It's a chocolate fudge cake with a difference or two: it's both vegan and made using Guinness! Here's very our recipe - enjoy!
This is one of the easiest cakes to make, and it has never failed.
We've developed the recipe so you can always get a good rise. The sponge is likely to crack a little on the top, but that's part of it's character - the baking soda is quite high in this recipe. The sponge is light and moist, and a deep rich chocolate colour.
What's missing from this cake is eggs and butter - it is a vegan cake, after all. The oil replaces the butter and it binds together just fine without eggs.
Have a go, and see what you think!
Top tip: Make sure the water gets to the flour before the oil, or the cake may not hold together very well (lack of eggs here doesn't help!). To combat this, just follow the recipe in order and you should be fine.
Vegan Chocolate Guinness Cake
***Serves 8 large slices or a dozen cupcakes**
190g self raising flour
130g caster sugar
7 tablespoons cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
240ml strong coffee
2 teaspoons vanilla essence
1 teaspoon apple cider vinegar
120ml vegetable oil
1. Pre-heat the oven to 180 degrees and make sure the baking rack is on the centre shelf. Grease and line an 8 inch round tin.
2. Mixing is very simple: Mix the dry ingredient together. Then add the Guinness, coffee, water (before the oil, remember) and the rest of the wet ingredients.
3. Pour into your tin and bake for 35 minutes. Remove when baked (test with a skewer in the centre - if it comes out clean, you're good) and leave to cool for around 10 minutes. This will make it easier to get out of the tin onto a cooling rack to cool completely.
Decorating this cake couldn't be simpler - just dust with sieved icing sugar for a great effect with few extra calories. Failing that, we'll never turn away a cake with chocolate frosting.
** AS FEATURED AT FOODIES FESTIVAL - BRISTOL (2018) **
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