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Vegan Chocolate Cake with Chocolate Peanut Butter Ganache. Sogt, Moist Fudgy Chocolate Layer Cake! Use sunbutter or coconut cream to make nut-free. Vegan Soy-free Palmoil-free Recipe.  Jump to Recipe Â
Lets get on with some chocolate goodies for Valentine’s day, shall we. And Make this gorgeous vegan chocolate layer cake! I made this for our anniversary weekend and it worked like a charm to bring a huge smile on hubbs face with each bite. The cake is Moist, not too sweet and just the right amount of decadent for us.
This easy Vegan Chocolate Cake is layered with a smooth chocolate nut butter ganache glaze. I use smooth almond butter. Any smooth nut or seed butter should work. The cake ages really well and tastes best the next day as the ganache adds more moisture to it. Add fruit preserves like raspberry, apricot, blackberries between the layers. I use raw unrefined sugar in this cake, that I blend to powder in my blender before use. Use any fine or powdered sugar of choice.
This makes a big 8 inch layer cake. Don’t want the huge cake? make this individual Chocolate Layer Cake for One. No Bake.
What are your plans for the weekend?
More chocolate goodness from the blog
- Peanut or almond Butter, Chocolate Marble Cake.Â
- Brownies, loads of Brownies
- Vegan Almond Butter Blondies with Chocolate Chips
- Vegan Chocolate Pumpkin Cake and Cake Mix In a Jar
- Vegan Chocolate Layer Cake for One. No Bake. Made on stove top.Â
Some No Bake Chocolate Pies here.Â
These sharp and beautiful slices are by my new Kramer knife that hubbs got for me. He knows what will be appreciated!Â
And while you are here, please do read this National Geographic article about how the Tiger Temple in Thailand, one of the premier attractions which claims monks live in harmony with the tigers, is connected to Wildlife parts trade, drugging and abusing of these magnificent wild beings. Updates about the temple can be followed on this facebook page. Â
Vegan Chocolate Cake with Chocolate Peanut Butter Ganache
Ingredients Â
Cake : makes two 8 inch pans
Dry:
- 1 cup wheat flour
- 1 cup unbleached all purpose flour
- 1/2 cup cocoa powder
- 1 1/2 tsp baking soda
- 1 1/4 cup powdered vegan sugar, , 2 Tbsp more for sweeter - blend raw sugar to fine powder to use or use wholesome sweeeteners vegan powdered sugar
- 1/2 scant tsp salt
Wet:
- 1 1/2 cups non dairy milk, divided
- 1/3 cup non dairy chocolate chips or bar, semi sweet chips, or dark chocolate for dark/bittersweet cake
- 1/3 cup oil
- 1 tsp vinegar, apple cider vinegar or white vinegar
- 1 1/2 tsp vanilla extract
- 3 tbsp maple syrup
Glaze:
- 1/2 cup non dairy milk
- 1/3-1/2 cup powdered sugar
- 2/3 cup or more non dairy semi sweet chocolate like Enjoy Life
- 1/2 tsp vanilla extract
- 1/4 cup smooth peanut butter or almond butter or other seed or nut butter
- Fruit preserves like raspberry, apricot, cherry (optional)
InstructionsÂ
Cake:
- Preheat the oven to 350 degrees F / 170ºc. In a bowl, whisk all the dry ingredients for the cake really well.
- In another bowl, heat 1 cup of non dairy milk and chocolate until just about hot (heat in the microwave or stove top). Whisk until chocolate is melted. Add in the rest of the wet ingredients and 1/2 cup non dairy milk and mix in until smooth..
- Add the dry to the wet and mix to make a smooth batter.
- Transfer batter to two greased or parchment lined 8 inch cake pans.
- Bake at 350 degrees F / 170ºc for 30 to 34 minutes. or until toothpick from the center comes out clean. Do not overbake as the cakes can get crusty or dry.
- Let the cakes cool for 10 minutes then remove from the pan and cool on the rack completely before adding a glaze or ganache. Cover the cakes with a towel while it is cooling to prevent drying out. To shorten the cooling time, cover the cakes with a towel or parchment or a lid and place in the fridge for 15-20 minutes.
Ganache:
- Heat the non dairy milk + sugar in a pan over medium heat, until just about hot. Mix well. Add in the chocolate, mix once and take the pan off heat. Keep mixing until the chocolate is melted and smooth.
- Add in the vanilla and peanut butter or other nut butter. Mix until smooth. Chill in the refrigerator for 20 to 30 minutes to thicken to desired consistency.
- Pour some of the ganache on one cake. Spread using a spatula to even out if needed. Let the ganache set in the refrigerator for 15 to 20 minutes or freezer for 10.
- Add a thin even layer of fruit preserves on the other cake (optional) (warm the preserves to make them easier to spread if needed). Place this cake on top of the cake with the ganache glaze. Pour the rest of the glaze over the top cake. Spread using a spatula if needed. Let the ganache set in the refrigerator for half an hour. If you have more ganache left, pour over the set glaze for another layer. Cover the cake and let it chill for a few hours before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips to make a great vegan chocolate cake
- Chocolate cakes can tend to dry out or get hard edges if baked too long. If your cake tends to do that, reduce the baking time by 5 mins. Ovens heat differently, the pans, cocoa/chocolate brand etc add to the iffy behavior.
- A ganache or glaze will help add moisture to the cake. Let the cake chill with the ganache for a few hours for best results of overall moisture.Â
- If the cake is overbaked (too dry). crumble it up, add some ganache and make into cake snack balls
- Use good quality chocolate. It adds amazing flavor and texture.
Wonderful!!!! I used raspberry jam and placed a layer of raspberries in the middle, on the ganache.
Is the glaze shelf stable out of the fridge?
yes once chilled, it will be fine for a few hours if its not too hot out.
Has anyone tried using applesauce instead of oil?
I appreciate you sharing this recipe. Not commenting to criticize, just to make others aware to check on their cake early. For me, the cake cooked MUCH faster than the instructions say. I took it out of the oven after 22 minutes and it was still overcooked/dry. The ganache was delicious though! Thank you!
Pans and ovens can change the times significantly. Ovens can run hotter so definitely check cakes very early. Hopefully the ganache added some moisture back to the cake
Lovely cake! I made this as a birthday cake and it was nice and moist and everyone loved it!
yay!
I’m thinking of making this for my daughter’s 1st birthday party do you think I could make it with the ganache then chill it and cover with a vegan swiss meringue buttercream so that the cake is white on the outside? If so any advice/ tips for success?
it should work when the ganache is chilled. you can prob use less non dairy milk in the ganache, so its thicker and it sets more onchilling. That will make a more stablebase to spread the buttercream. Or you could add chocolate filling between layers onlyand buttercream as the main frosting outside
Excellent thanks I’ll give it a try and let you know how I go
Hi Richa,
I always love using your recipes! I have two of your books.
I have a question about this recipe. I am wanting to make just the chocolate cake, without the ganache. This is because I plan to use a vegan pecan coconut frosting. Would you recommend this recipe for just a plane chocolate cake recipe, or is there a different recipe you recommend? Thank you so much!
the cake will work just fine with any frosting.
Made this cake last night on a whim. It came out beautifully and was absolutely delicious! I have tried many other vegan chocolate cake recipes and this one has been the best. My whole family loved it! Thank you for a great recipe.
yay!!
This cake sounds amazing and I would love to try it but we are WFPB with no oil. Can I substitute something for the oil?
You can use applesauce instead of oil for the cake. There is oil already in the chocolate chips, so you wouldnt be able to eliminate that
Is it ok to use whole wheat flour or which one do you recommend. I’m a bit confused with which one you ask for. Thank you
I use a mix of whole wheat and all purpose