This is a wonderfully rich and decadent-tasting cake. I find that most vegan cakes I make tend to be very moist… this one is no exception! In this instance, the wonderful gooeyness is thanks to the wonderful Stout in the cake.

This beer is another gem from our friend, the ‘Inn at Home’ (independent craft beer & wine shop in Newbury). Arbor Breakfast Stout comes from a family-owned and run microbrewery based fairly locally, in Bristol. The coffee and chocolate notes in this stout work perfectly in this sexy little loaf… try it and see for yourself! Perfect for a ‘grown up’ occasion… where alcohol and chocolate will win over the crowd!

Ingredients:

• 180g plain flour

• 227g raw cane sugar

• ½ teaspoon Maldon salt

• 3 tablespoons raw cacao powder

• 1 teaspoon bicarbonate of soda

• 65g coconut oil, melted and cooled slightly (plus extra for greasing loaf tin)

• 10ml/tbsp brewed coffee

• 1 teaspoon vanilla extract

• 250ml stout (check it’s vegan.. if you ARE vegan)

• 1 tablespoon apple cider vinegar

Method:

1. Grease a loaf tin with coconut oil and line with baking parchment. Preheat the oven to 160 degrees C (gas mark 3).
2. Add the flour, sugar, salt, cacao powder and bicarbonate of soda into a large mixing bowl and stir well until evenly mixed.
3. In a separate bowl, combine the melted & cooled coconut oil, vanilla extract, coffee, stout and apple cider vinegar.
4. Add the wet mixture into the dry mixture in the large mixing bowl and gently fold until evenlt combined.
5. Carefully pour the mixture into the prepared loaf tin. Bake for 45-50 minutes or until the centre has set and a skewer can be inserted and come out clean.
6. Allow the cake to cool on a wire rack before removing from the tin.

Tags

• organic cacao
• raw cane sugar
• Maldon salt
• bicarbonate of soda