How to Make Vegan Chocolate Ganache Frosting

I found this recipe was perfect without the butter step. I used the amounts of almond milk and dark chocolate chips but just added more powdered sugar bit by bit until I liked the consistency. It saved me time and was still incredible!!

Thank you somuch for sharing this recipe. I made it and it is absolutely delicious. Instead of using a mixer I whisked it by hand and it still came out great. I am thinking about trying it with white chips to make a vanilla frosting.

Made this ( added some orange zest) and immediately poured it over my 3 layer chocolate cake, letting it drip down the sides. Put in fridge to set for ~1hr. Perfect! The Minimalist Baker will never let you down!

I found that using 1 cup of powdered sugar made the ganache way too sweet for my tastes. Like a review I read, I added 2 tbsp Dutch processed coco and 1/4 tsp kosher salt to neutralize some of the sweetness. The outcome was a rich and gooey ganache with a really creamy texture. Great with my dairy free, egg free chocolate cake recipe.

I made this to top the Vegan Vanilla Cupcakes since my husband loves chocolate, and wow. This is so good! I’m not a huge chocolate fan, but I was eating this out of the bowl with a spoon.

I used Earth Balance butter, Trader Joe’s chocolate chips. I only used 1 C powdered sugar – when I got it out of the fridge after the first chill, it was HARD. I would have needed to get out my kitchenaid mixer to whip anymore powdered sugar into it. Not sure if something went wrong since it was not at all runny/literally didnt move in the bowl? But if I did something wrong, I don’t want to do it right! It’s SO GOOD. Will be a chocolate frosting staple!!

This tastes amazing and is very stable– I’ve had a lot of trouble with vegan frostings splitting in the past and was skeptical that this would come together, but it did. Used Earth Balance vegan butter, enjoy life semi sweet chocolate chips and almond milk. Only adjustment I made was to replace some of the powdered sugar with Dutched cocoa since I wanted it thick and not as sweet.

I’ve made this twice now, both times mixing by hand with a whisk and subbing coconut oil for the vegan butter. After leaving it to cool in the fridge the ganache became solid, but about 25 seconds in the microwave warmed up the coconut oil just enough to let me whisk it again by hand into a beautiful, fluffy frosting texture. It is SO GOOD! I’ve been known to eat it off the spoon! My non-vegan roommate has been raving about it as well.

I made this icing with full fat coconut milk in the can , I added only 1 cup like the recipe stated in the first step . I kept it in the fridge for 2 hours than it was really hard , I put it back in the warm oven that I previously baked the cake just for 10 minutes than I was able to whip it than spread it in my cake , otherwise I couldn’t spread it but the taste was spot on perfectly sweet creamy coconut flavor came through wow this is so perfect it’s almost like eating fudge . The 1 cup for the icing was perfect I wouldn’t add more , I used the 60% chocolate chip from Ghirardelli …sublime perfect icing but don’t wait more than 1 hour if you want to spread it easily than refrigerate and voila !

We loved this! I made it to frost a vegan banana layer cake for my daughter’s birthday. I loved your techniques for making this. The taste and texture were awesome. This is a keeper. Thank you!

I made this recipe for chocolate cupcakes. It was perfect and so easy. I wanted more of a ganache and used only about 1/3 cup of powdered sugar (reducing the sugar was a suggestion I saw in one of the prior comments). I didn’t bother softening the Earth Balance vegan butter. The icing was shiny and beautiful and made everything better in this crazy time of Covid isolation.

this is the BEST chocolate frosting i’ve ever made (and i’ve made a lot!) – perfect.. everyone in my family loved it. thank you! :D

Awesome recipe! Delicious on top of chocolate cake. Used enjoy life chocolate chips & loved the result.

Delicious. I added one teaspoon of vanilla. I plan to try it with coffee as the liquid instead of almond milk for a more allergy-friendly option. I used nestle’s new “simply delicious” semi-sweet chocolate chips which are dairy free – chopped them only a little as chips do not chop well. They did not completely melt which I did not realize till after I added the vegan butter (Miyokos brand). So put the bowl over a pot of simmering water and melted it the rest of way (like a double boiler). Next time I may melt the chocolate into the milk this way from the beginning.

It was as delicious, think and rich as my mother-in-laws frosting with real butter. Thank you for this wonderful recipe

I just made this frosting for my gluten free cake and it was DELICIOUS. I used vegan soy free earth balance butter and enjoy life semi sweet chocolate chip. I add 1 cup of organic powdered sugar to the milk and chocolate chip mixture, left it in the fridge for a good 30-40 min , mixed it and add another 1/4 cup powdered sugar and it was the perfect texture.

I made this with soy milk and coconut oil (1/4c as noted in the recipe), and it came out fantastic! Even after I messed it up by accidently doubling the milk and wondering why it wasn’t thickening properly. I had already added powdered sugar, so I melted another chocolate bar with more coconut oil, added it, and it thickened right up and came out well, so it is thankfully a forgiving recipe. Doubling it turned out to be appropriate for frosting a double layer cake with a little leftover. I’ll be making it again in a few weeks, following the recipe correctly next time!

To the people wondering if it would stay together sitting out, my guess is yes. It stays together and holds consistency much better than other frostings I’ve made in the past.

I used Enjoy Life’s Dark Chocolate Morsels and it turned out AWESOME!! I cut the recipe in half and it was just perfect to top a regular bundt cake.

This was delicious on cupcakes! So rich and creamy. I misread the directions and refrigerated before adding any icing sugar and thought I may have ruined it, but it was awesome even adding it all afterward.

For those of you wanting to use Stevia powder extract and arrowroot starch/powder in place of powdered sugar, I found about 1/2 teaspoon to every 1 cup of arrowroot powder to be perfect for this recipe. If you add too much more than that it becomes bitter. I only had to add 1 cup of my confectioner’s sugar substitute to achieve the consistency I wanted in the frosting. PS- I used melted coconut oil as the “fat”.

Hope this helps!

I made this awesome frosting to go on my awesome GF angel-food cake for a friend last week! It was amazing. I added a bit more almond milk to thin out because I wanted to drizzle over the “whiteness” and it worked…. Thank you for this frosting recipe, it is a keeper! BTW I put the little I had left in a zip lock baggie for me late at night……YUM