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Export date: Tue Jul 27 9:38:35 2021 / +0000 GMT

Vegan Chocolate Ganache Cake



Vegan Chocolate Ganache Cake

Vegan chocolate cake with an intense chocolate flavor.

For the Cake:

  • 1 1/2 cups All-purpose flour
  • 1 cup Florida Crystals®Organic Light Brown Raw Cane Sugar
  • 1/3 cup Cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup Vegetable oil
  • 1 1/2 teaspoons Pure vanilla extract
  • 1 teaspoon Aged balsamic vinegar
  • 1 cup water

For the ganache:

  • 1 can (15 ounces) Coconut cream
  • 1 bag (10 ounces) Vegan semi-sweet chocolate chips

For the ganache:

  1. In a small saucepan over medium heat, heat coconut milk until slow boil. Remove from heat.

  2. Pour hot coconut cream over chocolate chips and stir until glossy and smooth. Set aside.

For the cake:

  1. Preheat oven to 350°F. Grease and flour mini Bundt cakes pan.

  2. In a large bowl, mix flour, Florida Crystals® Organic Light Brown Raw Cane Sugar, cocoa, baking soda, and salt until well combined. Add the oil, vanilla, vinegar, and water. Mix well.

  3. Pour batter into prepared pan. Fill half way through.

  4. Bake for 15 minutes or until toothpick comes out clean when inserted. Remove from oven and cool for 15 minutes. Carefully remove mini Bunt cakes from pan.

  5. Place the cakes in a cooling rack and cover with chocolate ganache. Decorate cakes with fresh fruits.

Chef's Tip

Add cacao nibs to the chocolate ganache for texture and a deeper chocolate flavor.