The best vegan chocolate cake with creamy chocolate ganache frosting. A simple and quick basic recipe for a classic! The cake is fluffy and chocolaty and served with a creamy chocolate ganache frosting made from just 2 ingredients. The perfect recipe for every occasion!
Simple recipe for the most delicious (vegan) chocolate cake!
I’ve tried a few chocolate cake recipes, but it’s never been perfect. Either the cake wasn’t fluffy or chocolatey enough or it was the preparation that wasn’t simple enough. I wanted to bake THE ONE chocolate cake – a simple basic recipe, quickly made and sure to succeed.
Not always has developing recipes given me so much pleasure (& enjoyment ;-)) as in this case.
It was worth it. The recipe for the vegan chocolate cake is incredibly delicious! The cake is fluffy, moist and chocolatey. There is also a super creamy 2-ingredient chocolate ganache frosting. DELICIOUS!
The most delicious answer to the question “Vegan? What do you eat then?”
The cake and frosting are completely vegan. By the way, a great recipe in case you are asked: “Vegan? And what do you still eat?” How about this chocolate cake as an answer?
The cake is made easy. You don’t need any unusual replacement products or special kitchen accessories. The cake can be baked in less than an hour and with the chocolaty Ganache Frosting it is ready to eat in just a few hours.
Vegan chocolate cake – how it works!
For the cake you only need two bowls, a whisk and a baking pan.
Beat the liquid ingredients until frothy. This makes the cake particularly fluffy. Mix the dry ingredients together and mix everything into a smooth dough. Be careful not to stir too much or too vigorously so that the cake continues to turn out fluffy.
Put the dough in a baking form and bake in the oven. Super easy!
For the chocolate ganache frosting, only canned coconut milk and dark chocolate are required. As an alternative to coconut milk, you can also use a vegan whipped cream. Carefully melt the chocolate in a saucepan and stir in the coconut milk. If you like, you can sweeten the ganache with powdered sugar.
Then spread on the baked and cooled cake and place in the fridge to set.
Important: leave the cake in the pan. The ganache is still very runny at first, but it will solidify in the fridge!
Take out of the fridge just before serving, cut and serve! 🙂 Then store it in the fridge again so that the frosting does not liquefy.
You can’t go wrong with this vegan chocolate cake. The cake is delicious and suitable for every occasion. Have fun trying it out and enjoy!
Looking for more chocolate recipes? Try one of these…
If you make this vegan chocolate cake, be sure to leave a comment and / or give this recipe a rating! I love to hear from you guys and how my recipes tasted to you! If you do make this recipe, share your creation on Instagram as a photo and use the hashtag #byanjushka. Always so happy to look through your photos of recipes!
Vegan Chocolate Cake with Chocolate Frosting
- 20 cm baking form
- 200 ml soy or oat milk
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 75 g apple sauce
- 75 g oil or melted vegan margarine
- 200 g flour
- 150 g sugar*
- 50 g cocoa powder
- 2 1/2 tsp baking powder
- 1/2 tsp salt
Chocolate Ganache Frosting
- 1 can coconut milk* full fat
- 180 g dark chocolate
- 30 g powdered sugar optional
- Preheat the oven to 180 degrees top and bottom heat. Lightly grease the baking pan and line the base with parchment paper.
- Whip the plant milk, oil and sugar until frothy. Then stir in apple cider vinegar, vanilla and applesauce. Mix the flour, cocoa, baking powder and salt in a second bowl. Slowly stir in the liquid ingredients. Mix briefly to a smooth dough.
- Pour the batter into the mold and bake in the oven for about 45 to 60 minutes until the batter is through *. Then take it out of the oven and let it cool down completely.
Chocolate Ganache Frosting
- Break the chocolate into pieces and heat with the coconut milk in a saucepan. Stir well until the chocolate has melted.Simmer gently for about 3 to 4 minutes. Stir in powdered sugar to taste to sweeten. Remove from heat and let cool for about 10 minutes.
- Carefully pour the chocolate ganache onto the baked cake (leave the cake in the mold) and place in the fridge for a few hours or better overnight until it has set.
- Then store the cake in the fridge to prevent the ganache from liquefying.
- If you replace the sugar, please note that the consistency of the dough can change. This also applies to the exchange of other ingredients.
- Instead of coconut milk, you can also use a vegan whipped cream.
- The baking time can vary depending on the oven.
- It is best to test whether the cake is ready with a wooden skewer or a knife. Both should come out again when piercing the cake without any liquid dough residue.