Vegan Chocolate Cake & Vegan Ganache

Vegan chocolate cake - Lilie Bakery

A 100% chocolate gourmet recipe: the Vegan chocolate cake and vegan ganache. A basic pastry revisited in a version without milk, cream or eggs, but just as delicious!

A clever recipe that allows you to replace ingredients that we are used to incorporating in a cake with other ingredients, not derived from animals.

Personally, I am not vegan. However I totally respect those who practice this diet. So, why not try a different dessert that is a bit off the beaten track?

What ingredients are needed for this vegan chocolate cake?

In this recipe, cow's milk has been replaced by a vegetable milk (almond milk for me). To make it become "buttermilk" or fermented milk, simply add a small dose of vinegar.

Vegan chocolate ganache - Lilie Bakery

The eggs, which provide the soft texture to the cake, are replaced here by apple sauce. This allows you to recreate the effects.

The butter is replaced by thecoconut oil (or rapeseed). Which brings even more softness ...

The liquid cream for the ganache has been replaced here by semi-thick soy cream. It is easily found in the organic department now. I was amazed by the texture of the ganache ...

How to make a vegan chocolate cake?

To realize the cake, we start by preparing the fermented milk by mixing vegetable milk and lemon (or vinegar) to let it rest a little.

Vegan chocolate cake recipe - Lilie Bakery

Then the liquid ingredients are mixed on one side. Then the dry ingredients on the other. Finally, they are incorporated into the liquid ingredients, alternating with the milk. This is simple and fast !

For vegan ganache, all you have to do is heat the cream and then pour it over the chocolate cut into pieces. It is then left to cool. It is ready as soon as it has a spreadable consistency.

Other recipes to try

If you like this kind of vegan or gluten-free desserts, then I can advise you to take a look at these recipes: chocolate-coconut dessert creams, Gluten-free chocolate cake, Gluten free lactose free cookies, Gluten Free Lemon Blueberry Cupcakes, White chocolate blueberries eskimos,

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute cakes!

Vegan chocolate cake - Lilie Bakery
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4.5 on 10 votes

Vegan Chocolate Cake & Vegan Ganache

The version without milk or egg of a basic dessert!
Prep time30 minutes
Cook time45 minutes
Total1 time 15 minutes
Recipe type: Dessert, Snack
Cuisine: French
Yield: 8



  • 335 ml almond milk or other vegetable milk
  • 1,5 tsp white vinegar or lemon juice
  • 215 g apple sauce
  • 112 ml coconut or rapeseed oil
  • 1,5 cc natural vanilla extract
  • 225 g all-purpose flour
  • 180 g brown sugar
  • 60 g unsweetened cocoa powder
  • 1,5 tsp baking soda
  • 0,5 cc baking powder
  • 1 pinch of salt


  • 170 g dark chocolate pastry
  • 170 g semi-thick soy cream organic department
  • Sea salt


  • Preheat the oven to 175 ° traditional heat. Butter and flour a mold 20 cm in diameter.
  • In a bowl, combine the milk and vinegar and set aside for about 10 minutes.
  • Beat the liquid ingredients: compote, coconut oil (melted), vanilla to have a rather frothy mixture.
  • Separately, mix the dry ingredients: flour, brown sugar, cocoa, baking soda, baking powder, salt.
  • Incorporate the dry ingredients into the liquid ingredients, alternating with the milk. The dough obtained must be homogeneous without lumps.
  • Bake for about 45 minutes, check doneness with a wooden pick. Let cool, unmold and let cool completely.
  • For the ganache, heat the cream in a saucepan then pour over the chocolate cut into pieces. smooth with a spatula and let cool until a spreadable consistency is obtained.
  • Decorate the cake with ganache using a spatula. Sprinkle with fleur de sel.


Can be kept for a few days in a bell or in the refrigerator.
About Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)



  1. Reply


    March 10, 2018


    Is it possible to make the same cake in a non-Vegan version? Are the proportions of milk and cream the same? thank you so much

  2. Reply


    March 11, 2018

    This cake is simply decadent! We want to bite into it :)

  3. Reply


    March 18, 2018

    I did it yesterday for lunch and we loved it !! I was a little scared because I had never made a vegan cake but in fact it was more than delicious like every time I make a recipe from this site. I did not use fleur de sel, but the cake was super soft and melting in the mouth at the same time. Not at all cloying and not at all bitter in chocolate. No, it was really perfect in terms of taste, sweet just right and we digested really well because it is not too heavy. I really recommend it, I hope to discover recipes as good as this one, and why not yet vegan, in any case to be repeated without moderation !!

  4. Reply


    April 29th

    Hello !
    I have just made this cake, which is really very good, and very surprising: its texture is perfect, it is soft and melting at will! So good and delicious that I will do without the ganache next time (which is very good but not necessary in my opinion, or not in such large quantities). It was the first time that I made a vegan cake, and clearly not the last! Thank you very much for this recipe !

  5. Reply


    27th May 2019

    First vegan for me, and surprise a real success everyone loved it, really not complicated to make and quick, a little skeptical given the very liquid consistency of the preparation, but the result was in the end, smooth and soft as I have never done
    To do again, thank you Lilie!

  6. Reply


    10th January 2022


    Thank you for sharing.
    What can I replace the soy cream with for the ganache?
    Thank you in advance for your answer.

    • Reply

      Lilie bakery

      12th January 2022

      Hello Cecilia, you can replace with coconut cream or the non-vegan version with classic liquid cream. See you soon :)

  7. Reply


    1th June 2023

    Hello, is it possible to replace the flour with buckwheat flour?

    • Reply

      Lilie bakery

      July 11, 2023

      Hello Marie, buckwheat flour is gluten-free, so it's complicated to use it as a substitute here… Not at all the same result (crumbly, much less soft). On the other hand, gluten-free flour mixes sold already dosed to imitate wheat flour, yes you can use them. See you soon :)

  8. Reply


    September 24, 2023

    Being vegan and greedy I will try to bake your recipe. Also being a “why?” », I need to understand the need for fermented milk with the addition of vinegar (what vinegar by the way?, cider vinegar?) Kind regards. Pascale

    • Reply

      Lilie bakery

      3th October, 2023

      Hello Pascale, the acidic element allows you to ferment a classic milk (white vinegar or lemon juice: as specified in the recipe). Fermented milk brings much more softness to any cake than unfermented milk (by chemical reaction with the other ingredients). That is all :)

  9. Reply


    December 11, 2023

    So great! How do you make the ganache to look so pretty on top of the cake?

    • Reply

      Lilie bakery

      December 12, 2023

      Hi Manon, to make it pretty, just use the back of a spoon to apply the ganache, it makes swirls so easily!

  10. Reply


    5th May 2024

    5 stars
    Then I freeze this cake for 1 week, thank you very much for your recipes

    • Reply

      Lilie bakery

      17th May 2024

      Hello Christiane, yes you can freeze this cake (alone or with the ganache on top). You should put it in an airtight container or wrap it in cling film and aluminum to prevent it from absorbing moisture. See you soon :)

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