganache


  • Author: Joscelyn Abreu
  • Total Time: 1 hour 35 mins
  • Yield: 8 servings 1x

Description

This is a delicious chocolate cake that’s dairy, egg, gluten, and refined sugar free. An easy 2-ingredient whipped chocolate frosting is also included!


Ingredients

Scale

TWO Layer Chocolate Cake: (3 layer variation below)

  • 2 cups gluten-free flour – I use King Arthur Gluten Free Multipurpose Flour or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour OR 2 cups unbleached all-purpose flour
  • 1/2 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup melted Coconut Oil, avocado oil, or vegetable oil
  • 1/2 cup plain non-dairy yogurt or 1 small ripe avocado, (pureed with no chunks)
  • 1 cup Pure Maple Syrup
  • 1 cup strong coffee (just to enhance chocolate flavor, but you can also use water or almond milk)
  • 1/2 tablespoon Apple Cider Vinegar
  • 2 teaspoons vanilla extract
  • whipped ganache for TWO layers, recipe below
  • chocolate shavings from chocolate bar, optional
  • parchment paper, extra coconut oil and flour for cake pans

Whipped Ganache for TWO layers:

  • 2/3 cup full-fat coconut milk
  • 2 cups chocolate chips or chopped chocolate of choice (dark, semi-sweet, milk, white, etc.)

THREE Layer Chocolate Cake: (As pictured. See note 1)

  • 3 cups gluten-free all-purpose – I use King Arthur Gluten Free Multipurpose Flour or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or regular unbleached all-purpose flour
  • 3/4 cup cocoa powder
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3/4 cup melted coconut oil, avocado/olive oil or other oil of choice
  • 3/4 cup non-dairy plain yogurt or 1 medium ripe avocado (pureed with no chunks)
  • 1 1/2 cup maple syrup
  • 1 1/2 cup coffee (can also use almond milk or other milk of choice)
  • 1 tablespoon vinegar
  • 1 tablespoon vanilla
  • whipped ganache for THREE layers, recipe below
  • chocolate shavings from chocolate bar, optional
  • parchment paper, extra coconut oil and flour for cake pans

Whipped Ganache for Three Layers:

  • 3 cups chocolate chips or chopped chocolate of choice (dark, semi-sweet, milk, white, etc.)
  • 1 cup full-fat coconut milk

Instructions

Make Ganache: (see note 1)

  1. The ganache needs an hour or so to chill, so best to make this ahead of time or at least before you start on the cake. Heat the coconut milk and chocolate in a large heat-safe mixing bowl over a double boiler (stirring often) until chocolate is thoroughly melted and mixture is smooth. Cover and place mixture into the fridge or freezer for 1–2 hours or until chilled and firm. If mixture isn’t cold and hardened, the frosting may be a bit more loose.
  2. After the chocolate mixture is firm, beat with an electric mixer on high speed for several minutes until light and fluffy. If it’s too thick, add extra milk a little splash at a time while mixing, until frosting is fluffy.

Prepare Pans:

  1. Lightly grease two or three (whichever recipe you’re making) 8-inch round cake pans with coconut oil or palm shortening. Line the bottom with parchment paper and use a knife to cut out a circle to fit the bottom of the pan. Parchment paper helps the cake not to stick to the bottom of the pan. Grease top of parchment paper and set aside until needed.

Mix Batter:

  1. Preheat oven to 325F. In a large mixing bow, combine flour, cocoa powder, baking powder, baking soda, and salt. Stir together and then add in coconut oil, yogurt/mashed avocado, maple syrup, coffee, vinegar, and vanilla. (If using avocado, make sure your avocado mash is free of any clumps. You can puree the avocado in a food processor or push through a sieve with a rubber scrapper if it is clumpy.)
  2. Mix everything together until thoroughly combined. Use a rubber scrapper to stir the bottom of bowl, making sure to mix in any excess flour.
  3. Evenly distribute batter into the prepared cake pans. Place on the middle rack of your oven and bake for 18-22 minutes, just until the center of the cake is set and no longer jiggly. Do not overbake. Remove from the oven and let pans thoroughly cool on cooling racks.

Frosting Cakes:

  1. The cakes must be thoroughly cooled before frosting or the frosting will melt off. When you remove the cake from the pan, use a knife or offset spatular around the edge of the cake if it is sticking to the pan. Carefully flip onto a plate or rack, removing the parchment paper round that may come out with the cake.
  2. If making the cake ahead of time, you can wrap and freeze the cake layers until needed.
  3. To frost the cakes:
  4. Place your first cake layer on a plate or serving platter. I like to place additional pieces of parchment paper just under the edge around the bottom layer to keep the frosting from getting on the serving plate.
  5. Scoop a dollop of frosting on the bottom layer and use an offset spatula or rubber scrapper to spread the frosting evenly across the layer. Place the other layer on top and repeat, frosting the sides of cake with remaining whipped ganache. Carefully remove parchment pieces from around the cake and serve. I like to top the cake with fresh berries or chocolate curls, which you can get by running a vegetable peeler down the side of a chocolate bar (warm chocolate in the microwave for a few seconds to get better curls.) Depending on the size of the slices cut, this cake serves 8-12 people.

Notes

1. I’ve made this whipped ganache with more and less coconut milk with varying results. It may depend on how watery your coconut milk is, but most of the times that I’ve made it with more milk, the frosting was too loose for my liking. I prefer it firm enough to hold its shape, especially if you want to pipe it on a cake or cupcakes. In order to get the best consistency, I’ve found it easier to use less milk in the beginning and add a little more while whipping, if needed.

  • Prep Time: 1 hour 15 mins
  • Cook Time: 20 mins
  • Category: Dessert