Vegan Chocolate Ganache Cake
A tall, tender chocolate cake with a glossy dark ganache made from coconut milk. Nobody will guess it is vegan.
- Time1 hr 15
- LevelMedium
- Costabout £0.54 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line two 18 cm round tins.
- 2
Whisk the flour, sugar, cocoa, bicarbonate, baking powder and salt in a large bowl.
- 3
Mix the oat milk, oil, vinegar and vanilla in a jug, pour into the dry ingredients and whisk until just smooth. The batter will be quite runny.
- 4
Divide between the tins and bake for 28 to 32 minutes until a skewer comes out clean. Cool in the tins for 10 minutes, then on a rack.
30 min - 5
Heat the coconut milk until steaming and pour over the chopped chocolate. Leave for 2 minutes, then stir until glossy.
- 6
Cool the ganache for 30 to 40 minutes until thick enough to spread. Sandwich the cakes with a third, spread the rest over the top and sides.
35 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
