Vegan Chocolate Cake With Chocolate Ganache Frosting Recipes

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VEGAN CHOCOLATE CAKE WITH CHOCOLATE GANACHE FROSTING



Vegan Chocolate Cake With Chocolate Ganache Frosting image

I got this recipe from a cookbook; I can't recall which. I have modified it a bit. It truly is wonderful. The frosting is amazingly decadent.

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



Vegan Chocolate-Ganache Frosting image

Swapping coconut milk in for cream in a standard chocolate-ganache recipe yields a rich dairy-free topping. Because of the high ratio of coconut milk to chocolate, the frosting will take longer to thicken, but the decadent taste and airy texture are well worth the wait. Pair it with our Vegan Chocolate Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

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 GANACHE FROSTING



Vegan Chocolate Ganache Frosting image

Provided by Ania Catalano

Categories     Chocolate     Dessert     Vegetarian     Wheat/Gluten-Free     Vegan     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

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 CAKE



Vegan Chocolate Cake image

This is a really simple, yet very tasty cake. You can use rice flour or something other than wheat. You can also add chocolate chips and, or nuts.

Provided by Angel

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h

Yield 8

Number Of Ingredients 9

1 ½ cups all-purpose flour
1 cup white sugar
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
⅓ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 cup water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
  • Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
  • Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.

Nutrition Facts : Calories 275.4 calories, Carbohydrate 44.6 g, Fat 9.7 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 304.1 mg, Sugar 25.1 g

EASY VEGAN CHOCOLATE CAKE



Easy Vegan Chocolate Cake image

Rich, medium-dense vegan chocolate cake, perfectly moist. Adapted from Sue's Vegan Chocolate Cake on this site.

Provided by Julia Skala

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h

Yield 8

Number Of Ingredients 10

1 ½ cups all-purpose flour
1 cup white sugar
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
⅓ cup cold vegan buttery spread (such as Earth Balance®)
½ cup soy milk
½ cup brewed coffee
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
  • Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl, whisking until smooth. Cut in buttery spread using a pastry cutter or 2 knives until it is the size of small peas and flour mixture is evenly coated.
  • Pour soy milk, coffee, vinegar, and vanilla extract into the bowl. Blend with an electric mixer until smooth; beat for 2 minutes more. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for at least 10 minutes before inverting onto a wire rack or serving plate.

Nutrition Facts : Calories 265.8 calories, Carbohydrate 45.4 g, Fat 8.3 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 386.1 mg, Sugar 25.8 g

EASY VEGAN CHOCOLATE CAKE



Easy Vegan Chocolate Cake image

It's official: the best vegan chocolate cake is also the easiest chocolate cake in the world, no dairy or stand mixer required!

Provided by Sarah Magid

Yield Makes one 8-or 9-inch layer cake or 24 cupcakes

Number Of Ingredients 9

2¼ cups organic all-purpose flour
2 cups organic cane sugar
1 cup organic unsweetened cocoa powder
2 teaspoons baking soda
½ teaspoon kosher salt
1 tablespoon organic vanilla extract
⅔ cup organic canola oil
2 teaspoons organic white vinegar
2 cups cold water

Steps:

  • Preheat the oven to 350°F. Butter and flour two 8- or 9-inch round cake pans, or place liners in 2 muffin pans for 24 cupcakes. Set aside.
  • In a large bowl, sift the dry ingredients together. Set aside.
  • In a medium bowl, mix the vanilla extract, oil, vinegar, and cold water.
  • Slowly whisk the wet ingredients into the dry ingredients, being careful not to overmix. The mixture will be quite wet, but this is okay.
  • Pour the batter into the prepared pans and bake until a tester inserted in the center comes out clean, about 30 minutes. For cupcakes, the baking time is 24 to 26 minutes.
  • Cool in the pans for 10 minutes, then invert onto a wire rack to cool.

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