This Vegan Chocolate Cake with White Frosting and Chocolate Ganache is an official entry in the So Delicious Dairy Free Recipe Contest!
Recipe By: Dora Brewster
Vegan Chocolate Cake with White Frosting and Chocolate Ganache
Prep time
Cook time
Total time
I love this Vegan Chocolate Cake, and so does my whole family!
Author: Dora Brewster
Serves: 1 cake
Ingredients
Ganache
- 1 cup vanilla dairy-free creamer (such as So Delicious Coconut Milk Creamer Barista Style French Vanilla)
- 12 oz dairy-free chocolate chips*
Cake
- 2-3/4 cup all-purpose flour (I use King Arthur)
- 2 cups sugar
- ¾ cup cocoa powder
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- ⅔ cup vanilla dairy-free yogurt (such as So Delicious Vanilla Cultured Coconut Milk Yogurt)
- 1 cup unsweetened milk alternative (such as So Delicious Unsweetened Coconut Milk Beverage)
- ½ cup oil**
- 2 teaspoons vanilla extract
- 1 cup boiling water
Frosting
- 3 sticks of Earth Balance Vegan Buttery Spread (softened)
- 2 pounds (7-1/2 cups) confectioner's sugar
- 6 to 7 tablespoons vanilla dairy-free creamer (such as So Delicious Coconut Milk Creamer Barista Style French Vanilla)
Instructions
Ganache
- You are making the Ganache first as it needs time to set
- In a small sauce pan warm creamer until it begins to boil.
- Place chocolate in a bowl and pour warm creamer over top. Stir until smooth. Set aside for later.
Cake
- Preheat oven 350ºF. Grease and flour two 9-inch round cake pans.
- Mix dry ingredients in mixing bowl.
- Add yogurt, milk, oil, and vanilla, and mix until blended.
- Slowly add boiling water and mix well.
- Pour into prepared pans.
- Bake 30 to 35 minutes.
- Remove from oven, cool for 10 minutes.
- Put cake on plates. Cool completely.
Frosting
- Cream buttery spread.
- Slowly mix in confectioner's sugar.
- Add creamer one tablespoon at a time to achieve desired consistency.
Assembly
- Put frosting on top of 1st layer (thick)
- Top with top layer.
- Frost cake, top should be thick.
- Stir Ganache.
- Drizzle ganache on sides of cake.
- Carefully, cover top with ganache.
- Let cake sit for an hour or two to completely set.
Notes
I use 365 brand from Whole Foods (Editor's Note: Enjoy Life or Dream may be better options where milk allergies are a concern)
*I use Spectrum Walnut Oil (Editor's Note: Can use canola or grapeseed oil for nut-free)
*I use Spectrum Walnut Oil (Editor's Note: Can use canola or grapeseed oil for nut-free)
1 Comment
Pingback: Chocolate Ganache recipe - Dairy free — Taste Obsession