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Moist Vegan Chocolate Cake with Silky Ganache

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A rich, moist vegan chocolate cake made without eggs or dairy, topped with a silky coconut cream ganache. Perfect for any occasion and easy to prepare with simple pantry staples.

Ingredients

Scale
  • 1 1/3 cups (160 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1/3 cup (35 g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup (80 ml) aquafaba (liquid from canned chickpeas)
  • 3/4 cup (180 ml) almond milk or any plant milk, room temperature
  • 1/3 cup (80 ml) vegetable oil (canola or sunflower oil)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 6 ounces (170 g) dairy-free dark chocolate, chopped
  • 1/2 cup (120 ml) coconut cream (full-fat)
  • 1 tablespoon maple syrup (optional)
  • Pinch of sea salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. Whip 1/3 cup aquafaba in a clean bowl with an electric mixer until soft peaks form, about 3-5 minutes.
  3. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
  4. In a separate bowl, whisk almond milk, vegetable oil, apple cider vinegar, and vanilla extract until blended.
  5. Pour wet ingredients into dry ingredients and stir gently with a spatula until almost combined; do not overmix.
  6. Fold whipped aquafaba into the batter in two additions, gently folding to keep the batter airy and glossy.
  7. Pour batter into prepared pan and smooth the top. Tap pan lightly to release air bubbles.
  8. Bake for 30-35 minutes, checking at 30 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
  9. Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. To make ganache, heat coconut cream in a small saucepan over low heat until just simmering.
  11. Pour hot coconut cream over chopped dark chocolate in a bowl; let sit for 2 minutes, then stir gently until smooth.
  12. Stir in maple syrup and a pinch of sea salt.
  13. Pour ganache over cooled cake and spread evenly with a spatula.
  14. Let ganache set at room temperature for 30 minutes or chill briefly for a firmer finish.

Notes

Whip aquafaba until soft peaks form for best texture. Fold ingredients gently to keep cake light and moist. Cool cake completely before frosting to prevent ganache from melting. Use parchment paper in pan for easy removal. Substitute oat or soy milk if preferred. For gluten-free, use a 1-to-1 gluten-free flour blend and add xanthan gum if needed.

Nutrition

Keywords: vegan chocolate cake, dairy-free cake, egg-free cake, moist chocolate cake, silky ganache, plant-based dessert, easy vegan cake

Find it online: https://atomicbite.com/moist-vegan-chocolate-cake-recipe-with-silky-ganache-easy-and-perfect/