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Vegan Ganache
www.theconsciousplantkitchen.comMade with just two ingredients: vegan cream, vegan chocolate chips, and a touch of vanilla, this vegan chocolate ganache is the best vegan topping for cakes.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-ganache/ or scan the QR code here ➡️
Servings: 12 servings (4 tbsp)
Calories: 131.2kcal
Ingredients
- 8 oz Dairy-Free Dark Chocolate Chips semi-sweet or dark
- 1 cup Vegan Cream soy cream, or coconut cream
- ½ teaspoon Vanilla extract
Optional flavors
Instructions
- In a glass bowl, add the chocolate chips. Set aside.
- Add the vegan cream to a non-stick saucepan - if you are using canned coconut cream, only use the thick part on top of the can.
- Place over medium-high heat and bring it to a boil. Stop the heat and pour it over the vegan chocolate chips.
- Set aside for 3 minutes, then stir until the mixture is glossy and all the chocolate is melted.
- Stir in vanilla extract and cool down at room temperature for 30 minutes to thicken.
- Use on top of vegan Bundt cake or to dip strawberries. The ganache hardens in the refrigerator.
Notes
Serving size - this ganache serves 2 cups, and frost a 9-inch cake or 12 cupcakes.
Store it for up to 3 days in the fridge, in an airtight container, or in zip-lock bags, and remove it from the refrigerator the day before so it has time to soften. Microwave, or place in a bain-marie to make it runnier.
Nutrition
Serving: 1serving (4 tbsp) | Calories: 131.2kcal | Carbohydrates: 12.6g | Protein: 2.1g | Fat: 9.9g | Saturated Fat: 5g | Sodium: 48.6mg | Potassium: 0.2mg | Fiber: 2.1g | Sugar: 9.2g | Calcium: 32.5mg | Iron: 1.5mg | Magnesium: 0.02mg | Phosphorus: 0.01mg