This Vegan Chocolate cake with ganache is the simplest chocolate cake you will ever make! I started making this cake about 10 years ago and it’s the only chocolate cake I make now. Yes, its vegan but very delicious. This cake is also called Depression Cake, as the recipe is rumored to have originated in the times of the Great Depression when eggs, butter and milk were in limited supply. You can mix up the recipe in one bowl and you are done as the oven heats up.
Ganache for the Vegan Chocolate cake with Ganache
Now one thing that takes this cake to the next level is the ganache topping. It provides an extra decadence without much effort. I have provided both vegan and non vegan options for the ganache. They both taste great and work well with this cake. One thing to note about the ganache is to be patient when mixing it. It may not look like it is coming together but will soon be glossy and nice. The ganache will start to set once it starts to cool, so its best to pour it immediately on the cake and let it set on the cake.
Cake Pan used
Now lets talk about the cake pan. I have used the Charlotte cake pan by Nordicware to bake the chocolate cake here in these pictures. I really like how it nestles all the ganache and keeps it neatly in place. But please feel free to use any cake pan you have. If you use a normal round 8-9 inch cake pan, when you pour the warm ganache, let it fall to the sides and cover the whole cake. Place it on a wire rack and place a plate at the bottom of the wire rack to catch any drips of the ganache.
I use the same recipe to make cupcakes, adjusting the baking time to 18-20 minutes. Check out my Eggless Mocha Nutella Cupcake recipe.
If you like this Vegan Chocolate Cake with Ganache, please try my recipe for Vegan Marble Bundt Cake. It uses the same recipe but with a couple of extra steps you can create some beautiful marble effects.
10
servings25
minutes35
minutes1 hour
Ingredients
- Chocolate Cake
1 1/2 cups All purpose Flour
1 cup Sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup any unflavored oil (I use avocado oil)
1 cup water
1 teaspoon white vinegar
1 teaspoon vanilla extract
- Chocolate Ganache
1 cup semi sweet chocolate chips
1/2 cup coconut cream or heavy whipping cream
1 tablespoon vegan butter or regular butter
Method
- Preheat oven to 350°F. Prepare an 8-inch cake pan with butter and parchment paper.
- Add flour, sugar, baking soda, cocoa powder and salt into a bowl. Mix well.
- Add oil, water, vanilla extract and vinegar to the dry ingredients and mix well till no dry patches remain. But do not overmix.
- Pour the batter in the prepared cake pan and bake for 30–35 minutes, until a tooth pick inserted into the center of the cake comes out clean. Take the pan out of the oven and cool for 10 minutes before inverting it and cooling completely on a wire rack.
- Chocolate Ganache
- Heat the heavy cream or coconut cream and butter in a small saucepan till small bubbles start forming on the edge and the butter melts.
- Pour the hot cream over the chocolate in a bowl. Make sure all the chocolate is covered with the hot cream and let it sit for 2-3 minutes.
- Start mixing the chocolate mixture with a spoon. After a few minutes of mixing the chocolate will change color and become glossy.
- Decorate
- Pour the ganache over the cake and decorate as you wish with fruits and chocolate shavings.
Tips
- If the ganache thickens and is not pourable, you can place it in the microwave in 10-15 second increments.
This vegan cake has no baking soda in it
I am not sure what you are reading but the ingredient and procedure both have baking soda in it.