Are you looking for an alternative to frosting, that requires no powdered sugar? How about an easy filling for cakes or a drizzle sauce for dairy-free ice cream? Well look no further because this 2-ingredient dairy-free chocolate ganache will cover all your bases!
Easy to make, rich, creamy, and extra chocolate-y, I’m sure you’ll be making this again and again (even if it’s just to pour straight into your mouth when no one is looking).
And btw, I used this chocolate ganache frosting for my vanilla allergy free cupcakes, and they taste amazing! If you want to try other frostings, be sure to check out this coconut frosting and this dreamy vegan buttercream.
Jump to:
- Easy 2-ingredient vegan frosting
- Varieties of dairy-free chocolate ganache: sauce vs. frosting
- Vegan chocolate ganache ratios + consistency
- The most important thing about making ganache
- Frequently Asked Questions
- What you’ll need
- How to make it
- Allergy-Information and Substitutions
- More chocolate recipes:
- Dairy-Free Chocolate Ganache + Frosting Recipe
Easy 2-ingredient vegan frosting
Recently, I had someone comment on my vegan buttercream frosting recipe, asking if there was any way they could use less powdered sugar.
Initially I had doubts— I mean it’s frosting for crying out loud! But honestly I’m thankful for the question because it got me thinking, is there an alternative to traditional powdered sugar icing, and would it be just as delicious, spreadable, and versatile?
The answer, thankfully, came to me while I was melting chocolate over the stove and thinking about chocolate ganache. I have made chocolate ganache many times, but only used it as a filling for birthday cakes. It dawned on me at that moment that ganache IS used for frosting in the cake world, and is totally the best alternative to powdered sugar frosting. Duh!
So the next time you need to whip up a batch of vegan cupcakes or bake a fab birthday cake, try this easy dairy-free chocolate ganache. It’s only a few simple steps, and you can whip it to the consistency of fluffy frosting.
Varieties of dairy-free chocolate ganache: sauce vs. frosting
Do you want to make a sauce or a frosting? Depending on what confection you are baking, you’ll want something different for each one.
Make a vegan chocolate ganache sauce if you:
- Want to drizzle it over cooled cupcakes or ice cream
- Use as a filling for layered cakes
Make a vegan chocolate ganache frosting if you:
- want a fluffy frosting to top cupcakes (a full cake may be too rich + expensive)
- Need a filling for sandwich cookies
Vegan chocolate ganache ratios + consistency
Now, in cake world there are different ratios to chocolate ganache, which I’ll briefly explain below.
- Ratio 2:1 (what I use in this recipe). This chocolate ganache is firmer and richer in chocolate. I prefer this ratio because I find that it sets up and holds better on cakes. The result is a deep, dark chocolate flavor that takes your cake to a whole new level. Excellent paired with vanilla cake.
- Ratio 1:1. This ratio is for a lighter chocolate ganache and would work well for frosting, since you can whip it with electric beaters. If you’re not a fan of rich chocolate, you may enjoy the taste of this ganache better. It pairs well with chocolate cake, since the chocolate is not overpowering.
The most important thing about making ganache
I must stress in this post the most important thing when making ganache: attention.
Yes, it is easy. Yes, it takes only 2 ingredients, but if you’re making frosting, you HAVE to pay attention to the cooling of ganache. In the instructions below, I will explain the step-by-step process of making your own dairy-free chocolate ganache.
But if you’re turning it into frosting, you’ll have to do two things:
- Place it in the fridge, uncovered to solidify just enough to whip
- PAY ATTENTION to the clock and check it often, to make sure that it doesn’t go past the point of no return
You see, chocolate ganache contains a good amount of chocolate chips (especially when doing the 2:1 ratio) that have been melted. And what happens to chocolate chips that have been melted and then placed in the fridge? They turn back into their original, hard state. Which means that you have to keep a watchful eye that your ganache does not turn back into a chocolate block.
Trust me, it is NOT fun having to try to scrape hard chocolate off the inside of a glass bowl. Nope, no fun at all.
What to look for: You know your chocolate ganache is ready when it’s as thick as peanut butter. Any point past this stage will be harder to whip, and it could break your ganache. So keep an eye on your chocolate and stir occasionally to prevent it hardening to the bowl.
Frequently Asked Questions
The best substitute for substituting heavy cream in chocolate ganache is full-fat coconut cream, hands down. By using full-fat you still get the consistency of classic chocolate ganache + a little coconut flavor (which I think pairs deliciously with rich chocolate). If you don’t want to use coconut cream though, check out my suggestions in the Allergy Information and Substitutions section below.
Other than the ingredients used, the difference between classic ganache and frosting is that chocolate ganache can be poured like a sauce and hardens once cooled/refrigerated. Frosting is lighter/fluffier and cannot be poured. In the recipe below, I show you how to take your ganache from classic sauce to fluffy icing with just a few simple steps.
Personally, I always refrigerate my chocolate ganache, although traditionally you can leave your ganache out on the counter for up to two days. For best results, I recommend keeping your ganache (and any cakes frosted/topped with it) in the fridge for up to a week.
If you’re using your ganache for just a sauce, you can store it in an air-tight freezer bag for up to a month; thaw before using. However, if you’re making ganache to turn into frosting, I highly recommend you make and use in the same day, since there’s a small window for whipping the chocolate.
If you are making frosting, YES (otherwise, forget this step!). I know, it’s not ideal to have to watch your chocolate ganache so carefully, but trust me it’s worth it!! If you don’t cool your ganache long enough, you won’t be able to whip it into frosting. And if you cool it too long, it will be too hard to whip as well. There’s a small window where the ganache is juuussst right.
What you’ll need
- Dairy-free chocolate chips (for allergies, try the Enjoy Life brand)
- Full fat coconut cream
- Double boiler (or a small pot that can fit into a larger pot)
How to make it
Add chocolate chips and coconut cream to small pot. For the cream, be sure to use only the full-fat cream from the top of the can, not the liquid at the bottom. To do this, you’ll have to use a can of full fat coconut milk that has been separated (just shake the can and if you don’t hear/feel liquid sloshing around inside, it’s most likely separated).
Using the double boiler method, melt the chocolate/coconut over the stove for 1-2 minutes, stirring until melted. Remove from heat. TIP: If you don’t have a double boiler, just grab another pot (one that is a touch larger than your small pot) and fill with an inch of water. Place the small pot inside the larger pot and heat on medium heat.
Allow chocolate ganache to cool to room temperature. Once cooled, you can drizzle it on cupcakes or ice cream, or use in the middle of a layered cake. If using for frosting, follow the next step.
After chocolate ganache comes to room temperature (about 30-45 minutes), place in the fridge, uncovered, for approximately 2 hours. YES, this is a long time, but it needs to firm up. Check your ganache occasionally, stirring each time, and more frequently after the 1 hour mark. You want the consistency to be thick, like peanut butter, before removing from the fridge. It is very important that you keep an eye on the ganache during this last step– if not cooled for long enough, your ganache will be too runny. If you cool it for too long, it will harden to the bowl.
Once the chocolate ganache has thickened, enough that it is like a smooth peanut butter (and you can still stir it), remove from fridge. Using electric beaters, whip the ganache for 30 seconds to 1 minute on medium speed. Ganache should get fluffy and resemble frosting texture. Use on cupcakes immediately.
Allergy-Information and Substitutions
- This chocolate ganache is 100% vegan, meaning it is dairy-free and egg-free. It is also naturally gluten-free, nut-free, and soy-free when using soy-free chocolate chips.
- Don’t like coconut? You can swap it out for a no-stir nut butter of your choice, such as peanut butter. Just keep in mind that this will absolutely change the taste. But hey, you can’t go wrong with peanut butter chocolate!
- This recipe is enough dairy-free chocolate ganache to frost 12 cupcakes. If using for the middle of an 8-inch round cake, or to drizzle on ice cream, half the recipe.
More chocolate recipes:
- Almond Joy Easy Vegan Brownies
- Best Vegan + Allergy-Friendly Birthday Cake
- Lavender Infused Vegan Chocolate Fondue
Dairy-Free Chocolate Ganache + Frosting Recipe
Ingredients
- 2 cup dairy-free chocolate chips (16 oz)
- 1 cup full fat coconut cream
Instructions
- Add chocolate chips and coconut cream to small pot. For the cream, be sure to use only the full-fat cream from the top of the can, not the liquid at the bottom. To do this, you’ll have to use a can of full fat coconut milk that has been separated (just shake the can and if you don’t hear/feel liquid sloshing around inside, it’s most likely separated).
- Using the double boiler method, melt the chocolate/coconut over the stove for 1-2 minutes, stirring until melted. Remove from heat. TIP: If you don’t have a double boiler, just grab another pot (one that is a touch larger than your small pot) and fill with an inch of water. Place the small pot inside the larger pot and heat on medium heat.
- Allow chocolate ganache to cool to room temperature. Once cooled, you can drizzle it on cupcakes or ice cream, or use in the middle of a layered cake. If using for frosting, follow the next step.
- After chocolate ganache comes to room temperature (about 30-45 minutes), place in the fridge, uncovered, for approximately 2 hours. YES, this is a long time, but it needs to firm up. Check your ganache occasionally, stirring each time, and more frequently after the 1 hour mark. You want the consistency to be thick, like peanut butter, before removing from the fridge. It is very important that you keep an eye on the ganache during this last step– if not cooled for long enough, your ganache will be too runny. If you cool it for too long, it will harden to the bowl.
- Once the chocolate ganache has thickened, enough that it is like a smooth peanut butter (and you can still stir it), remove from fridge. Using electric beaters, whip the ganache for 30 seconds to 1 minute on medium speed. Ganache should get fluffy and resemble frosting texture. Use on cupcakes immediately.
Notes
- This chocolate ganache is 100% vegan, meaning it is dairy-free and egg-free. It is also naturally gluten-free, nut-free, and soy-free when using soy-free chocolate chips.
- Don’t like coconut? You can swap it out for a no-stir nut butter of your choice, such as peanut butter. Just keep in mind that this will absolutely change the taste. But hey, you can’t go wrong with peanut butter chocolate!
- This recipe is enough dairy-free chocolate ganache to frost 12 cupcakes. If using for the middle of an 8-inch round cake, or to drizzle on ice cream, half the recipe.
Nutrition Information
Randy
This is really good. Nice and chocolatey!
Randi Tisdall
Thank you!! Glad you enjoy it!!