Vegan Chocolate Cake With Gooey Ganache

There are no words that can be said.


Sometimes you just NEED chocolate cake.

Real, luscious, decadent, ooey-gooey, ‘I’m gonna hate myself tomorrow’ chocolate cake!

And when you need that, my friends, THIS is the recipe for YOU.

Vegan Chocolate Cake with Gooey Ganache

Inspired by PPK

I doubled the recipe to make a two layer cake. I also filled and topped it with leftover chocolate buttercream frosting I had on hand, THEN poured the ganache on top. Yes, I was feeling quite devilish. As I see it, if your going to have chocolate cake…HAVE chocolate cake! Go all the way, baby!

Makes One 8″ circle cake with 8 slices

PPV: 13 (for one layer slice with ganache topping). This recipe can be lightened up by using splenda in place of sugar and apple sauce in place of oil bringing the value you down to only 7 points!!
Protein: 2 grams (Let’s be honest here…we’re not eating this for the protein!)


  • 1 cup coconut milk (or your favorite non-dairy milk)
  • 1 teaspoon apple cider vinegar
  • 3/4 cup organic granulated cane sugar (you could use stevia, splenda or granulated sugar)
  • 1/2 cup canola oil
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon maple extract (or more vanilla)
  • 1 cup unbleached, all purpose flour (or regular flour)
  • 1/3 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


Preheat oven to 350 degrees.

Whisk together the coconut milk and vinegar in a large bowl and set aside for a few minutes to curdle. Add sugar, oil, vanilla and maple extract. Mix well.

In separate bowl combine flour, cocoa powder, baking soda, baking powder and salt. Mix well. Add dry ingredients to wet ingredients in two batches. Mix until no large lumps remain. A few small lumps are okay.

Lightly grease an 8″ cake pan with cooking spray. Cut parchment paper to fit in the bottom of the pan and spray again. Pour in the batter and bake for 30-35 minutes until a toothpick inserted in the middle comes out clean. Allow to cool completely before frosting with ganache.

Gooey Ganache
  • 2/3 coconut milk (or non-dairy milk of choice)
  • 8 oz. dark chocolate cut into pieces
  • 3 tablespoons maple syrup
In a small saucepan bring milk to a boil over high heat. Then lower to a simmer, add chocolate and maple syrup. Stir until combined. Remove from heat and continue to stir until all the chocolate is melted. Allow to cool for 15 minutes before using.
To assemble the cake simple pour ganache on top of the cake. Use the back of a spoon to spread the ganache around and allow to drizzle down the sides of the cake. Refrigerate to cool and set the ganache before serving or serve immediately!
I spread my two layers with buttercream before applying the ganache. Feel free to do as you please. This recipe is very forgiving.
Isn’t she beautiful?
Oh how sweet the smell…and the site….and the taste of this delicious cake!
Did I mention that kids really love ganache?
The apple doesn’t fall far from the tree. “Give it back, mom!”
Perfection. And no animals were harmed during the making of this beauty.
Sigh…an almost guilt-free pleasure. 😉

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s