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Deep Dark Vegan Chocolate Cake with Coconut Milk Ganache That Bakes Up Perfectly Every Time
This Deep Dark Vegan Chocolate Cake is rich, soft, and unapologetically chocolatey. It’s the kind of cake you make once and then keep finding excuses to bake again.
Why You Will Love and Enjoy Deep Dark Vegan Chocolate Cake
It’s rich without being heavy and stays moist for days thanks to olive oil and coconut milk. The ganache sets beautifully but still melts in your mouth.
A Moist Vegan Chocolate Cake That Never Tastes Vegan made with Dutch Cocoa and Coconut Milk
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Deep Dark Vegan Chocolate Cake
- Prep Time: 20 minutes
- Cooling time: 120 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours
- Yield: 10–12 slices depending on size 1x
- Category: Vegan Recipes
- Method: Easy
Description
This Deep Dark Vegan Chocolate Cake is rich, soft, and unapologetically chocolatey. It’s the kind of cake you make once and then keep finding excuses to bake again.
Ingredients
Chocolate Cake
- 500 ml cake flour
- 100 g Dutch process baking cocoa powder
- 10 ml baking soda
- 5 ml baking powder
- Pinch of salt
- 450 ml original coconut milk
- 10 ml white vinegar
- 320 g raw turbinado sugar
- 320 ml virgin olive oil
- 10 ml vanilla extract
Vegan Chocolate Ganache
- 250 g vegan dark chocolate, about 70 percent cocoa
- 150 ml original coconut milk
- Fresh berries like strawberries, raspberries, cherries, or a mix
Instructions
Cake
- Preheat the oven to 315F.
- Line the base of a 9-inch springform pan with baking paper and lightly grease the sides. Don’t skip this, the cake is tender and likes to cling a little.
- In a large bowl, add 500 ml cake flour, 100 g cocoa powder, 10 ml baking soda, 5 ml baking powder, and a pinch of salt.
- Whisk well until everything looks evenly mixed and lump-free.
- In another bowl, combine 450 ml coconut milk, 10 ml white vinegar, 320 g raw sugar, 320 ml virgin olive oil, and 10 ml vanilla extract.
- Whisk for a minute or two until the sugar mostly dissolves. It won’t be perfectly smooth, and that’s fine.
- Pour the wet ingredients into the dry ingredients and whisk gently until smooth. Don’t overmix here, just until no dry patches remain.
- Pour the batter into the prepared pan and give it a gentle tap on the counter to release air bubbles.
- Bake for about 40 minutes, or until a cake tester comes out clean or with a few moist crumbs.
- Turn the oven off and leave the cake inside for another 5 minutes with the door closed. This helps prevent sinking.
- Remove the pan from the oven and place it on a wire rack.
- Let it cool for about 10 to 15 minutes, then carefully release the springform and remove the base.
- Let the cake cool completely before adding the ganache.
Ganache
- Chop 250 g vegan dark chocolate into small pieces.
- Smaller pieces melt more evenly and save you from over-microwaving.
- Add the chopped chocolate and 150 ml coconut milk to a heat-safe glass bowl.
- Microwave on high for 45 to 60 seconds, depending on your microwave. DO NOT boil.
- Stir with a metal spoon until smooth and glossy. If needed, microwave in 10-second bursts, stirring each time.
- Set aside and let the ganache cool for 1 to 2 hours until thickened but still pourable.
- If it thickens too much, warm it slightly.
Assemble
- Pour the ganache over the cooled cake, letting it naturally drip down the sides, or spread it gently like a soft frosting.
- Finish with fresh berries and fruit and decorate, as the mood strikes.
Notes
Created, prepared, tried, and tested Esme: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
This vegan chocolate cake is rich, moist, and finished with an easy coconut milk ganache. Perfect for birthdays, holidays, or anytime you want a dairy-free dessert that tastes indulgent.
Deep Dark Vegan Chocolate Cake is indulgent yet effortless. Every bite is soft, moist, and deeply chocolatey, with silky coconut milk ganache that feels luxurious without dairy. It’s the kind of cake you’ll bake again and again for any occasion because it satisfies every chocolate craving naturally.
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