If there is anything I have learned working in a kosher kitchen it is that cake does not have to have dairy to be delicious, it doesn’t even need eggs for that matter. This recipe is definitely proof of that. I will say, with vegan baking the quality of ingredients becomes a lot more important – a couple sticks of butter can easily turn a not-so-great recipe into something that tastes spectacular. Without butter, cream, and all that other delicious dairy-ness to hide behind it’s important that the other ingredients are awesome.
In this recipe the stout adds a whole lot of depth, along with the espresso powder, but what really does the trick is the cocoa powder. The Hershey’s stuff from the store is fine, but if you buy in bulk fairly frequently you might try looking for cocoa by the pound, it will most likely be a brand like Callebaut, which is really great stuff but not super expensive. I love how dark and rich it is, but everyone has different tastes, David Lebovitz likes Valrhona best. Check out his awesome FAQ about cocoa powder, then lets get baking.
Vegan Chocolate Stout Cake
- 2 1/4 cup all-purpose flour
- 1/2 cup natural cocoa powder
- 1 1/4 cups sugar
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 cup stout beer
- 2 Tbsp soy, coconut or almond milk (or water, it won’t matter much)
- 1 Tbsp instant espresso powder
- 1/2 cup vegetable oil or melted coconut oil
- 2 tsp vanilla
- 1/2 cup chocolate chips
Preheat your oven to 350 degrees. Whisk together the flour, cocoa, sugar, baking soda, baking powder and salt. Then whisk together the stout, “milk”, espresso powder, oil and vanilla.
Combine the wet and dry ingredients, then fold in the chocolate chips.
Pour into a greased 9″ cake pan and bake for 25-30 minutes, until the cake springs back when you touch it or a toothpick comes out clean.
Sift on a little extra cocoa powder and enjoy! I think this would be great with a scoop of coconut milk ice cream… The kitties think so too!