Learn how to make the most luscious vegan chocolate ganache with just 2 ingredients and 5 minutes! The perfect dessert or breakfast topping, frosting, cake filling or truffle filling.

vegan ganache being poured onto chocolate pancakes, white background

Chocolate ganache is a staple recipe for any baker, and this vegan version is so easy to make. It’s totally versatile, and can be used as a drizzle on cupcakes/cake, frosting, cake filling, pancake or waffle topping, ice cream topping, dip or even to make truffles.

You only need 2 ingredients: coconut milk or cream and semi-sweet chocolate.

How to make vegan ganache

  1. Open a can of coconut milk or coconut cream. Scoop out as much of the thicker, white part as you can. If you need to use some of the liquid to make 1 cup, that is fine.
  2. Place coconut milk/cream in a microwave safe bowl. Heat in the microwave for about 1 minute, making sure it doesn’t bubble over.
  3. Pour the warm cream over the chocolate chips (or chopped chocolate bars) in a medium sized bowl. Let sit for 2-3 minutes.
  4. Whisk until smooth and well combined. The chocolate will melt from sitting in the warm coconut milk.

collage showing how to make chocolate ganache with coconut cream

It will thicken as it cools, and even more in the refrigerator.

You can use it immediately as a drizzle over desserts. Or let it thicken for a few minutes to have a thicker, pourable sauce.

To use as a frosting, let it thicken completely before spreading. You can also use a hand mixer (once it’s thickened and cooled) to whip it up so it has a more even consistency. It will be pipe-able for cupcakes at this point. Enjoy!

Recipes that go with ganache

bowl with melty chocolate and a whisk

square image of bowl of chocolate ganache with whisk
4.72 stars (7 ratings)

Vegan Chocolate Ganache

Learn how to make the most luscious vegan chocolate ganache with just 2 ingredients and 5 minutes! The perfect dessert topping, frosting, cake filling or truffle filling.
Prep: 5 minutes
Total: 5 minutes
Servings: 12 servings


  • 8 ounces vegan chocolate chips or chopped vegan chocolate bars (about 1 cup)
  • 1 cup full fat coconut milk or cream


  • 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.
  • 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, 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.


  1. There are several brands of chocolate chips that are naturally vegan, so make sure to check the ingredients list for milkfat or butter oil. Trader Joe's brand are vegan, as well as Guittard semi-sweet. It may be easier to find quality vegan chocolate bars, semi-sweet.
  2. To use as a pipe-able frosting, let it cool in the refrigerator completely until it's thick. You can then use a handheld blender to whip it up a bit, then add to a piping bag and pipe onto cupcakes or cake.
  3. Store in the refrigerator for up to 5 days. You can also halve or double the recipe as needed.
  4. 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.


Serving: 1serving | Calories: 132kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Sodium: 2mg | Potassium: 41mg | Fiber: 1g | Sugar: 9g | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. 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?

  2. 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.

    1. 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.

  3. 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?

    1. 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.

    1. How great you are loving the recipe! Yes, you can freeze the leftovers. Thanks for your wonderful review!

    1. 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!

  4. Is there a substitute for the coconut cream? I cannot eat it. I really want to make the Chocolate Peanut Butter Cake.
    Thank you!

    1. 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!

  5. 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?

    1. 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.

      1. 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!

        1. 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.

      2. 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.

  6. 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?

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