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Vegan Chocolate Ganache Cake


It's intense. It's decadent. It's everything you'd want in a Chocolate Ganache Cake - and it's vegan! The cake's richness is deeply enhanced with Florida Crystals® Organic Light Brown Raw Cane Sugar.

Prep Time
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12 mini Bundt cakes or 1 9-inch cake pan
For the cake:
  • 1 ½ cups All-purpose flour
  • 1 cup Florida Crystals®Organic Light Brown Raw Cane Sugar
  • 1/3 cup Cocoa powder
  • 1 teaspoon Baking soda
  • ½ teaspoon salt
  • 1/3 cup Vegetable oil
  • 1 ½ 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:

Step 1

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

Step 2

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

For the cake:

Step 1

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

Step 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.

Step 3

Pour batter into prepared pan. Fill half way through. 

Step 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.

Step 5

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

Chef's Tip
  • For a one 9-inch bundt cake, bake for 35-45 minutes or until a toothpick inserted in the middle of the cake comes out clean
  • Add cacao nibs to the chocolate ganache for texture and a deeper chocolate flavor.