Best Vegan Chocolate Ganache Frosting Recipes

Vegan Chocolate-Ganache Frosting image

Provided by Martha Stewart

Time 2h15m

Yield Makes 2 cups

Number Of Ingredients 2

2 cups chopped semisweet chocolate (10 ounces)
1 2/3 cups full-fat coconut milk (from one 13.5-ounce can)

Steps:

Place semisweet chocolate in a heatproof bowl.
Bring coconut milk just to a boil; pour over chocolate.
Let stand 2 minutes, then stir until smooth and glossy. Let cool, stirring occasionally,until thick, about 2 hours. Store in an airtight container at room temperature up to 2 days.

Vegan Chocolate Cake With Chocolate Ganache Frosting image

Provided by Michelle1201

Categories Dessert

Time 55m

Yield 8-12 serving(s)

Number Of Ingredients 18

1 cup unbleached white flour
1 cup pastry flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 cup sweetened cocoa powder
1 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 cup sugar (I use turbinado sugar)
1 cup original soymilk
1 cup pure maple syrup
1/2 cup safflower oil
2 teaspoons apple cider vinegar (Braggs)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 cups non-dairy chocolate chips (I use Sunspire organic semi-sweet)
1 cup vanilla-flavored soymilk
1 tablespoon brewed coffee
1/4 cup pure maple syrup

Steps:

Preheat oven to 350°F.
In a large bowl mix flours, baking soda, baking powder, cocoa, salt, cinnamon, and sugar. In another bowl, mix 1/2 cup water, original soymilk, maple syrup, vinegar, vanilla extract, and almond extract. Pour wet ingredients slowly into dry, combining as you pour. Mix well to combine.
Line two 9-inch cake pans with parchment paper, or waxed paper. Divide batter evenly into both cake pans. Bake 40 to 45 minutes, or until tester comes out clean. Remove from oven and let cool on wire racks about 30 minutes.
To prepare frosting, put chocolate chips, vanilla soymilk, coffee, and syrup into a double boiler. Heat until chocolate chips melt, blend all ingredients. Set aside to cool, immersion blend about 1 minute. Cool in refrigerator about 1 hour. Warm slightly before frosting cake.
(Also, the frosting recipe yields enough to frost 2 layer cakes. So, you'll definitely have more than enough. It's also really good melted as a topping on soy ice cream).

Nutrition Facts : Calories 438.4, Fat 14.6, SaturatedFat 1, Sodium 718.3, Carbohydrate 73.5, Fiber 1.2, Sugar 42.8, Protein 4.4

Vegan Chocolate Ganache Frosting image

Provided by Ania Catalano

Yield Makes about 2 cups

Number Of Ingredients 5

8 ounces unsweetened chocolate, chopped
1 cup light agave nectar
3/4 cup nondairy creamer
1 tablespoon non-hydrogenated butter substitute
1 tablespoon vanilla extract

Steps:

Combine the chocolate, agave nectar, and creamer in a saucepan. Heat over medium heat until the chocolate melts, stirring constantly. Remove from the heat and stir in the butter substitute and vanilla extract. To spread easily, the ganache should be slightly warm, and the consistency of hot fudge.

Vegan Chocolate Ganache Frosting image

Categories Chocolate

Number Of Ingredients 5

.5 cup Unsweetened plain almond milk
1.25 Dairy-free dark or semisweet chocolate, chopped
.5 cup Vegan butter (Earth Balance, Soy Free), softened and cut into TBS pieces
1.75 cups Powdered Sugar, divided
1 teaspoon Vanilla

Steps:

Add almond milk to a mixing bowl and microwave for 1 minute. (Alternatively, heat in a saucepan until hardly simmering and then transfer back to mixing bowl.)
Immediately add chocolate to warm milk but don't touch for 2 minutes so it can melt.
Stir gently with a wooden spoon to incorporate, then add softened butter and cover. Let rest untouched for another 10 minutes to meld.
Use your mixer to beat the mixture together. Then add 1 cup powdered sugar and vanilla, mix again, and place in fridge to set for 20-30 minutes. You'll know it's ready when you tip it and it's slow to move.
Remove from fridge and beat again. If it's still too thin, add another 1/4 cup powdered sugar at a time and beat until light and fluffy. (As the recipe is written) I found that chilling for a total of 20 minutes and adding 1 3/4 cups total powdered sugar was perfect.
Perfect for cupcakes, cake and quick breads! Frosting keeps at room temperature for several days on baked goods, or in the fridge for up to a week, covered.