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Scribe Publishing Company

Chocolate Ganache Cake


This rich, decadent and gorgeous cake is a truly scrumptious confection, topped with luscious vegan chocolate ganache frosting. This outstanding cake is ideal to serve as an enticing dessert at any gathering throughout the year.

1 teaspoon vegan buttery spread, for coating pan
2 cups whole wheat pastry flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon sea salt
1¼ cups vegan brown sugar or cane sugar
1½ cups sweetened chocolate- or vanilla-flavored nondairy milk, divided, plus more as needed
¼ cup vegan cream cheese, at room temperature
¼ cup extra-virgin olive oil
1 teaspoon vanilla extract

½ cup sweetened vanilla-flavored nondairy milk
1 bar (3.5 ounces) vegan dark chocolate (snack-style bar, not unsweetened baking chocolate)
1 tablespoon vegan brown sugar or cane sugar
1 teaspoon extra-virgin olive oil

Preheat the oven to 400 degrees F. Generously coat a 9-inch round baking pan with vegan buttery spread. Put the flour, cocoa powder, baking powder, baking soda and salt in a large bowl and stir with a dry whisk to combine. Add the sugar and whisk to combine. Put ¼ cup of the nondairy milk, vegan cream cheese, olive oil and vanilla in a blender and process until smooth. Add to the flour mixture, along with an additional 1¼ cups of nondairy milk. Stir until well combined and somewhat fluffy. The mixture will be a bit stiff, but if it seems overly dry, stir in additional nondairy milk, 1 tablespoon at a time, up to 3 tablespoons. Pour the mixture into the prepared pan and smooth the top. Bake for 15 minutes.

Decrease the heat to 350 degrees F and bake for an additional 25 minutes or until a toothpick inserted in the center of the cake comes out clean. (If it seems that the cake is starting to burn during the last 10 minutes of baking, tent it with foil.) Put the pan on a wire rack. Allow the cake to cool completely.

After the cake cools, prepare the ganache. Heat ½ cup nondairy milk in a small saucepan over medium-low heat until simmering. Chop the vegan chocolate bar into small pieces. Put the chocolate pieces, 1 tablespoon sugar and 1 teaspoon olive oil in a large bowl. Slowly pour in the simmering nondairy milk, whisking vigorously after each addition, until the chocolate is smooth and shiny. Immediately drizzle or spread the frosting over the cake. Refrigerate for 1 hour or until set. Covered tightly and stored in the refrigerator, leftover cake will keep for about 2 days.

This recipe is from Laura Theodore’s Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites (BenBella Books, 2013). Reprinted with permission. Learn more at



Laura Theodore is a recognized public television personality, vegan PBS celebrity chef, nationally renowned jazz singer and award-winning cookbook author. She is co-creator of the highly successful Jazzy Vegetarian vegan cooking series on national public television. Ms. Theodore is author of five cookbooks, including Jazzy Vegetarian’s Deliciously Vegan, which won silver medals at the 2018 IBPA Benjamin Franklin Awards, Midwest Book Awards and the 2019 Living Now Book Awards. Her highly- anticipated new cookbook Vegan for Everyone; 160 Family Friendly Recipes with a Delicious Modern Twist is Laura’s newest book, released by Scribe Publishing Company. (All Jazzy Vegetarian recipes are vegan!)