I’m not a big beer drinker but I am quite partial to a schooner of Guinness in winter, especially with a shot of lime cordial through it. I know purists would find this combination shocking but that’s the way I drank it when I was living in England. Having said that, most of the folk over there found it odd as well.
The combination of Guinness and chocolate, however, is a universally pleasing one. Add in nuts in the form of almond meal and we end up with this cake that has been fondly called Beer & Nuts.
This cake could be enjoyed all year around but it seems cold weather appropriate somehow. Enjoy it with a cup of tea or coffee, or even a pint of Guinness.
Notes: egg and dairy free, suitable for vegans.
- 1.5 cup plain flour
- 1.25 cup almond meal
- 1 cup brown sugar firmly packed
- ⅓ cup natural cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- 250 mls Guinness or other stout beer
- ⅓ cup melted coconut oil (can substitute with mild-tasting vegetable oil)
- 2 tsp vanilla bean paste or essence
- 2.5 cups sifted icing sugar
- 120 grams margarine (can substitute with softened butter)
- ¼ cup almond milk or rice milk (can substitute with cows or oats milk)
- 1 teaspoon vanilla bean paste or essence
- Preheat oven to 180 degrees Celsius and spray a round cake tin with baking spray.
- Whisk all dry ingredients in a big bowl. Make sure you mix thoroughly so that no lumps remain.
- Whisk wet ingredients in a jug.
- Add wet ingredients to dry and then mix thoroughly for a minute until mixture is fully combined.
- Cook for 50-55 minutes or until a skewer inserted into the centre comes out dry.
- Leave to cool in the cake pan for 20 minutes and then turn out carefully on a rack to fully cool.
- Beat margarine and icing sugar until mixture is smooth and fluffy. Add vanilla and then milk in small drips until it is your ideal consistency (you don't have to add all the milk).
- Use an offset spatula to ice the cake.