Awesome Chocolate Stout Loaf Cake that Happens to Be Vegan
For a very meat eating, dairy lover I have an odd obsession with vegan food.
But I have a few hard and fast rules. First and foremost, it can’t be “good for vegan,” it has to be so good people actually say “wait…this is vegan?”
Second, I don’t like to use those over processed, vegan substitute fake foods. There are just too many amazing ingredients that are already vegan, like beer (for the most part), and coco powder, and French fries. When you have the entire spectrum of produce to play with there isn’t a reason the food can’t be outstanding when you don’t include meat and dairy.
This cake is hands-down-beers-up the best chocolate loaf cake I’ve made. Its vegan for reasons most people don’t take into account these days. It’s an old recipe, made and re-made and passed down through generations, developed during the depression era when dairy was just too expensive to include in baked goods. It’s a cake made for happy times when money was very tight and celebrations were rare but important. It stuck around because it’s insanely moist, delicious and rich.
I topped it with a vegan frosting, mostly because I like the challenge.
For more info, read this: Is Beer Vegan?
- 1 ½ (180g) cups flour
- 1 cups (200g) sugar
- ½ teaspoon salt
- 3 tablespoons (15g) cocoa powder
- 1 teaspoon (6g) baking soda
- 1/3 cup (63g) coconut oil, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1 tablespoon coffee (freshly brewed or leftover)
- 1 cup 8oz stout beer
- 1 tablespoon apple cider vinegar
- ¼ cup (44g) vegetable shortening
- ¼ cup (56g) coconut oil, room temperate (not melted)
- 1 teaspoon (4g) vanilla extract
- 2 tablespoon (20mL) water
- 2 cups powdered sugar
- Preheat the oven to 325F.
- In a large bowl stir together the flour, sugar, salt, cocoa powder, and baking soda.
- Add the coconut oil, vanilla, coffee, beer, and vinegar.
- Grease and flour a loaf pan. Pour the batter into the pan, bake at 325 for 45-55 minutes or until the center has set.
- Allow to cool before removing from the pan.
- Add the shortening and coconut oil to a stand mixer fitted with a paddle attachment. Beat until well combined, light and fluffy.
- Add the vanilla, water and powdered sugar, stir until combined, then raise the speed to high and beat until smooth and creamy. Add water or powdered sugar to adjust the consistency.
- Once the cake has cooled, frost and serve.