Guinness Vanilla Cake

Delicious moist rich dark cake, a mixture of stout, vanilla power, and dark brown sugar, and cocoa powder. The only mistake I made was my daughter was making some dinner and decided to used the vegan cream cheese that I bought for my cream cheese frosting, I had more than one in the fridge! different brands for different recipes. She used my cream cheese I had to make my frosting. I used softer cream cheese, the frosting was delicious but not thick enough was too runny to frost the cake.

Ingredients

250ml Guinness or dragon stout

250g unsalted vegan butter, dark brown sugar

70g cocoa powder

2 tbsp vanilla power

2 vegan eggs

150g plain vegan yogurt

250g plain gluten-free flour

2 tsp bicarbonate soda

200g castor sugar

a pinch of salt

Stout and Cream Cheese Frosting:

100ml Guinness or dragon stout

60g vegan unsalted butter, softned

120g cream cheese, softned

1/2 teaspoon vanilla extract

300g icing sugar, sifted

Method

Preheat the oven to 160°C/325°F/Gas mark 3. Grease a 900g/2lb loaf tin and line it with baking paper.

Place the Guinness, butter, dark brown sugar in a small saucepan and melt the over a medium heat. Whisk in the cocoa power and vanilla power, then take off the heat and allow to cool a little.

In a large bowl, whisk together the eggs and yoghurt, then add the stout mixture.

Then sift together, the remaining dry ingredients into the bowl and whisk together to combine. Pour into the prepared tin and bake in the oven for about 1 1/4 hours, or until a skewer inserted into the centre of the cake comes out clean. Cool the cake completely in the tin.

While the cake is cooling, make the icing: put the Guinness in a small pan and bring to the boil. Boil for about 10-15 minutes, or until the beer has reduced behalf it’s volume. Pour into a container and pop in the fridge to cool down.

In a mixing bowl, beat the soft butter until creamy and light. Add the cream cheese and beat until smooth. Add the vanilla and the sifted icing sugar and beat well. Now add the cooled, reduced Guinness and beat until creamy and light. Turn the cake out of its tin and spread the icing on top.