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Vegan Guinness cake

Vegan Guinness Cake

A delicious, rich and indulgent vegan Guinness cake. Decadent and chocolaey.
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Prep Time 20 minutes
Cook Time 45 minutes
resting 1 hour
Total Time 2 hours 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Irish
Calories: 467
Ingredients Method

Ingredients
  

For the cake
  • 250 ml Guinness regular, vegan-friendly in UK
  • 250 g vegan butter block
  • 75 g cocoa powder
  • 400 g caster sugar
  • 150 ml oat crème fraîche or any dairy-free crème fraîche / thick vegan yoghurt
  • 1 Oggs egg alternative equivalent to 2 eggs
  • 2½ tsp vanilla extract
  • 275 g plain flour
  • 2½ tsp bicarbonate of soda
For the topping
  • 300 g vegan cream cheese
  • 150 g icing sugar
  • 2 tsp cornflour
  • 125 ml oat crème fraîche or vegan whipping cream

Method
 

  1. Preheat oven to 180°C / 160°C fan / gas 4. Grease and line a 23cm springform tin.
  2. Pour the Guinness into a large saucepan. Add the vegan butter (cut into chunks). Gently heat until melted.
    Melt the butter
  3. Whisk in the cocoa powder and caster sugar until smooth.
  4. In a separate bowl, whisk together the oat crème fraîche, Oggs egg replacement and vanilla.
    Adding the vanilla
  5. Add the wet mixture into the Guinness mixture. Whisk until combined.
    Add to the mix
  6. Sift in the flour and bicarbonate of soda. Whisk until smooth — it should be a runny batter.
    Vegan Guinness cake
  7. Pour into the lined tin and bake for 45–60 minutes until risen and just pulling away from the sides. Cool completely in the tin — it is meant to be beautifully damp.
    Vegan Guinness cake
  8. For the frosting, beat the vegan cream cheese until smooth. Sieve in icing sugar and cornflour and mix well.
  9. Add the oat crème fraîche and beat until you have a light, spreadable frosting. If too loose, chill briefly before icing.
  10. Spread the frosting over the cooled cake to mimic the creamy white head of a pint of Guinness.