If you haven't tried Guinness in a dessert, now is your chance with this delicious chocolate cake!
When I was in Dublin last year I was expectantly hoping a parade of Guinness cake to be flaunted at me everywhere I went. But I did not see one, not even in the little supermarkets. And I found this really bizarre. I even went to the Guinness Factory and still not a cake or dessert using the beloved brew was in sight and I was utterly perplexed. Due to my love of baking blogs I knew a good recipe existed somewhere but I was never satisfied with the vegan ones. So I have made my own for anyone that wishes for a vegan chocolate Guinness loaf cake, in the hope that you'll make it before you venture to Dublin and suffer disappointment like me. To be fair, having only been to one place in Ireland it is possible that Guinness cake exists outside of the capital but I would have just loved a pure Irish slice of Guinness cake. My determination to visit all of Ireland to find one is ever mounting.
Admittedly I do not like the taste of Guinness and if you are the same and wondering why on earth I used it in a delicious gorgeous cake, never fear! You will not taste it. It just adds the most wonderful moisture, possibly because of all the gases in the stout that makes the cake so tender. Along with the cream cheese icing its a daring combination and yet it is brilliant.
If you love chocolate and loaf cakes....
Check out my other recipes for more inspiration!
Recipe
Prep:10 minutes
Cook: 40-45 minutes
Serves: 8-10
Notes:
- I find Oatly to do the best cream cheese alternative. It's thick and holds its shape really well when making the icing and has the perfect tangy taste. Other brands I have tried are a little smelly and watery!
- For the vegan butter, it's best to use one that comes in a block rather than a spread which works best for an icing, again because it holds its shape well.
- You will have left over Guinness but perfect excuse for a little tipple whilst baking ;)
Ingredients
Cake
- 200ml Guinness
- 250g self-raising flour
- 200g caster sugar
- 40g cocoa powder
- 1 tbsp bicarbonate of soda
- 2g salt
- 150ml vegan butter, melted
- 120ml soya milk
- 15ml apple cider vinegar
Icing
- 120g vegan butter, room temperature
- 200g vegan cream cheese,
- 300g icing sugar
- 1 tsp vanilla extract
- 20g dark Chocolate
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Method
- Preheat the oven to 170℃ and grease and line a 2lb loaf tin with baking paper.
- Mix the soy milk and apple cider vinegar together and set aside. This will be your vegan buttermilk.
- Melt the butter in the microwave then leave to cool for a bit.
- In a large bowl, combine, the flour, cocoa powder, bicarb, salt and sugar.
- Then pour in the Guinness, 'buttermilk' and melted butter. Use a whisk to gently mix into a smooth batter and once smooth stop mixing.
- Spoon the batter into the prepared loaf tin and spread out evenly.
- Bake for 40-45 minutes until a knife inserted is almost clean with just a few crumbs. You don't want to overbake it otherwise it will be dry.
- Once baked, leave to cool in the tin then remove and place onto a wire rack.
- Meanwhile make the cream cheese icing.
- Beat the butter with an electric whisk or in a stand mixer until smooth. Add in the icing sugar and vanilla mix in.
- Slow mix in the cream cheese being careful not to over mix as it can go runny very easily. If this happens, place the mixture in the fridge for about 15 minutes to firm up.
- When it is firm, spread the icing on top of the cooled cake.
- Grate the chocolate on top of the icing to finish. Slice and serve straight away or store covered in the fridge to keep the icing firm.
- This cake will keep up to 5 days. I wouldn't recommend freezing as the cream cheese icing can separate and will not taste as good.
- Enjoy!
Christina
xx
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