Even if you’re not a fan of beer or stout, you will love this cake. The richness of the stout brings out the deep chocolate flavour. Vegan stouts can be hard to find; I used Suma’s Penumbra. Don’t tell anyone this cake is vegan and I promise you they’ll never guess it is. I served this cake cut up as brownies to a room full of (clueless) Irish and they loved it!
Chocolate Stout Cake [Vegan]
- 200g self-raising flour
- 1 tsp baking powder
- 200g brown sugar
- 200ml stout
- 2-3 tbsp cocoa powder
- 75-100g dark, good quality chocolate, broken in pieces
- 2 tbsp vegan margarine, melted
- 2 tbsp apple sauce
- 3 flax "eggs" (3 tbsp ground flaxseed + 75ml warm water)
- powdered sugar, to dust
- Preheat the oven to 190ºC. Line a 20cm tin with baking parchment. Mix the flax eggs in a little bowl and set aside
- Melt the margarine and chocolate in a bowl over a pot of simmering water. Stir around with a wooden spoon or spatula until silky and smooth. Take off the heat and let cool to room temperature.
- Next, beat together the flax "eggs", apple sauce and sugar until well combined.
- Add the Guinness to the melted chocolate. Don't worry if it separates, it will come together with the other ingredients.
- In a large bowl, place first of all the sugar and "egg" mixture. Next add half the flour, cocoa powder and baking powder, then half the stout chocolate liquid, and gently fold in the ingredients. Repeat with the remaining flour and chocolate until combined.
- Pour into the mold and bake for 45 minutes. If the top darkens too quickly, cover with aluminium foil and continue baking at the same temperature.
- Let the cake cool on a wire rack for 10-20 minutes before taking out of the tin, then let it cool entirely before slicing. Dust with powdered sugar if desired.
- You can also cut up this cake into brownies, it's perfectly moist and ideal as a little snack bite.