Rich Vegan Chocolate Ganache Cake 🍫 – Decadent Gluten-Free Thanksgiving Dessert
A sophisticated plant-based cake that satisfies every chocolate lover while meeting gluten-free and vegan dietary needs. Perfect for a holiday finale that pairs beautifully with Thanksgiving turkey and autumn flavors.
This vegan chocolate cake redefines holiday desserts by combining rich almond flour texture with silky avocado ganache. The toasted hazelnuts and sea salt create a textural contrast that elevates this gluten-free cake from ordinary to extraordinary. It's a plant-based solution that even non-vegans will fight over!
Crafted for Thanksgiving feasts without compromising flavor, this cake uses almond flour as a gluten-free base and avocado to create a velvety ganache that melts in your mouth. The toasted hazelnuts add a nutty depth while the sea salt balances the sweetness. Ideal for those with dietary restrictions or anyone craving a luxurious chocolate experience.
The recipe avoids common allergens triggers and maintains a decadent profile through natural ingredients. The avocado-based ganache provides healthy fats while keeping the dessert dairy-free. With just one bowl needed for mixing, it's surprisingly simple to create this elegant dessert.
Whether you're hosting a large Thanksgiving gathering or looking for a refined dessert option for smaller family meals, this cake delivers the same indulgence as traditional chocolate desserts but with a modern, health-conscious twist.
The combination of warm spices, toasted nuts, and rich chocolate makes this cake a perfect companion to autumn flavors. It's also an excellent choice for those seeking alternatives to traditional pumpkin or apple pies during the holidays.
Ingredients
- 1 ½ cups almond flour
- ¾ cup cocoa powder (unsweetened)
- ¾ cup maple syrup
- ½ cup melted coconut oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup almond milk
- ½ cup avocado (ripe, mashed)
- ¼ cup cocoa powder (for ganache)
- ¼ cup maple syrup (for ganache)
- 1 tsp vanilla extract (for ganache)
- ¼ cup toasted hazelnuts (chopped)
- Sea salt flakes (for garnish)
Instructions
- Step 1: Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper. In a large bowl, whisk almond flour, cocoa powder, baking powder, baking soda, salt, and maple syrup until smooth.
- Step 2: Add melted coconut oil and vanilla extract, mixing until fully incorporated. Gradually add almond milk while stirring continuously. The batter will be thick but workable.
- Step 3: Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool completely in the pan.
- Step 4: While cake cools, prepare ganache by blending avocado, cocoa powder, maple syrup, and vanilla extract until smooth and silky. Churn in a stand mixer for 3 minutes to aerate.
- Step 5: Once cake is cool, spread ganache evenly over the top. Sprinkle with chopped hazelnuts and a light dusting of sea salt flakes.
Why This Recipe Works
⏰ Dietary Inclusivity
Satisfies gluten-free, vegan, and nut-free dietary needs with a cake that's equally appealing to omnivores. The almond flour base and avocado ganache provide structure and moisture without traditional wheat or dairy.
💰 Flavor Complexity
Toasted hazelnuts add nutty depth while sea salt balances the sweetness. The avocado ganache creates a velvety texture that melts in your mouth, delivering rich chocolate flavor without heaviness.
👥 Effortless Preparation
Requires just one mixing bowl and no special equipment. The batter comes together quickly with basic ingredients, making it ideal for busy holiday bakers who still want to impress guests.
🌟 Holiday Elegance
The elegant presentation with its dark chocolate ganache and artisanal garnishes makes this cake suitable for formal holiday dinners while maintaining a comforting, homemade feel.
Vegan Chocolate Ganache Cake
A gluten-free, plant-based cake with avocado ganache and toasted hazelnuts
🛒 Ingredients
- - 1 ½ cups almond flour
- - ¾ cup cocoa powder
- - ¾ cup maple syrup
- - ½ cup melted coconut oil
- - 1 tsp vanilla extract
- - 1 tsp baking powder
- - ½ tsp baking soda
- - ¼ tsp salt
- - 1 cup almond milk
- - ½ cup avocado
- - ¼ cup maple syrup (for ganache)
- - 1 tsp vanilla extract (for ganache)
- - ¼ cup cocoa powder (for ganache)
- - ¼ cup toasted hazelnuts
- - Sea salt flakes
👨🍳 Instructions
Prep: Preheat oven to 350°F. Grease a 9-inch cake pan and line with parchment paper.
💡 Use non-stick cooking spray for easier release
Mix Dry Ingredients: Whisk almond flour, cocoa powder, baking powder, baking soda, salt, and maple syrup until smooth.
💡 Sift dry ingredients for smoother texture
Combine Wet Ingredients: Add melted coconut oil and vanilla extract, mixing until incorporated.
💡 Gradually add almond milk while stirring
Bake: Pour batter into pan and bake 25-30 minutes until toothpick comes out clean.
💡 Let cool completely in pan
Make Ganache: Blend avocado, cocoa powder, maple syrup, and vanilla extract until smooth.
💡 Churn in mixer for 3 minutes to aerate
Assemble: Spread ganache over cooled cake. Sprinkle with hazelnuts and sea salt.
💡 Chill 30 minutes before serving
Nutrition (per serving):
Ingredient Notes & Substitutions
Almond Flour
Provides gluten-free structure and nutty flavor. Substitute with oat flour or gluten-free all-purpose flour if needed.
Substitutions: Oat flour (use 1:1 ratio), gluten-free flour blend
Cocoa Powder
Delivers intense chocolate flavor. Use natural (not Dutch-processed) for best results.
Substitutions: Carob powder (reduced chocolate intensity), melted dark chocolate (1:1 ratio)
Avocado
Creates velvety ganache with healthy fats. Use overripe avocado for optimal texture.
Substitutions: Mashed banana (1:1 ratio), vegan cream cheese
Hazelnuts
Add textural contrast and nutty depth. Toast for enhanced flavor before use.
Substitutions: Pecans, walnuts, or omit for nut-free version
Pro Tips for Perfect Chocolate Ganache Cake
✨ Ganache Consistency
For smooth ganache, ensure all ingredients are at room temperature. Churn in mixer for 3 minutes to incorporate air and prevent graininess.
🍰 Cooling Technique
Let cake cool completely in the pan before adding ganache. Warm cake will cause ganache to melt and slide off.
⏳ Make-Ahead Tip
Prepare cake 24 hours in advance. Store ganache separately and assemble just before serving to maintain texture.
🍂 Garnish Options
Experiment with rosemary sprigs, orange zest curls, or edible flowers for different seasonal variations.
Variations & Customizations
Spiced Chocolate Cake
Add ½ tsp cinnamon and ¼ tsp nutmeg to the batter for warm autumn flavors. Top with cinnamon sugar instead of sea salt.
Berry Compote Topping
Replace ganache with mixed berry compote (frozen berries, 2 tbsp maple syrup, 1 tbsp cornstarch). Garnish with fresh mint leaves.
Nut-Free Version
Substitute hazelnuts with toasted pumpkin seeds or omit entirely. Use coconut oil instead of coconut oil for nut-free ganache.
Mini Cakes
Divide batter into 6 ramekins for individual desserts. Top each with a dollop of vegan whipped cream and a hazelnut.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Roast turkey with herb gravy - The richness of the cake balances the savory turkey
- Steamed green beans with shallot vinaigrette - Adds fresh contrast to the chocolate
- Vagan apple crisp - Completes the holiday dessert trio with a fruit option
🍷 Drink Pairings:
Dark chocolate wine (70%+ cocoa) enhances the ganache's flavor. Alternatively, serve with strong black coffee or a spiced chai.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Prepare cake layers 24 hours in advance. Store ganache separately in airtight container in fridge. Assemble just before serving.
Refrigerator Storage
Store assembled cake in airtight container for up to 3 days. The ganache will firm slightly in cold storage.
Freezer Storage
Freeze un-assembled cake for up to 2 months. Wrap tightly in plastic wrap and aluminum foil. Thaw overnight in fridge before adding ganache.
Reheating Instructions
Not recommended. This cake is best served chilled or at room temperature. If needed, reheat individual slices in microwave for 15 seconds.
Troubleshooting & Common Questions
Q: Cake is too dry
A: Check oven temperature with thermometer. Ovens often run hot. Also ensure coconut oil is melted, not solid, when mixing.
Q: Ganache won't spread
A: Let ganache sit at room temperature for 10-15 minutes before spreading. For firmer texture, chill cake for 30 minutes after adding ganache.
Q: Can I use sweetener instead of maple syrup?
A: Yes, substitute with equal amount of agave nectar, coconut nectar, or date syrup. For reduced sugar, use monkfruit or erythritol-based sweeteners.
Q: How to make it nut-free?
A: Replace hazelnuts with pumpkin seeds or omit garnish entirely. Use certified nut-free equipment when preparing to avoid cross-contamination.
Final Thoughts
This vegan chocolate ganache cake proves that plant-based desserts can be just as indulgent and elegant as traditional ones. The combination of rich chocolate, creamy avocado ganache, and toasted hazelnuts creates a dessert that's perfect for Thanksgiving but versatile enough to enjoy year-round.
Whether you're feeding a crowd or preparing a smaller family dinner, this cake delivers luxury without compromise. The gluten-free and vegan attributes make it inclusive for all guests, while the sophisticated presentation elevates any holiday table. Save this recipe for your next special occasion - it's sure to become a new tradition.
