This vegan white chocolate ganache is simple to make in just a few easy steps! Use it to frost cupcakes, fill layer cakes or make into truffles!
Oh my goodness. I’ve finally perfected my white ganache recipe!
But let me tell you something… It took me FOREVER to perfect. I have honestly been working on this for around a month now!
Dairy-free white chocolate ganache is no easy feat. It took me so (and I mean SO) many attempts to get this one right.
I recently made a delicious dark chocolate ganache for my chocolate sheet cake and it worked exactly as I expected. It was thick, creamy and dried beautifully shiny.
But for white chocolate ganache frosting, it isn’t as simple as switching the same amount of dark chocolate for white. It’s much more finicky than that.
I used plant-based milk instead of cream for the dark chocolate version so I thought the method for this one would be somewhat similar.
Boy was I wrong…
Now saying that, it was easy enough to make with full-fat coconut milk. I got the texture spot on after just 2 attempts. But I found the taste a bit odd.
It didn’t fully taste like white chocolate nor coconut milk but something else entirely, which I can’t quite describe.
Maybe it was the brand of white chocolate I used that time, but it wasn’t the most pleasant tasting ganache I’ve ever had. It wasn’t awful but it wasn’t exactly what I wanted.
It also didn’t whip up firm enough to pipe. I guess it would be OK for filling layer cakes but not so much for piping onto cupcakes.
I wanted something pipeable and delicious so I continued on my quest.
Vegan cream > Plant-based milk
I decided to try again with soy milk, as that’s much more neutral-tasting than coconut.
My very first attempt using that was bizarre. I had used far too much liquid but instead of going super runny as you’d expect, it went stringy and gooey instead, like half-dried glue.
Some of my further attempts resulted in a greasy puddle of yellow mess that resembled melted cheese, a hard, grainy ganache that stuck to the bowl, and a lovely tasting creamy ganache that was just ever-so-slightly too soft.
Who knew it could be so complicated?!
I finally got it to work OK with soy milk, but no matter what I tweaked in the recipe, it still had a weird, slightly chewy texture that I wasn’t totally happy with.
I then decided to try Elmlea plant double cream as I had used that mixed with plain chocolate in the past and it whipped up perfectly.
And I am happy to report, although the method is a little different to regular ganache, it turned out amazing!
Perfectly thick, firm and airy. It even holds up stiff at room temperature!
See more vegan cake fillings:
Where can I find dairy-free white chocolate?
I have a few favourites that I alternate between but as far as I know, they are only available in the UK. I’ve listed them below along with some other brands that are available on Amazon too, so you can get it wherever you are in the world.
**Please note that I have only tested this recipe with the first 2 brands listed below. Results may vary if using other brands.
- The Free From Kitchen Co (available at Tesco)
- Tesco Free From (tastes the best but is only sold in smaller bars)
- Sainsbury’s Free From
- Dee Best white chocolate chips (Amazon US)
- King David white chocolate chips (Amazon US)
- iChoc white vanilla (The Vegan Kind supermarket)
What can I use instead of vegan double cream?
As I noted above, I’d highly recommend using Elmlea plant double cream for the best texture and flavour.
If you’re in the UK, you can buy this at most Asda, Sainsbury’s and Tesco stores.
If that’s not available where you live, I would imagine that any kind of whippable vegan cream would work.
I’d recommend something like Silk heavy whipping cream although I haven’t tested with this brand.
You can use full-fat coconut milk if you’d prefer but I personally find it alters the flavour of the chocolate too much. It also doesn’t hold firm enough to pipe but it will work for filling layer cakes.
How to make vegan white chocolate ganache frosting
The first step is to make sure you have the correct equipment.
You’ll need a small saucepan and a slightly larger heat-proof bowl. The bowl should sit snugly on the rim of the saucepan with a gap under the bowl, as pictured below.
Chop 300g (10.5 oz) of vegan white chocolate. It doesn’t have to be super fine but the pieces should be small enough that they will melt easily.
Fill the saucepan with an inch or two of boiling water.
Place the bowl over the saucepan and make sure that the bottom of the bowl doesn’t touch the water. If it does, just pour a little bit of water out at a time until it doesn’t touch anymore.
Place the saucepan and bowl over a low-medium heat on the stove.
Add the chopped white chocolate into the bowl along with 300ml (1 cup + 3 tablespoons) of Elmlea plant double cream.
Allow the chocolate to melt, stirring gently every so often, until there are no lumps left in the bowl.
*It’s very important that you melt the chocolate this way. If it’s heated too quickly or the temperature is too high, the ganache may split.
Remove the pan from the heat and carefully take the bowl out of the pan. I’d recommend wearing heat-proof gloves to do this to avoid burning yourself from the steam.
It will be quite yellow at this point but don’t worry- it will become pale again once set.
Let the bowl sit at room temperature for 10 minutes then place it into the fridge for 2 hours.
When the 2 hours are up, remove the bowl from the fridge. The ganache should be quite firm by now.
Using an electric whisk or stand mixer, beat the ganache for a few minutes until it becomes pale and increases in volume.
It should be firm enough for you to turn the bowl upside down without anything falling out. This ensures it is pipeable.
If it’s not, pop it back in the fridge for 30 more minutes then try whipping again.
Use it straight away for piping or filling cakes with as it will get firmer the longer you leave it.
If using as a white chocolate ganache drip, please see FAQ below.
If using it for truffles, skip the whipping part and leave it in the fridge for a little bit longer until it’s firm enough to shape into balls.
I would say that it’s very important to melt the chocolate over a very gentle heat as white chocolate tends to burn a lot easier.
I recommend using a heat-proof bowl over a pan of boiling water to prevent it from splitting or burning.
Don’t worry, all hope is not lost!
If you have greasy ganache, all you need to do is add it back on the heat (using the same method as instructed) along with 1 more tablespoon of the cream.
Allow it to melt again then place it in the fridge to set again. It should firm up nice and smooth.
This recipe is enough to frost 12 cupcakes or to fill and cover a 7-inch layer cake.
The recipe works well if you divide or multiply it. It’ll need a bit longer to chill if doubling the recipe and less time if dividing it.
I haven’t experimented much with this but I would imagine so. After sitting at room temperature for 10-15 minutes, it will be slightly runny but firm enough to use as a white chocolate ganache drip.
As I said though, I haven’t tested this out so I’d recommend doing a test on the side of a bowl to check it’s the correct consistency before you pipe it onto your cake.
That’s all for now! If you have any comments or questions about this recipe please leave a comment below. xo
A dairy-free ganache that can be used for filling or decorating cakes, or rolled into truffles.
- 300 g Vegan white chocolate, broken or chopped into small pieces (10.5 oz)
- 300 ml Elmlea plant double cream* (1 cup + 3 tablespoons)
Fill a small saucepan with an inch or 2 of boiling water. Place a slightly larger heat-proof bowl over the pan so that it sits snugly on the rim. If the water is touching the bottom of the bowl, pour a little bit out until it isn't.
Place the saucepan onto the stove over a medium-low heat.
Add the chocolate and the cream to the bowl. Allow it to melt, gently stirring it every so often.
Once there are no lumps of chocolate left, remove the pan from the heat and carefully take the bowl out of the saucepan. (I recommend using heat-proof gloves for this part.) It will look quite yellow at this point but that is normal.
Let the bowl of ganache sit at room temperature for 10 minutes then transfer it to the fridge for 2 hours. Do not mix or touch it during this time.
After 2 hours, remove the bowl from the fridge. Using an electric whisk, beat the ganache for a few minutes until it becomes pale and fluffy and increases in volume. You shoud be able to tip the bowl upside down without the ganache moving.
Use immediately for piping onto cupcakes or filling layer cakes.
- If the ganache doesn’t whip firm enough, place it back in the fridge for 30 more minutes and try whipping again, repeating as necessary.
- *I have only tested this recipe with Elmlea plant double cream and coconut cream but would imagine any other whipabble vegan cream would work (such as Silk or Soyatoo). Coconut cream can be used if you’re in a pinch but I don’t recommend it as the coconut flavour overpowers the chocolate and it also won’t set as firm.
- If using for truffles, skip the whipping part and let it set for longer, until it’s firm enough to shape with your hands.
- Leftovers can be stored covered in the fridge for up to 1 week.