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Vegan Chocolate Cake

Recipe photo courtesy of Bryan Gardner

Who says vegan desserts can't be decadent? The bottom layer of this two-tier chocolate cake is covered with mocha icing, while the top is blanketed with ganache.

Total Time Prep Yield

Ingredients

Cake

Icing

Ganache

Directions

Variations

Coconut milk or coconut creamer can be substituted for the soy creamer.

Cook's Notes

Remaining icing can be stored in an airtight container in the freezer for up to 3 months.

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Reviews

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How would you rate this recipe?
3
  • MS11525759
    22 OCT, 2018
    Just made this for a lactose-intolerant friend. It was my first time making a vegan dessert but it turned out excellent. I am not vegan but will make this again for myself. So moist and the dark chocolate and espresso make it just sweet enough without being cloying.
    Reply
  • FAW25212491
    7 OCT, 2018
    This is my go to recipe. I have been using it for years!
    Reply
  • halfnelson79079
    30 AUG, 2018
    Okay...I want to make this...right now!! 11:56 pm is not too late...right!?!raf
    Reply

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