Luscious & glossy vegan chocolate ganache can be yours in 5 minutes and 4 ingredients with this foolproof formula.
Just heat coconut milk with bittersweet chocolate and whisk for a deep, dark, gooey chocolate topping to swirl or pipe over cakes and cupcakes – or for licking off of spoons, you do you ;)
If you prefer less-sweet frosting and can't ever get enough chocolate, let me introduce you to your new BFF: coconut milk chocolate ganache.
Made with loads of dark chocolate emulsified into enough liquid to make it creamy, ganache can be poured over cakes, piped or swirled over cupcakes or brownies, chilled and rolled into truffles, or simply eaten by the spoonful for those of us with no shame.
Ganache is traditionally made with heavy cream or even creme fraiche, as in my creme fraiche ganache. But for this easy vegan ganache, full-fat coconut milk stands in seamlessly. This ganache doesn't taste at all like coconut, but the subtle floral flavor of the coconut milk enhances the fruity notes in the chocolate. Plus it's dairy-free for those of us with sensitivities.
I add a splash of vanilla extract and a pinch of salt to up the flavors. And sometimes I add a slug of liqueur such as dark rum or GF whiskey if I'm feeling saucy.
Here's what one reader had to say about this recipe:
Simply Decadent
“This frosting was so decadent and rich! I needed a dairy free cake frosting and this was so simple.”
—Lindy
Ingredients & Substitution Suggestions
Just a few pantry ingredients go into this dairy-free ganache.
- Full-fat canned coconut milk forms the liquid base. Be sure to use unsweetened coconut milk; I tested this with Thai Kitchen organic coconut milk. If your room-temperature coconut milk is chunky, pour the whole can into a saucepan, place over low heat, and stir until it's smooth and well-combined. Then measure out what you need and proceed with the recipe.
- Other plant milks such as oat and almond milk can be used, but since most are lower in fat than coconut milk, you'll need to use less milk so that the ganache doesn't become too watery. Try starting with half the amount and add more as needed. You can also add a tablespoon or two of plant-based butter for extra richness if you like.
- Bittersweet chocolate adds loads of chocolate flavor and sets the ganache softly. Choose a chocolate with a cacao mass of 70-75% for the correct set. I tested this recipe with Raaka Maple baking chocolate discs (75%) and Hu gems (70%). Both are free of refined sugar and make this ganache paleo as well as vegan.
- If using a chocolate with a lower cacao mass, you’ll need to increase the amount of chocolate to help the ganache firm up when cool. If using chocolate with a higher cacao mass, you’ll need to add more coconut milk so that the ganache will be soft.
- Vanilla extract and a pinch of salt sharpen the flavors. These can be left off if you prefer.
Method
This recipe takes just a few minutes of active time plus a bit of cooling time to make. The recipe makes about 1 1/2 cups of ganache which is enough to frost a single-layer 8 or 9-inch cake, and the recipe is easy to increase for larger cakes.
Here's how to make delicious vegan chocolate ganache in just a few simple steps.
Tips for Shiny, Glossy Ganache
Some ganache recipes use corn syrup or butter to add shine to the finished ganache. I keep it simple and don't add either. But here's a trick I learned at my first pastry chef job:
If the ganache has cooled and become matte, just before serving, wave a small kitchen torch or crème brûlée torch over the dessert, 6-8 inches away from the ganache. It will return the glossy sheen to the surface of the ganache. Just take care not to burn the ganache, as chocolate is sensitive to heat.
Troubleshooting
Variations between brands of chocolate and coconut milk can effect the consistency of the ganache. Here are two ways to fix your ganache if it turns out either too thick or too thin.
- If the ganache is too thick: gently melt the ganache over a water bath (or in a heavy-bottomed saucepan set over the lowest possible heat), stirring frequently. Add more coconut milk to thin the ganache. Let it cool again and check for consistency.
- If the ganache is too thin: gently melt the ganache over a water bath (or in a heavy-bottomed saucepan set over the lowest possible heat), stirring frequently. Add more chocolate and stir or whisk until smooth. Let it cool again and check for consistency.
How to Enjoy your Perfect Vegan Chocolate Ganache
This versatile ganache can be used on lots of different recipes. Other than the recipes pictures above, here are a few favorites:
- Spread it between warm almond flour crepes with berries or sliced bananas.
- Drizzle it over gluten-free fudgey brownies.
- Chill and roll it into coconut milk chocolate truffles.
- Spoon it into almond flour tart shells and top with berries for an elegant dessert.
How do you like to enjoy ganache? Let me know in the comments below!
Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this dairy-free chocolate ganache, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.
5-Minute Vegan Chocolate Ganache with Coconut Milk
Print Recipe Pin RecipeIngredients
- 5 ounces (140 g; about 1 cup) coarsely chopped 65-75% bittersweet chocolate or chocolate chips*
- ¾ cup (170 g) full-fat unsweetened canned coconut milk (well-combined, such as Thai Kitchen Organic)*
- 1 teaspoon vanilla extract
- pinch fine sea salt
Instructions
Make the Ganache
- Place the chopped chocolate in a medium heatproof bowl.
- Combine the coconut milk, vanilla, and salt in a small saucepan and set over a medium flame. Heat, swirling occasionally, until the coconut milk is hot and steamy, just below a simmer, 2-3 minutes.
- Pour the hot coconut milk mixture over the chopped chocolate. Let sit 1 minute, then whisk gently until the ganache is silky-smooth. Whisk gently so as not to incorporate too many air bubbles into the ganache; they don’t look as pretty as smooth ganache!
Rest the Ganache
- Cover the bowl tightly (or pour the ganache into a jar with a lid) and let cool to room temperature, at least 30 minutes and up to 24 hours. If you’re in a hurry, pop the ganache in the fridge for 5 minutes, stir, then repeat once or twice until the ganache is firm enough to hold a soft shape when dropped from a spoon.
To Pour or Swirl
- Depending on how firm the ganache is, you can either pour it over your cake if it’s more loose. Or if the ganache is more thick and firm, you can swirl it over your cake.
For Piping
- For piping ganache, let it set for several hours and up to 24 hours. Scrape it into a piping bag fitted with a large star tip and squeeze out any air pockets. Pipe it onto your baked goods. If the ganache is cold and hard to squeeze, gently massage the bag in your hands to warm and soften it up.
To add shine
- If the ganache looks dull or matte, hold a creme brulee torch 8 or so inches away and wave it over the ganache to make it shiny. Take care not to burn the delicate chocolate.
Storage
- Ganache will keep at cool room temperature for an additional day; after that, store it in the fridge to be on the safe side.
Lindy says
This frosting was so decadent and rich! I needed a dairy free cake frosting and this was so simple. I cooled the ganache completely and then whipped it for a lighter consistency. I also did end up adding a little bit of honey to sweeten it as my chocolate was quite dark.
Alanna Taylor-Tobin says
Hi Lindy,
I'm so glad you liked the ganache! Good call adding honey for a touch more sweetness, I bet the floral flavor was really lovely. Thanks for the note and rating!
-A
GL says
Thank you for this recipe - worked really well. I was making cakes for people with a very sweet tooth so used 70% dark choc but once the ganache was made, while still quite soft I mixed it into some simple buttercream (50% icing sugar, 50% butter, pinch of salt and splash of vanilla). It worked so well - luscious and glossy - and everyone loved it. And of course used your coconut flour choc cake recipe which is so delicious!
Alanna Taylor-Tobin says
Oh wow, that buttercream idea sounds so amazing - I'd love to try it this way too! Do you know roughly how much butter and icing sugar you used for 1 batch of the ganache?
GL says
It was roughly the same weight of buttercream as ganache. So good!
Alanna Taylor-Tobin says
Ah cool, thank you!
Sue says
Can I use this to sandwich my chocolate cake x
Alanna Taylor-Tobin says
Hi Sue,
Yyou mean put it between two cake layers? Yes, that will work great! Just make sure the ganache is cool and thick enough to spread when you put it on. Let me know how you like it!
-Alanna
Michelle says
Hi, this sounds great! I’m wondering if I can make this ahead and then warm at low temp in microwave next day to pour as a thick sauce over warm brownies and ice cream. Is this thick when warmed and will it reheat ok please? Thank you! ☺️
Alanna Taylor-Tobin says
Hi Michelle,
Sorry for missing your note before! Yes you can absolutely make this ganache ahead of time, warm it up to order, and use it as a sauce. Now I'm majorly craving this with brownies and ice cream - yum!!
To warm it gently, either place it over a pot of gently steaming water and stir until it's warm or melted. Or you could pulse it in a microwave for a few seconds at a time, stirring occasionally until it's melted.
If on the off-chance the mixture "breaks" and looks separated, usually stirring in a little extra coconut milk will bring it back together.
Please let me know if you try it!
-Alanna
Nisha says
I followed the recipe as written and it worked well! I used the method of cooling in the fridge, checking and stirring every 4 min. But it was quite rich and I didn't think it would be sweet enough for a kid's birthday cake though so I ended up adding butter and powdered sugar to make it more like an American buttercream. Still it was great starting point and perhaps I can use it for cakes served to just adults next time.
Alanna Taylor-Tobin says
Hi Nisha,
I'm so glad the recipe worked well and that adding butter and powdered sugar made it more friendly for kiddos! I can see how this might be too intense of a flavor for a group of littles. I've served it to my nieces and nephews (ages 7 through teens) and they all loved it, but they have unusually sophisticated taste, haha! Adding butter and powdered sugar is a brilliant solution. Another option could be to make the ganache with a sweeter chocolate (say regular chocolate chips, which tend to have closer to 50% cacao mass).
Thanks so much for trying the recipe and sharing your experience and modification!
-Alanna
Lily Diamond says
Literally the perfect chocolate frosting, and so easy. You’re a genius, Alanna. I’m so grateful!!
Alanna Taylor-Tobin says
Awww this makes me so happy to hear. Thank you Lily!!
Patti says
I tried vegan cupcakes for the first time and used this recipe for the frosting. I had issues with it being too thin, even after reducing it. I was running out of time so I stuck it in the fridge for 1.5 hrs then whipped it with my stand mixer. I often use whipped ganache for my frosting so I'm familiar with this process. I got rave reviews for this frosting and the cupcake! So rich but all the vegan at my event were pleasantly surprised at the taste.
Alanna Taylor-Tobin says
Hi Patti,
I'm sorry to hear that the ganache turned out thin at first, and I'm curious to know why! Could I ask what kind of chocolate and coconut milk you used? But chilling and whipping the ganache was a brilliant save! I'm so glad it worked out in the end and was a hit. Thanks a bunch for the feedback!
-Alanna
Ilona says
Hi Alanna!
Loved this! I made a gorgeous cake and topped it with this delicious ganache.
Hoever, I did have too much!
I stored it in the fridge, now my question is, can I reheat it again to top another cake?
Thank you! ❤️
Alanna Taylor-Tobin says
Hi Ilona,
I'm so glad you liked the ganache! What kind of cake did you put it on?
Yes you can absolutely store the extra ganache in the fridge and gently reheat it for another use. It should keep for up to 2 weeks.
Happy baking and bojon appétit! ;)
-Alanna
Zoe says
Hello! I’m making a chocolate cake and want to use this ganache recipe in between the cake layers and to coat the outside of the cake. Should I double the recipe to have enough ganache?
Alanna Taylor-Tobin says
Hi Zoe,
Great question! If the cake is an 8- or -inch 2-layer cake, I would actually recommend tripling the ganache recipe to make sure you have enough. Please let me know how it turns out. Happy baking!
-Alanna
Zoe says
Hello Alanna! Thank you for answering my question, I actually made cupcakes instead and kept the ganache measurements as written. It turned out wonderfully! Thank you for such a great recipe!
Alanna Taylor-Tobin says
Yay, so glad you liked the ganache and that it worked well on the cupcakes. Thanks so much for the note!
Diane says
Mine is setting in the fridge as I type this!
I'm wondering if it can be frozen and then thawed a bit before eating? Would freezing change the texture?
Alanna Taylor-Tobin says
Hi Diane,
Great question - yes it should be fine to freeze the ganache! Just make sure to let it come to room temperature before enjoying for the best texture. Please let me know how you like it!
-Alanna
Claudia says
Hello Alanna, thank you for this recipe. I’ve been wanting to start a low risk bakery and was looking for non dairy ganache recipes. All the wonderful comments is making me eager to try it out. I just have one doubt, as we’re using coconut cream , does the ganache have the coconut flavour and to what extent. If yes, could you help me with any suggestion to lower or neutralize the flavour . I’m a bit skeptic am if the entire audience would like the coconut flavour.
Thank you
Alanna Taylor-Tobin says
Hi Claudia,
Aw, thanks for considering my recipe for your bakery, that's so exciting!
So I personally don't taste a coconut-forward flavor in this ganache, it just sort of bumps up the floral notes in the chocolate. But you could try using half coconut milk and half almond milk. Or all almond milk. Or you could go with cashew milk or oat milk. You may need to experiment with how much of these plant milks to use since they're less rich than coconut milk.
Please let me know what you try!
-Alanna
Adam says
Didn't work at all. Followed step by step but the ganache doesn't even set after 24 hours.
Alanna Taylor-Tobin says
Hi Adam,
Sorry to hear this ganache is giving you trouble! I'm happy to help troubleshoot. To help get to the bottom of the issue, could you tell me what kind of chocolate and coconut milk you used? If the chocolate has a lower cacao mass than 65% it won't set as well. And some coconut milks vary in fat content too; lower fat content can prevent the ganache from setting.
But there's a super easy fix which is to warm the ganache and add more chocolate, then let it cool back down. Hopefully that will help!
-Alanna
Hinda says
This recipe was godsend. I needed a last minute ganache recipe for a bundle chocolate cake. I poured this ganache over it and it was a quick simple way to make my cake presentable! I'm a terrible baker so I appreciate easy, quick recipes. I didn't have coconut milk but had almond milk (the good kind full fat only 2 ingredients almond milk) so I used that and it turned out great and tasted good too. I cooled it in the fridge a bit before pouring because I was in a hurry. Great recipe. Thanks for making my life easy!
Alanna Taylor-Tobin says
Yay, so glad the ganache worked well with almond milk. Thanks for trying my recipe and for the note!
Laurie Hoffman says
Can 100% cocoa chocolate bar be used?
Alanna Taylor-Tobin says
Great question! Using pure chocolate won't be an exact substitute, so you would want to use about 70% of the amount called for of chocolate and 30% sweetener to mimic the ingredients in the bittersweet chocolate. Pure chocolate might not melt as easily, so you may need to get in there with an immersion blender. But this could be a great option for, say, someone who wants to use an unrefined sweetener or sugar substitute. Please let me know if you experiment!
Laurie Hoffman says
I ended up using equal parts 100% cocoa chocolate and full fat coconut milk and a dash of salt . I left out the vanilla because the water in it tends to seize up my dark chocolate ganaches. It turned out perfectly…. This was for my nephew who can’t have dairy.🙂
Alanna Taylor-Tobin says
That sounds delicious and minimally sweet. So glad it worked well and that your nephew got to enjoy it too!