This vegan chocolate Guinness cake takes things to the next level.
Indulgent, rich and velvety, the bitterness from the creamy Guinness perfectly compliments the chocolate.
Oh, we’ve also added a drop of Irish whiskey to the icing for an added cheeky twist!
And don’t forget, if you love this, then you’ll totally love our debut 5-ingredient cookbook So Vegan in 5, which is available to buy right now.
Roxy & Ben
Omg we did it. Say hello to our Chocolate Guinness Cake ♥︎
Love this? Then you’ll also love our debut cookbook #SoVeganIn5 sovegan.co/cookbook
Posted by So Vegan on Friday, 31 May 2019
- 100ml / 3.3fl.oz soya milk
- 1 tbsp apple cider vinegar
- 300g / 10.6oz light brown sugar
- 300g / 10.6oz plain flour
- 80g / 2.8oz cocoa powder
- 1 tbsp bicarbonate of soda
- pinch of salt
- 100g / 3.5oz vegan margarine, plus extra for greasing
- 300ml / 10.1fl.oz guinness
- 1 tbsp vanilla extract
For the icing:
- 550g / 19.4oz icing sugar
- 1 tsp vanilla extract
- 6 tbsp vegan margarine
- 2 ½ tbsp soya milk
- 1 tbsp Irish whiskey (optional)
- Preheat the oven to 180°C fan / 400°F. Then grease 2 x 7” round cake tins with vegan margarine and line the bases with baking paper.
- Transfer the soya milk to a medium-sized mixing bowl and stir in the apple cider vinegar. Set to one side for 5 minutes until the milk curdles, then add the sugar and stir until fully dissolved. Leave the bowl to one side.
- Sift the flour, cocoa powder, bicarbonate of soda and salt into a large mixing bowl.
- Melt the margarine, either in a saucepan or in the microwave, and add it to the flour mix along with the Guinness, vanilla extract and sugar milk mixture. Gently fold until fully combined.
- Pour half of the cake mixture into each cake tin and bake for 40-45 minutes or until a toothpick comes out clean.
- Once the cakes are ready, leave them to cool in the tins for 10 minutes. Then run a knife around the edges of the tins and turn the cakes out onto a cooling rack bottom side down. Leave to fully cool.
- Meanwhile prepare the frosting by combining all the ingredients either in a food processor or by hand until silky smooth. Transfer a third of the icing to a small bowl to use for the crumb coat later.
- Once the cakes have cooled completely, use a serrated knife to trim and discard the dome tops so the top of the cakes are flat. You can use the discarded cake to make cake pops!
- Place one of the cakes on a serving dish and use half of the icing that you transferred to a small bowl earlier to add a thin crumb coat. Then wipe down your spatula / palette knife, and use half of the the icing in the other container to ice the cake fully.
- Place the second cake on top and repeat step 10. And voila, all done!