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This easy 2-ingredient whipped vegan chocolate ganache frosting is velvety and perfectly smooth with a rich, intense chocolate flavour. It’s a simple homemade dairy-free recipe that transforms semi-sweet chocolate into a thick, firm, silky ganache you can spread or pipe onto cakes, cupcakes, and more.
It's an easy way to add a luscious, deep chocolate-flavoured topping to your favourite vegan desserts.
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If you or someone you know is a devoted chocolate lover, you need to make this vegan chocolate ganache frosting and put it on everything. Okay, maybe not everything… but you know what I mean!
This melt-in-your-mouth, indulgent ganache frosting has a deep chocolate flavour because there are only 2 ingredients in the recipe, chocolate being the main one.
Once whipped, it's silky-smooth and velvety, and since there's no added sugar, it's not overly sweet, making it a great option if you’ve been looking for something a little less sweet than vegan buttercream.
We’ll be using a 2:1 ratio of chocolate to cream, which creates a ganache that’s thick and firm, making it easy to spread and perfect for piping onto your favourite vegan treats.
Here's What Goes Into It
Ingredient Notes & Swaps
Chocolate Chips - Use high-quality semi-sweet vegan chocolate chips. Make sure cocoa butter is listed in the ingredients, and look for a cocoa percentage between 50 and 55 percent. The higher the percentage, the more bitter the chocolate will be, so this range gives the best balance of flavour and sweetness, while also helping the ganache whip up to a creamy consistency without being too stiff.
Always read the label to make sure your chocolate chips are dairy-free. Here is a list of brands that make vegan chocolate chips.
Unsweetened Vegan Heavy Cream or Vegan Whipping Cream (NOT vegan whipped cream) - You’ll need dairy-free heavy cream, sometimes labelled as whipping cream depending on the brand, which works as the vegan alternative to traditional heavy cream.
I use Silk Dairy-Free Whipping Cream (if you click that link, you'll see the Canadian packaging, this is what it looks like in the US). If you can't find this brand, Country Crock, Califia Farms, Violife, Flora and Elmlea (Double) are just a few other brands that make it.
If you can’t find vegan heavy cream, or you want to make your chocolate ganache recipe without cream, I also tested with full-fat canned coconut milk, and the result was just as good!
Just make sure the can is well shaken so the cream and liquid are fully combined, and note that chocolate ganache made with coconut milk has a slight coconut flavour.
This ganache frosting is firmer, less sweet, and richer in chocolate flavour than a regular buttercream. If you think you'd prefer buttercream frosting instead, check out my creamy vegan chocolate buttercream frosting.
This is How It Comes Together
(Note: I’ve outlined the step-by-step here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)
Heat the heavy cream and pour it over the chocolate chips.
The chocolate chips should be covered with the cream so they can melt properly. Cover the bowl and let it sit for a few minutes.
Watch for Steam, Not Bubbles
Heat the heavy cream until it’s just about to simmer, and you start to see a bit of steam rising from the surface. It should be hot enough to melt the chocolate fully, but not boiling.
After 10 minutes, gently stir until the ingredients have fully combined.
When combined, the mixture should be perfectly smooth with no solid pieces of chocolate left. Cover the bowl and place it in the fridge to firm up.
If, after stirring, there are still pieces of unmelted chocolate chips, you can microwave the bowl in 5-second intervals, stirring each time until smooth. Or you can use the double-boiler method by placing the bowl (make sure it's heat-resistant!) over a pot of gently simmering water and stirring until the ganache becomes smooth and fully combined.
If you use the double-boiler method, be very careful not to get any water in the bowl, or the mixture can seize/become stiff and grainy.
Your Bowl Affects the Timing
The bowl you use for the ganache will affect how quickly it firms up. For me, it usually takes about 45 minutes to reach the right consistency. A shallow bowl will speed things up, while a deeper bowl can take a bit longer. It’s a good idea to start checking it every 10 minutes around the 30-minute mark so it doesn't get too hard.
After the chilling time, the consistency should be thick and firm enough to hold its shape, but still soft enough to spread or pipe easily (like smooth peanut butter).
Whip with an electric hand mixer. Don't overwhip, as this can cause graininess.
Too firm? Let It Sit
If your ganache firms up too much in the fridge and is too hard to whip, no problem, just let it sit at room temperature until it softens enough to whip.
After whipping, it can be used right away for piping or spreading onto your dessert.
All the Delicious Ways to Use It
This vegan ganache frosting can be used in plenty of ways! Here are some recipes to make and try it with:
- vegan chocolate sheet cake
- vegan chocolate cupcakes
- vegan gluten-free chocolate cake
- vegan gluten-free chocolate cupcakes
- chewy vegan gluten-free brownies
- vegan chocolate banana cake
- vegan chocolate donuts
It can also be used as a filling for macarons, whoopie pies, and sandwich cookies.
A Few More Helpful Tips
- Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
- Measure your ingredients accurately. Even a small inconsistency in either ingredient measurement can affect how the ganache turns out. I highly recommend using a kitchen scale and using my weight measurements. You’ll find the scale I use and recommend in the “Suggested Equipment” section of the recipe card.
- Double the recipe if you want to be generous with your frosting or piping.
- Time things right. This recipe does not come together as fast as regular buttercream or icing, so plan accordingly since there is a chilling time involved.
- Read this post from beginning to end before making the recipe. It’s a simple recipe, but this whipped ganache really does need precise measurements and method to turn out perfectly. Taking a few minutes to go through and understand everything first will help make sure it turns out perfectly every single time.
- For the very best results, follow the recipe exactly as it’s written.
Tried It? Tell Me How It Went!
I’d love to hear how this recipe turned out for you! Share your thoughts in a comment and rating below, or post a photo of the dessert you topped with your ganache on Instagram.
Don’t forget to tag me so I can see it! (I'm @delightfuladventures on Instagram).
Whipped Vegan Chocolate Ganache Frosting
Suggested Equipment:
Ingredients:
- 1 cup (180g) vegan semi-sweet chocolate chips (50-55% cocoa percentage)
- ½ cup (125ml) vegan heavy cream (or full-fat canned coconut milk)
Instructions:
- Add the chocolate chips to a heat-safe bowl. Set aside.
- Add the vegan heavy cream to a small pot. Heat over medium-high until you see steam rising from the surface. Do not let it boil.
- Pour the steaming cream into the bowl with the chocolate chips. Cover the bowl with a plate and let it sit for 10 minutes.
- After the 10 minutes, remove the plate and using a spatula, stir the cream and chocolate together until they're combined and the mixture is perfectly smooth. Stir gently to avoid air bubbles.
- Cover the bowl and place it in the refrigerator to chill for roughly 45 minutes. Start checking every 10 minutes starting at the 30-minute mark.
- Once the chilling time has passed, remove the bowl from the refrigerator and check the consistency. It should now be thick and firm enough to hold its shape but still soft enough to spread or pipe easily. If it's too soft, place it back in the fridge until it reaches that consistency. If it’s too firm, let it sit at room temperature until it reaches the right consistency.
- With an electric hand mixer, whip on low speed until the ganache is soft and creamy. It will lighten in colour as you mix. Stop as soon as it reaches this stage, as overwhipping can cause it to become grainy. It usually takes just under a minute.
- Pipe or spread onto your dessert immediately.
Recipe Notes:
- Please read all of the information above, as well as the notes below, before making this recipe.
- This recipe makes enough to lightly frost 12 cupcakes, OR one 9 x 13 inch cake, OR a single-layer 8 or 9 inch round cake, OR a double-layer 8 or 9 inch cake with a very thin layer of frosting. The recipe can be doubled if you want a thicker layer of frosting on your 2-layer cake or for a double batch of cupcakes.
- Once you frost your cake or cupcakes, you can leave them out at room temperature for a day or two, but after that, refrigerate them.
- If refrigerating for later use, store in an airtight container and refrigerate for up to one week. When ready to use, let it sit at room temperature until it has softened but is still firm. Add it to a bowl and mix with your electric mixer for a few seconds before using.
- If freezing for later use, store in an airtight, freezer-safe container and freeze for up to 3 months. When ready to use, thaw in the refrigerator overnight. Once thawed, let it sit at room temperature until it has softened but is still firm, then add it to a bowl and whip with your electric mixer for a few seconds before using.
- Nutrition info is based on 1/12th of this recipe, made as written, on its own with no cake or cupcakes. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
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