Vegan Chocolate Poke Cake With Whipped Chocolate Ganache Frosting

Trust me; your taste buds are in for a surprise when you dig into this vegan poke cake. Hidden inside is a gooey Dulce-de-leche center!

How to make Chocolate Ganache?

How to Make a Vegan Chocolate Poke Cake?

What is a poke cake?

A poke cake is a sweet treat where holes are poked all over the freshly baked cake using a spoon’s end. These holes are then infused with a thick liquid filling like condensed milk, puddings, flavored gelatin mix, custards, and whipped cream. Trust me; your guests will want to eat every last bite of this poke cake as it has a perfect blend of flavors (cake base+filling+ topping) all in one delicious cake!

Self-indulgent, Moist and spongy, Soaked in a rich dulce-le-Leche Topped with a generous layer of toasted coconut, and Delivers a combination of flavors in every single layer and bite!

Serve this at your next gathering or special occasion and watch it disappear.

Base layer: a vegan chocolate cake Filing: rich and tasty dulce-le-Leche Top layer: packed with a homemade chocolate ganache frosting and toasted coconut flakes And I am not done yet! Now comes the finishing part: melted chocolate and maraschino cherries.

This cake recipe is perfect for just about any occasion. I made it for a picnic party last year, and it was a huge hit. So, let’s see how to make this vegan chocolate poke cake with whipped chocolate ganache frosting!

Combine melted chocolate and coconut cream* in a large bowl.
Keep stirring until blended. Cover the bowl with a plastic wrap and chill in the refrigerator for 4-6 hours.
The ganache will firm up and become thick once cooled. *Coconut Cream – the one that is chilled in the refrigerated overnight, and I have used the top, thick part to prepare coconut cream.
Preheat oven to 350 degrees F. Greased the 8-inch pan or 9×13-inch pan and set aside. In a mixing bowl, sift flour, cocoa powder, baking powder, baking soda, salt, and mix well. In a separate bowl, combine non-dairy milk, water, oil, and vinegar. Whisk it well. Add the wet ingredients to dry and mix until the batter is smooth.
Pour batter into the greased pan.
Bake for 45-50 minutes or until the inserted toothpick comes out clean.
Allow the cake to sit for 5 minutes, then start to poke holes all over the cake with a spoon. Make sure you make the holes while the cake is still hot. PROTIP- I have used the end of a slender spoon to make holes. But a wooden spoon works the best.
Warm dulce-de-leche in the microwave for 20 seconds. Stir to combine. Pour it all over the cake in such a way that it gets in all the holes, and the cake is thoroughly drenched in dulce-de-leche.
After the filing, let the cake cool for 10-20 minutes while preparing the chocolate ganache frosting and toasted coconut flakes.
Spread the chocolate ganache frosting all over the cooled cake.
Generously top with toasted coconut flakes. Cover with a plastic wrap and refrigerate until ready to serve.

» I have used an 8-inch baking square pan, but I would highly recommend using a 9×13 pan. » Instead of Dulce-de-leche filling, fresh fruit puree or caramel sauce will work great. The possibilities are nearly endless for a poke cake. This vegan chocolate poke cake recipe can be adapted to any flavor of filling you like. If using Jello as a substitute, it will take a few hours to soak and completely set it into the cake. » Don’t want to bake a poke cake, no worries. Bake poke cupcakes. However, baking time will vary. » To speed up the time, you can use store-bought chocolate ganache frosting too. » Make sure you pour the filling while the chocolate cake is still hot. This way, Dulce-de-leche filling will absorb well into the cake. » For a nice clean slice for every serving, wipe the cutting knife after each cut. It is always best to store a poke cake in the fridge because it will absorb all the fantastic flavors and taste delicious. Cover it well so that it doesn’t incorporate any refrigerator smell.

Can you make this vegan chocolate poke cake in advance?

Absolutely! This cake is an excellent choice for a make-ahead dessert. Prepare the chocolate cake ( the base layer) two days in advance, poke the cake, wrap it well, and store it in the refrigerator. A day before the party, top the poke cake with filling and chocolate ganache frosting, toasted coconut, and enjoy. Fully frosted cake stay fresh and flavorful for up to 2 days in the refrigerator. It’s a perfect dessert to feed a crowd! And don’t forget to share it with your family and friends.