Vegan Chocolate Ganache Cake
Vegan chocolate cake with an intense chocolate flavor.


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For the cake:
- 1 ½ cups All-purpose flour 1 ½ cups All-purpose flour
- Florida Crystals®Organic Light Brown Raw Cane Sugar 1 cup 1 cup Florida Crystals®Organic Light Brown Raw Cane Sugar
- 1/3 cup Cocoa powder 1/3 cup Cocoa powder
- 1 teaspoon Baking soda 1 teaspoon Baking soda
- ½ teaspoon salt ½ teaspoon salt
- 1/3 cup Vegetable oil 1/3 cup Vegetable oil
- 1 ½ teaspoons Pure vanilla extract 1 ½ teaspoons Pure vanilla extract
- 1 teaspoon Aged balsamic vinegar 1 teaspoon Aged balsamic vinegar
- 1 cup Water 1 cup Water
For the ganache:
- 1 can (15 ounces) Coconut cream 1 can (15 ounces) Coconut cream
- 1 bag (10 ounces) Vegan semi-sweet chocolate chips 1 bag (10 ounces) Vegan semi-sweet chocolate chips
Instructions
For the ganache:
In a small saucepan over medium heat, heat coconut milk until slow boil. Remove from heat.
Pour hot coconut cream over chocolate chips and stir until glossy and smooth. Set aside.
For the cake:
Preheat oven to 350°F. Grease and flour mini Bundt cakes pan.
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.
Pour batter into prepared pan. Fill half way through.
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.
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.
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