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).
VEGAN BLACK BEAN AND BEER CAKE INGREDIENTS
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
1 cup White Cane Sugar, powdered
1 can Coconut Milk, refrigerated overnight. *Don’t use low fat!
A few tablespoons Nut Milk
VEGAN BLACK BEAN AND BEER CAKE ASSEMBLY
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).
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!