I made vegetarian meat loaf a few weeks back and when my husband told his father about it, he replied, “Sounds nasty.” He seriously said that. If you know him, you won’t be surprised.
But vegetarian and vegan foods don’t have to be “nasty.” This cake is as far from nasty as you can get. Unless nasty equals delicious and, if so, this cake is the nastiest.
In case you’re confused (I think I am!), this cake is amazing. It’s thick, gooey, supremely chocolaty. It’s down right luxurious. The kind of cake you’d take a bubble bath in, or paint your toes with, or sip on the beach. It’s that good. Seriously. Now run off and make one because Saturday will be here before you know it!
Adapted from Joy the Baker
2 1/4 cup all-purpose flour
1/2 cup cocoa powder
1 1/4 cups granulated sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup Guinness (extra stout)
1 Tablespoon instant espresso powder
1/2 cup plus 1 tablespoon coconut oil (or vegetable oil)
2 teaspoons pure vanilla extract
small handful of vegan chocolate chips
Directions: Preheat oven to 325 degrees F.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. In a medium bowl, whisk together the coconut oil, espresso powder, Guinness, and vanilla. (If the coconut oil is solid at room temp, melt it and allow to cool before mixing with the other ingredients.)
Pour the wet ingredients into the dry ingredients and mix until just combined. Stir in chocolate chips.
Pour the batter into a lightly greased cake pan, bunt pan or pie dish (I used a pie dish). The batter will be thick and gooey.
Bake for 25 minutes, until done.
Remove from the oven and allow to cool completely.
Sprinkle with powdered sugar and serve.
See how nasty that looks?
Happy St. Patty’s Day!
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