The most luxurious Vegan Chocolate Ganache made with only 2 ingredients in 5 minutes! It’s a perfect cake or cupcake frosting, a decadent fruit dip, the best filling for crepes, and so much more.
If you’re as chocolate-obsessed as I am, you’ll also love my Vegan Chocolate Glazed Donuts, this silky Vegan Chocolate Pie, and my one-bowl Vegan Chocolate Banana Bread!
My 2-ingredient Vegan Chocolate Ganache is one of my favorite baking staples. Traditional chocolate ganache is made with heavy cream and chocolate, but my simple dairy-free version uses coconut milk (or coconut cream) for the same luxurious finish. It’s incredibly easy to make and adds chocolate decadence to any treat it touches.
I love drizzling ganache between fluffy chocolate cake layers, but you can also whip it into a pipeable frosting for cupcakes, spread it between crepes, or pour it over a stack of pancakes or waffles. It’s honestly perfect, no matter how you enjoy it.
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“Rich, yummy and super easy to make! Thanks, Nora!” – Sydney
Why you’ll love vegan ganache
- So many ways to use it – Layer it into my Vegan Chocolate Cake, pipe it onto these Vegan Chocolate Cupcakes, or drizzle it over your fruit or pancakes for breakfast.
- Only 2 ingredients! Dairy-free chocolate chips and coconut milk are all you need for a smooth, glossy vegan ganache.
- Quick and easy – Ready in 5 minutes and you don’t need any special equipment or skills to make it.
How to make vegan chocolate ganache
Find the complete recipe with measurements in the recipe card below.
Add the chocolate to a medium-sized bowl, then scoop 1 cup of the thick white part from the canned coconut milk into a measuring cup (it’s okay if you use some of the liquid milk to make 1 cup).
Recipe Tip
I recommend refrigerating the can of coconut milk/cream overnight since we need as much of that thick and creamy white part as possible. You don’t have to, but it helps the cream separate from the liquid.
Heat the coconut cream in the microwave for about 1 minute.
Pour the warm cream over the chocolate chips and let it sit for 2 to 3 minutes. Do NOT stir it yet.
After a few minutes, whisk the chocolate and coconut milk together until you have a smooth chocolate sauce.
For a runny vegan ganache: Use it as soon as it’s ready, or if it sat for a bit, warm it in the microwave for 30 seconds to 1 minute before using.
For a pipeable ganache frosting: Let the ganache cool in the fridge for 30 minutes or so to help it thicken, checking on it often so it doesn’t get too hard. Once it’s frosting consistency, place it in a piping bag and pipe it onto cupcakes or anywhere else you’d like.
No microwave? No problem!
Heat the coconut cream/milk in a small pot on the stove until it’s warm but not boiling. Pour it over the chocolate in the bowl, then follow the directions as normal.
How to use vegan ganache
- It’s an amazing frosting for my Best Vegan Chocolate Cake (instead of the buttercream).
- Pour it over my Chocolate Vegan Bundt Cake.
- Spread it between any layer cake you like. I personally love it in the middle of my Chocolate Peanut Butter Cake.
- Serve it as a chocolate dip for strawberries, sliced apples, bananas, and other fresh fruit.
- Pipe it onto Vegan Chocolate Cupcakes or Vegan Vanilla Cupcakes.
- It’s an amazing coating for my Vegan Chocolate Truffles!
- I always drizzle some on top of my super chocolatey Vegan Mug Cake.
- My Vegan Millionaire Shortbread wouldn’t be the same without it.
- Spread it in between these Easy Vegan Crepes with vegan whipped cream and fresh berries.
- Drizzle it over a stack of Vegan Chocolate Pancakes for a sweet breakfast.
Frequently asked questions
I like making ganache with vegan semi-sweet chocolate chips or a chopped semi-sweet chocolate bar. Dark chocolate (between 70% and 80%) will also work, but the ganache won’t be as sweet.
You can make ganache with another really creamy and rich plant milk if you don’t want to use coconut cream/milk. I’ve had good results with Country Crock plant cream, but Ripple’s dairy-free half-and-half or full-fat oat milk should work as well. It may not ever get thick enough to be pipeable frosting without the coconut milk though.
You can whisk in 1 or 2 drops of orange, vanilla, or peppermint extract for a little more flavor. A pinch of sea salt would be great, too.
I haven’t tried it myself, but I think it will work!
The ganache will split or separate if it isn’t stirred long enough. Just keep stirring, stirring, stirring… Constantly whisking the chocolate and cream together will help it emulsify.
You can keep the ganache in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.
Vegan Chocolate Ganache
Ingredients
- 8 ounces semi-sweet vegan chocolate chips or 70% vegan chocolate bars, chopped
- 1 cup full fat coconut milk or coconut cream *see Notes for options
Instructions
- Add chocolate chips to a medium sized bowl. If using chocolate bars, chop and place in the bowl.
- Scoop the thick white part from the can of coconut if it's naturally separated. Try to use mostly the thick white coconut cream, but some of the clearer liquid is fine. A can of coconut cream works best. (Tip: Place the can of coconut milk in the fridge overnight; the cream and liquid will separate.)
- Put the coconut milk in a microwave safe bowl or measuring cup and heat in the microwave for about 1 minute, watching to make sure it doesn’t bubble over.
- Pour the warm cream over the chocolate chips and let sit for 2-3 minutes. Don't stir yet.
- After 2-3 minutes, whisk the chocolate/melted coconut milk until smooth. To use as a frosting let it cool completely first (the fridge will speed this up), it will thicken up and become spreadable. To make it runnier, you can warm it in the microwave for 30 seconds to 1 minute before using, such as for pancakes, cupcakes, or as a drizzle on a cake.
Notes
- Cream options: You may use Cashew Cream, store-bought vegan cream (Silk, Country Crock, Califia or Trader Joe’s have brands of vegan heavy whipping cream that work), or even creamy oat milk/soy milk for a lower fat option. Oat or soy milk ganache will be a bit runnier and won’t thicken up as much, so keep that in mind.
- To use as a pipe-able frosting, let it cool in the refrigerator completely until it’s thick and has a frosting consistency. Then add to a piping bag and pipe onto cupcakes or cake.
- Store in the refrigerator for up to 5 days. You can also halve or double the recipe as needed.
- Don’t have a microwave? No problem! Simply warm up the coconut cream/milk in a small pot until warm but not boiling, then pour it over the chocolate in a bowl and follow the rest of the directions.
This was so good! I’m not a huge fan of coconut, so I was a bit worried about a strong coconut flavour coming through, but I couldn’t taste it at all! I used it as icing on chocolate cupcakes (your chocolate cake recipe), so yummy!!
Hi Gabby. Your cupcakes sound delicious! I’m thrilled that you enjoyed the ganache recipe, and that you loved the flavor! Thank you for taking time to share your awesome review and comments! Happy cooking to you!
Hi Nora, quick question: have you tried this recipe with plant cream? Specifically thinking of Country Crock plant cream, which is really good. It tastes similar to dairy cream and whips up, which is why I’m thinking it might work for ganache.
I actually have done this more recently, and it worked really well!
Hi Nora, this recipe sounds yummy! I want to make a white chocolate ganache. Any recommendations to make this into a white chocolate ganache successfully? Thank you.
Perfection for us. I followed your instructions and used Thai Kitchen Coconut Cream and Guittard semi-sweet chips– plus a few grains of salt. I make ganache once a year for my husband’s fave cake, and I’m so grateful for your delicious vegan version.
Thank you, Jan, for sharing your recipe experience and wonderful review! I’m thrilled you and your husband are loving the ganache recipe!
Rich, yummy and super easy to make! Thanks, Nora!
You bet, Sydney! I’m glad you loved the recipe! Thank YOU for your stellar review!
Incredibly easy and super yummy! I had to throw out my cake pans and haven’t replaced them, so used your chocolate cake recipe in a Bundt pan last night for my son’s birthday. That cake recipe is my family’s absolute favorite (my husband even asked if I was making it yesterday and he is NOT a cake person!). This was my first time making a ganache and it will be a go-to from now on. Made more than enough for the cake and I have some leftover (which won’t go to waste). It was fast, inexpensive, delicious AND mess-free because I used the same bowl and whisk I used for the cake (who needs more dirty dishes?). A major win all the way around! Thanks, Nora, for another stellar recipe!
You are welcome Michelle! I LOVED reading about your cake making experience, it sounds amazing! Happy birthday to your son! The chocolate cake is a favorite with our family as well! I’m glad you loved the ganache as well! Thank for sharing your stellar review and feedback! Wishing you lots of happy cooking!
If you added a small amount of coconut oil would it firm up a bit more. It’s for a chocolate wedding cake
Yeah it probably would, but it gets pretty firm anyhow.
Hi, just wondering if there’s a coconut substitute and if this ganache can be used to crumb coat?
Yes, you can use something like vegan cream; I like Ripple’s half and half that is dairy free. Or even full fat oat milk would probably work. Something really creamy and rich if possible. Yes, you can use it to crumb coat a cake.
Can your cashew cream work instead of coconut cream? I make cashew cream your way except I started using “full fat Oat milk” instead of water. Do you think it would work?
I think it would, yes.
Hi Nora! I’ve made this recipe multiple times and I love it!!! I’m wondering if you’ve used this same method but with vegan white chocolate chips?
I haven’t tried it myself but I think it would work! Yum.
Hi Nora. A long winded question for you. I am making a Yule Log and want to cover it with a chocolate ganache but like other readers I don’t want to use coconut milk. I am concerned as others have mentioned that using milk will not work as well and might split. What percentage cocoa solid dark chocolate should I use? Would using vegan cream work? Or which vegan milk would be best? I make your Best Chocolate Cake regularly but the frosting for that I think would be too sweet. Please help.
Anywhere from 35-50% is good for chocolate, I used 46% chocolate chips that are vegan (Guittard brand most often). Yes, you can use vegan cream instead of coconut milk. Just don’t use plain soy, oat or rice milk, it’s too watery and might split and not thicken enough. There are several vegan creams on the market, like Silk’s heavy cream, Country Crock, Califia and more.
If i make this into a tart will it freeze alright?
Yes, it should freeze well.
Hi, I really want to make the ganache with the pancakes. I don’t like the coconut flavor. Can you taste it and if so is there a replacement?
I truly can’t taste any coconut, but you could use another milk, such as oat. It might not be quite as thick and creamy, but it will work pretty well.
Great recipe, have used it multiple times. Do you know if I can freeze any unused portion? Thanks!
How great you are loving the recipe! Yes, you can freeze the leftovers. Thanks for your wonderful review!
Grainy/separated for me too! Not sure what is going on, but I also used 75% chocolate chips
The only thing I think that would help is whisking the chocolate and cream really well to help the ganache emulsify. It might also be the brand of coconut cream/milk you used. Hope this helps for next time!
Is there a substitute for the coconut cream? I cannot eat it. I really want to make the Chocolate Peanut Butter Cake.
Thank you!
Hi Tomi. You can omit the coconut cream (melt the chocolate in a double boiler instead) or replace it with 1/2 cup of soy milk or oat milk instead. The coconut does help the ganache firm up as it cools, but that isn’t always necessary, especially for the peanut butter pie. Hope this helps!
I have tried this recipe several times 🙁 but for some reason the chocolate is starting to separate. why this happens.? I use 75% Cocoa
Any suggest?
Hmmm I’m not quite sure why that would happen. You might just need to really whisk it more to get it to fully blend together. You could also try using a different brand of coconut milk/cream, in case that is the issue.
You might be over heating the chocolate
Hi Nora, thank you very much for the recipe. Do you think this ganache can be used for fondant covered cakes? Will it dry completly for me to able to covered the cake with ganache? Thank you!
Hi Ruzanna. The ganache does work nicely drizzled on cakes and should completely cover the fondant. It has a creamy and soft consistency, and doesn’t harden.
Nora you are right as always, whisking / stirring is your friend it will come together, I had this problem but continued to stir and it worked. I used 75% vegan chocolate solids.
I used a can of cream of coconut and OH MY WORD was it delish!
That is so awesome! Thank you for your amazing feedback!
Should i double or triple this recipe in order to cover a 6″ triple layer cake?
You would probably need to double the recipe!
I accidentally bought evaporated coconut milk… and opened it!!! It’s for my husband cheesecake tonight too. (Also your recipe)
Can the evaporated coconut milk work? Should I just use half the milk or something?
Oh shoot! I haven’t tried it so I’m really not sure how it will work.