vegan chocolate ganache

30 Sep, 2026

Enough for a single layer 8 or 9-inch cake

5 ounces (140 g; about 1 cup) coarsely chopped 65-75% bittersweet chocolate or chocolate chips*
¾ cup (170 g) full-fat unsweetened canned coconut milk (well-combined, such as Thai Kitchen Organic)*
1 teaspoon vanilla extract
pinch fine sea salt

Place the chopped chocolate in a medium heatproof bowl.
Combine the coconut milk, vanilla, and salt in a small saucepan and set over a medium flame. Heat, swirling occasionally, until the coconut milk is hot and steamy, just below a simmer, 2-3 minutes.
Pour the hot coconut milk mixture over the chopped chocolate. Let sit 1 minute, then whisk gently until the ganache is silky-smooth. Whisk gently so as not to incorporate too many air bubbles into the ganache; they don’t look as pretty as smooth ganache!
Cover the bowl tightly (or pour the ganache into a jar with a lid) and let cool to room temperature, at least 30 minutes and up to 24 hours. If you’re in a hurry, pop the ganache in the fridge for 5 minutes, stir, then repeat once or twice until the ganache is firm enough to hold a soft shape when dropped from a spoon.
Depending on how firm the ganache is, you can either pour it over your cake if it’s more loose. Or if the ganache is more thick and firm, you can swirl it over your cake.

To combine coconut milk easily, open the can and pour the whole thing into a small saucepan. Place the saucepan over low heat and stir until the coconut milk is smooth and well-combined, 1-2 minutes. Measure out what you need and proceed with the recipe.