Vegan Chocolate Ganache Frosting Recipes
VEGAN CHOCOLATE-GANACHE FROSTING
Swapping coconut milk in for cream in a standard chocolate-ganache recipe yields a rich dairy-free topping. Because of the high ratio of coconut milk to chocolate, the frosting will take longer to thicken, but the decadent taste and airy texture are well worth the wait. Pair it with our Vegan Chocolate Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h15m
Yield Makes 2 cups
Number Of Ingredients 2
Steps:
- Place semisweet chocolate in a heatproof bowl.
- Bring coconut milk just to a boil; pour over chocolate.
- Let stand 2 minutes, then stir until smooth and glossy. Let cool, stirring occasionally,until thick, about 2 hours. Store in an airtight container at room temperature up to 2 days.
VEGAN CHOCOLATE CAKE WITH CHOCOLATE GANACHE FROSTING
I got this recipe from a cookbook; I can't recall which. I have modified it a bit. It truly is wonderful. The frosting is amazingly decadent.
Provided by Michelle1201
Categories Dessert
Time 55m
Yield 8-12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- In a large bowl mix flours, baking soda, baking powder, cocoa, salt, cinnamon, and sugar. In another bowl, mix 1/2 cup water, original soymilk, maple syrup, vinegar, vanilla extract, and almond extract. Pour wet ingredients slowly into dry, combining as you pour. Mix well to combine.
- Line two 9-inch cake pans with parchment paper, or waxed paper. Divide batter evenly into both cake pans. Bake 40 to 45 minutes, or until tester comes out clean. Remove from oven and let cool on wire racks about 30 minutes.
- To prepare frosting, put chocolate chips, vanilla soymilk, coffee, and syrup into a double boiler. Heat until chocolate chips melt, blend all ingredients. Set aside to cool, immersion blend about 1 minute. Cool in refrigerator about 1 hour. Warm slightly before frosting cake.
- (Also, the frosting recipe yields enough to frost 2 layer cakes. So, you'll definitely have more than enough. It's also really good melted as a topping on soy ice cream).
Nutrition Facts : Calories 438.4, Fat 14.6, SaturatedFat 1, Sodium 718.3, Carbohydrate 73.5, Fiber 1.2, Sugar 42.8, Protein 4.4
RAW VEGAN CHOCOLATE GANACHE
This recipe is slightly different from the one already up on Zaar and is from Jennifer Cornbleet's Raw For Dessert. Raw Chocolate Ganache can be used in a number of ways including as chocolate fondue, icing for raw cakes, fudge sauce for raw sundaes or just straight out of the blender! The coconut oil gives it a wonderful coconut flavor. The book says it will last in the fridge for 2 weeks. Once refrigerated, you will have to warm the ganache to obtain the proper consistency. You can either place a small bowl of ganache in about inches of warm water or pop it in the dehydrator for about 10 minutes. **Use either one of these techniques to melt the coconut oil for use in this recipe.** www.bellaraw.blogspot.com
Provided by happybella
Categories Dessert
Time 5m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 3
Steps:
- Place all ingredients in a blender and process until smooth.
Nutrition Facts : Calories 156.4, Fat 18.1, SaturatedFat 15.7
VEGAN CHOCOLATE GANACHE FROSTING
Provided by Ania Catalano
Categories Chocolate Dessert Vegetarian Wheat/Gluten-Free Vegan Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Combine the chocolate, agave nectar, and creamer in a saucepan. Heat over medium heat until the chocolate melts, stirring constantly. Remove from the heat and stir in the butter substitute and vanilla extract. To spread easily, the ganache should be slightly warm, and the consistency of hot fudge.
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- Add almond milk to a mixing bowl and microwave for 1 minute. (Alternatively, heat in a saucepan until hardly simmering and then transfer back to mixing bowl.)
- Immediately add chocolate to warm milk but don’t touch for 2 minutes so it can melt. Cover to encourage melting.
- Stir gently with a wooden spoon to incorporate, then add softened butter (or coconut oil) and cover. Let rest untouched for another 10 minutes to meld.
- Use your mixer to beat the mixture together. Then add 1 cup powdered sugar (sifted to reduce clumps), mix again, and place in fridge to set for 1-2 hours. You’ll know it’s ready when you tip it and it’s slow to move.
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- Scoop the hardened cream from a can of chilled coconut cream into a microwave safe measuring jug. Microwave in intervals until it reaches a gentle simmer. Don't let it come to a boil, just a gentle simmer. If you don't have a microwave then bring it to a simmer on the stovetop.
- Pour it over the top of the chopped chocolate in the bowl, making sure that all the chocolate is covered with the hot coconut cream. Put a tea towel over the bowl to trap the heat and let it sit for 1 minute. Then remove the tea towel and use a hand whisk to whisk it into a smooth chocolate sauce.
- Let it cool on the counter until room temperature and then use right away as a chocolate sauce or dip or drizzle.
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Reviews 7Estimated Reading Time 6 minsServings 2Total Time 457598 hrs 28 mins
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Reviews 7Estimated Reading Time 6 minsServings 2Total Time 457598 hrs 28 mins
- Once hot, remove from the heat and add the chocolate. Let the chocolate sit in the hot milk for a couple mins and then start in the middle and slowly whisk the mixture until it becomes creamy.
- Let the vegan chocolate ganache cool to room temperature (approx 1 hour) and stir occasionally.
- Then place it in the refrigerator uncovered to set. Approximately 3 hours (preferably longer if you have the time). You want the chocolate ganache to be firm but still soft enough to scoop out.
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