This ganache is the bomb dot com. It’s ultra customizable for whomever is going to be eating it: it can be sugar-free/keto. It can be made to accommodate any allergies or diet restrictions (except chocolate) as long as you choose a chocolate that is acceptable. It pipes and spreads while still warm so you don’t have to wait hours to use it. It’s just the best.
Ganache is my most requested macaron filling recipe (yes, I actually ran a poll) – and it’s easy to know why: Ganache is chocolate. Everyone loves chocolate. And more than that, it has the potential to be a bajillion times less sweet than typical American buttercream, it sets firm (which is great for frosting cakes – especially carved cakes because it helps to hold them together), and did I mention that it’s chocolate?
Use it on my chocolate whacky cake or to sandwich my vegan Italian macarons. Make s’mores with it. Sandwich vegan sugar cookies. Spread it on toast. Eat it with a spoon.
If you need to use it for a cake drip, add 5ml of additional liquid at the start and omit the butter. Wait for the ganache to cool to about 90 degrees before applying the drip to the well-chilled cake with a squeeze bottle, piping bag, or with a spoon.
If you need to avoid soy, you can use palm oil or soy-free Earth Balance for your ‘butter’. And if you need to avoid coconut, you can use palm oil. If there are no real safe solid fats for you, then avoid it completely!
And remember that the sweetness of your ganache will depend on the sweetness of the chocolate that you use!
What’s the texture like?
While it’s still warm, the ganache has a very mousse-like texture in the mouth, but firms up pretty quickly. If you’re going to be using it between cake layers, you may want to wait until it’s completely cooled before adding layers on top. It can be piped and spread while warm (hello, game-changer!) and holds up well in hot environments – as long as it’s not in direct sunlight or left in a car.
Check out the video below to see how wonderfully it pipes and spreads – while still warm.
Once it’s made, keep it an airtight container in the fridge for a month or in the freezer for up to six months. Yup! Six months!
So without further ado, here’s the recipe; let me know what you make with it!
Quick and Easy Vegan Ganache (Water Ganache)
A rich, luscious, and indulgent dairy-free and vegan chocolate ganache. Great for cake drips, pipes like a dream and sets semi-firm. Use it to top cupcakes, frost cakes, sandwich macarons, or eat with a spoon. Super allergy-friendly. Gluten-free. Keto option.
Makes enough ganache to top about four cupcakes, or create a drip and ganache top for a 6" cake.
- 1/2 c (100g) your favorite chocolate*
- 1/4 c (50ml) your favorite [unsweetened, non-carbonated] beverage**
- 1 tsp (5g) softened vegan butter (optional)***
- Measure out your chocolate and liquid, and get your butter out of the fridge (if using). Break up chocolate bars into smaller pieces.
- Pour a couple of inches of water into a saucepan and put over a medium-low flame.
- Add your chocolate and liquid into a heatproof glass or metal bowl and set it on the saucepan - making sure the bottom doesn't touch the water. If it touches the water, pour some water out until it no longer does.
- Using a whisk or rubber spatula, continually stir the chocolate and liquid until the chocolate is fully melted and smooth.
- Turn the heat off, remove the bowl from over the pan, and dry the bottom
- If using, stir in your butter until incorporated
- Line a small pan or bowl with plastic wrap if planning to pipe the ganache later, otherwise get out any reusable bowl with a tight-fitting lid.
- If using for a drip, wait until the ganache is around 90F before using a piping bag, squeeze bottle, or spoon to add around the edges of your cake.
- Pour the liquid ganache into your container (or piping bag) and allow to sit at room temperature for a half an hour to an hour (depending on the temperature of the room) before piping or spreading on cakes, toast, cookies, and more! It will firm as it cools even more.
NEW MICROWAVE METHOD!!
Just an FYI: last night I decided to try it in the microwave and it TOTALLY worked.
If you wanna do it that way, microwave your liquid until it’s piping hot, add your chocolate and butter, and stir until it’s smooth! ❤
*I have not encountered any chocolate that doesn't work with this method. My favorites to use are King David vegan candy melts, Enjoy Life semi-sweet chips, and Lily's sugar-free dark chocolate (for keto ganache). Some may contain trace allergens, so check the labels!
**I love using espresso or strong coffee to enhance the chocolate flavor. Other options include your favorite plant milk (soy may curdle due to the acidity of the chocolate, though), tea, or just plain water.
The butter makes the ganache creamier and more rich - but it is totally optional. It may be swapped for shortening, or pure palm oil if avoiding soy, If you prefer not to add a fat, just use a half a teaspoon (2-3ml) additional liquid instead.
You can also mix with nut or seed butters for a peanut butter cup flavor. You may also add various flavoring oils or reductions! Have fun and experiment!
Keep refrigerated in an airtight container for up to a month, or in the freezer for six months.
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Lilys Chocolate - All Natural Dark Chocolate Premium Baking Chips - 9 Oz (Pack of 2)
Vegan Baking Chocolate Melting Bar - Non Dairy Kosher Easy Malting Chocolate Bar - 10 Pieces of 30-Gram Per Bar Easy to Break - 2 Packs of 300-Gram - By King David
Enjoy Life Semi-sweet Chocolate Mini Chips Pck of 2 (Packaging may vary)
Amount Per Serving: Calories: 233Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 12mgSodium: 41mgCarbohydrates: 25gFiber: 1gSugar: 22gProtein: 3g
Each serving is an estimate of the amount that would be on top of a cupcake. Your piping will vary. These numbers will vary depending on what chocolate and what liquid you use, and whether you decide to add butter/additional fat or not. For keto/sugar-free, Lily's chocolate is your best bet.
3 thoughts on “Quick and Easy Vegan Ganache (Water Ganache, Low Carb/Keto/Sugar-Free Option)”
Just wondered if you have tried this with white chocolate? I find that it can be a bit tricky to even make “conventional” white ganache (i.e. with cream), and water usually just makes the chocolate seize. Would be very interested to hear your experience of this. Many thanks
I have, but I can’t really give you what the recipe is because I do it by sight/feel. It’s hard to give a recipe using vegan white chocolate because they ALL act soooo different from each other.
It does work with white chocolate too, i add 50ml water at a time until it gets close to the consistency i need, then add tablespoon by tablespoon. It’s very easy to add too much water so if you’re using it to fill or cover a cake, you’re best off to make it the evening before, cover at room temp overnight and add extra cool melted white choc in the morning if it needs to be a little stiffer 🙂