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Thumbnail image of ganache piped on top of a cupcake

Vegan White Chocolate Ganache

A dairy-free ganache that can be used for filling or covering cakes.

Course Dessert
Cuisine vegan
Keyword vegan white chocolate ganache frosting
Prep Time 5 minutes
Cook Time 5 minutes
Chilling time 2 hours
Servings 1 batch
Calories 203 kcal


  • 300 g Vegan white chocolate, finely chopped*
  • 300 ml Elmlea plant double cream*


  1. Please read the notes before proceeding with this recipe.

  2. 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.

  3. Place the saucepan onto the stove over a medium-low heat.

  4. Add the finely chopped chocolate and the cream to the bowl. Allow it to melt, gently stirring it every so often.

  5. 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.

  6. 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.

  7. 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 should be able to tip the bowl upside down without the ganache moving. If it doesn't whip firm enough, place it back in the fridge for 30 more minutes then try whipping again, repeating as necessary.

  8. Once whipped and firm, use immediately for piping onto cupcakes or filling layer cakes.

Recipe Notes

  • *I have tested this recipe with Tesco free-from chocolate and The Free From Kitchen Co. I do not recommend using any other brands as results will vary drastically. 
  • *Do not substitute Elmlea plant double cream for any other type of whipping cream as I cannot guarantee it will work. Coconut cream can be used instead if you don't mind the flavour but it doesn't set as firm as the double cream.
  • You must whip the ganache after it's been in the fridge for 2 hours. It will not thicken or become spreadable otherwise.
  • Leftovers can be stored covered in the fridge for up to 1 week.
Nutrition Facts
Vegan White Chocolate Ganache
Amount Per Serving (1 12th)
Calories 203 Calories from Fat 144
% Daily Value*
Fat 16g25%
Sodium 378mg16%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 11g12%
Protein 3g6%
* All values are an estimate only and will vary depending on the food brands used.