Incredibly moist and rich chocolate beer cake. The flavor of this cake is multi-faceted with the presence of the dark ale giving it a unique finish and the extra dark color. This cake is not only gluten-free, but is also dairy-free with vegan option.
PREP TIME: 20 minutes
COOK TIME: 32 – 38 minutes
TOTAL TIME: 52 – 58 minutes
INGREDIENTS
Cake
- 1 C dark gluten-free beer (e.g. Ground Breaker Brewing Dark Ale or Green’s Dubbel Dark Endeavor Ale)
- 2 C Metta GF flour
- 2 C granulated sugar (I used the Zulka’s vegan brown sugar)
- ¾ C unsweetened cocoa powder
- ½ C butter or any neutral oil (I used Country Crock avocado butter)
- 2 eggs, whisked (sub egg replacement like flax eggs)*
- (optional if using flax eggs) 2 Tbsp of ground flaxseed powder*
- (optional if using flax eggs) 1 tsp apple cider vinegar (if using flax eggs)*
- ¾ C full fat coconut milk mixed with 1 Tbsp lemon juice (sub regular sour cream OR vegan sour cream OR Greek yogurt)**
- 1 Tbsp baking soda
- 1 Tbsp vanilla extract
- ½ salt
Note: *If using flax eggs, mix 2 tablespoon of ground flaxseed with 6 tablespoons of water.
**It is totally alright if you end up with having both lemon-juice and a bit of apple cider vinegar in the recipe. They both will help activate the baking soda.
Toppings (optional)
- Sprinkle powdered sugar (I used organic vegan confectioners’ powdered sugar) and top with any fruits (blueberries, chopped pineapples, sliced strawberries or sliced) OR chopped or sliced nuts of your choice (almonds, pecans, or walnuts)
- Strawberry sauce (1-pint fresh chopped strawberries, 1/3 C sugar, 1 tsp vanilla extract; cook over medium-high heat for about 10 minutes until sauce thickens)
INSTRUCTIONS
- Preheat oven to 350 degrees F. Take a 10-inch Bundt cake pan or two 8-inch round pans. Grease and lightly dust them with Metta flour. Set aside. I used two round pans and made two single layer cakes. One of the pans was a fancy design Nordic Ware pan.
- If using flax eggs, prepare it (recipe is in notes above). Set it aside for at least 5 minutes to gel.
- In a bowl, whisk the full-fat coconut/lemon juice mixture with eggs (or flax eggs) and vanilla extract.
- Cook the beer and butter in a large pot or saucepan over medium heat until the butter melts and blends in with the beer.
- Whisk in the cocoa powder and sugar until completely combined and smooth.
- Add the coconut milk mixture into the pot and whisk.
- Next, add salt and the Metta flour a little at a time while mixing thoroughly.
- Finally, add the baking soda. Mix. And watch the batter fluff and become airy. It’s the coolest thing.
- Pour the batter into the greased and dusted pan or pans. Make sure to spread the batter evenly.
- Bake for 33 – 37 minutes or until the toothpick test comes out clean from the center. Mine took about 33 minutes to fully bake.
- Cool the cake in the pan for 10 minutes before removing from the pan to a wire rack. Let it cool on the rack for at least 30 minutes.
- Once completely cooled, sift powdered sugar all over the top or you can also garnish with the suggested strawberry sauce like I did. Trust me, topping it off with the easy homemade strawberry sauce makes the cake extra yummy. I finished it off with a heart-shaped homemade vegan dark chocolate for Valentine’s Day. Enjoy 😊
This recipe was adapted from https://gfjules.com/recipes/gluten-free-chocolate-beer-cake-recipe/ using Metta Gluten Free flour! Thank you Ms Jules for all your wonderful recipes. They inspire me so much!
Have you used Metta gluten-free flour for this recipe or any other recipe?
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
