03.15.2018 Cook

PLANTLAB’S Vegan Black Bean and Beer Cake

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Given that Guinness isn’t exactly vegan, in honor of St. Paddy’s Day we set out to make a plant-based treat that includes a vegan beer. These black bean and beer cakes are gluten-free, low sugar, rich, fudgy and delicious! Perfect for that St. Paddy’s Day party favor (and flavor).


¾ cup Vegan Beer, of your choice

1 can Black Beans, rinsed

3 tablespoons Coconut Oil, melted

1 teaspoon Vanilla

¾ cup Cacao Powder

1 teaspoon Activated Charcoal (optional)

¾ cup Coconut Sugar, powdered

¼ cup Cacao Nibs

2 tablespoons Flax Seeds, ground

1½ teaspoons Baking Powder

½ teaspoon Sea Salt

Frosting Ingredients:

1 cup White Cane Sugar, powdered

1 can Coconut Milk, refrigerated overnight. *Don’t use low fat!

A few tablespoons Nut Milk


1 | Grease a 6-inch springform cake tin with coconut oil, while preheating the oven to 375 degrees F.

2 | In a blender, blend the beer, black beans and vanilla, streaming in the coconut oil.

3 | In a bowl, combine the cacao powder, charcoal, powdered sugar, nibs, flax meal, baking powder and salt.

4 | Add the wet ingredients to the dry ingredients, and mix thoroughly.

5 | Pour into the cake tin and bake for 25 minutes.

6 | Allow to cool before applying the frosting. (It is normal for the centre to drop slightly).

Frosting Assembly:

1 | Open the can of coconut milk and add it to a bowl, beating until it becomes fluffy.

2 | Gradually add the powdered sugar and, if needed, a few spoons of nut milk to thin it out. (You want a fluffy, white mixture.)

3 | Top the cake with white icing. Enjoy!

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