Recipe: Dubbel Dark Chocolate Cake with Dark Chocolate Ganache {Guinness Cake with a Gluten-Free Makeover}

Recipe: Dubbel Dark Chocolate Cake with Dark Chocolate Ganache {Guinness Cake with a Gluten-Free Makeover}

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I may have misled you when I said my Coconut Cake was the best. This Dubbel Dark Chocolate Cake with Dark Chocolate Ganache {Guinness Cake with a Gluten-Free Makeover} is better.

If you only ever bake one “gluten free cake” in your life, let this be it. I promise you won’t regret it.

I can’t remember where I picked up the original Guinness recipe but if you were to google “Guinness Cake”, a good number of recipes will come up. I made a Guinness Cake for my son’s birthday last year but because I was very, very new to a Gluten Free lifestyle, I wasn’t brave enough to try converting it to a gluten free version. I made it with wheat flour and real Guinness beer. I baked it, everyone raved about it, but I because it was not gluten free, I didn’t get to taste it.

This year when my son requested a repeat of last year’s yumminess, I wanted to make a fully gluten free version and I happened to have the perfect Gluten Free beer to work with.

Green’s Endeavour Dubbel Dark Gluten Free Ale – Dubbel: Belgian Trappist/abbey style beer. Dubbels, or “doubles,” are dark in color and sweet in flavour.

This Gluten-Free Belgian Ale is made from millet, sorghum, buckwheat, and rice – as well as hops, water, and yeast. These beers have a five-year shelf life due to bottle-conditioning with an authentic Belgian yeast. Green’s Beers DO NOT contain any of the following allergens: Gluten, Crustaceans, Eggs, Fish, Peanuts, Soybeans, Milk, Lactose, Nuts, Celery, Mustard, Sesame seeds, Sulfur dioxide nor Sulfites.

Here in Canada, each Province has control over distribution of alcoholic beverages. In British Columbia, we have a mix of Government, Private Liquor and Private Beer & Wine Stores. Unfortunately, our public Government Liquor Stores are not allowed to carry Green’s Gluten Free beer because its licensed exclusively to the Private Stores. I didn’t even know this dark beer existed, until I saw it in a store window display about 30 kilometres from home. I like the beer but not enough to drive that distance when I feel like having one.

The BC Liquor Store’s website was not at all helpful. Neither was a visit to my local Government ‘Signature’ Liquor Store. I went home and started calling local Private Beer & Wine Stores until I was able to find a Private B&W Store closer to home that carries this exclusive Gluten Free beer. I do hope you will be fortunate enough to find this beer in your area and that you won’t have to do as much running around as I did. Come to think of it, I bet any stout, porter or dark beer would do the job, as long as it’s Gluten Free!

If you’re interested in a worldwide listing of Retailers and Distributors of Green’s Gluten Free Beer, check out this website.
If you live in the Vancouver area, you might be interested in this post on Gluten Free Beer by Robyn, a fellow blogger at Gluten Free Vancouver.

I ended up making three of these cakes. The first cake was my prototype. I based it loosely on the glutenful Guinness Cake I made for my son’s birthday last year. My prototype was pretty good but I felt the batter was too thick and the cake was too crumbly. I tweaked the recipe a bit and came up with a lovely sheet cake for son’s birthday. In case you’re wondering…no, he is not a three-year-old. Three is only the number of candles I had on hand.

A bit more tweaking, as I cut the eggs back from 6 to 4, increased the yogurt slightly, and added some psyllium. This lovely Bundt cake was the result. Luckily for me, this cake freezes well and I was able to use up the last of my 500 ml bottle. At about $7 a bottle, I didn’t want to waste a drop of my precious Gluten Free beer.

This made-over cake has many virtues. It’s high in fibre, due to the coconut flour and psyllium husk. There’s no gluten, no starches, no gums, no refined sugar (well, except for what’s in the dark chocolate I used for the glaze). It’s almost grain-free (the beer is made from the grains millet, sorghum, and rice). I think it is lactose-free (the probiotic in my homemade SCD 24 hour yogurt displace the lactose) but it is not casein free. I like it, because it’s gut friendly, which is what I’m trying to stick to as much as possible these days.

A grown up cake that’s about as close to healthy as you can make it but you would never guess that from the taste. Sshhh…you don’t have to tell anyone.

Try serving it with a scoop of vanilla ice cream or frozen yogurt, fresh strawberries and unsweetened whipped cream! A splurge, yes, but it is truly amazing and as I mentioned, it freezes well. I sliced my cakes and before freezing, I placed scraps of parchment paper between the slices. Now if I get a hankering for a slice of chocolate cake, I can pull a slice out of the freezer, wait for it to defrost and voilà, yumminess, just like that!

Recipe: Dubbel Dark Chocolate Cake with Dark Chocolate Ganache

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Summary: Just in time for St Patrick’s Day. You’ll love this Gluten Free twist on a Guinness Cake! Surprisingly light and really moist, under a dark chocolate ganache glaze. The strong coffee and dark beer flavours, while cutting the sweetness, pair surprisingly well with dark chocolate.

Gluten Free  | Vegetarian | Refined Sugar Free (cake only)

Ingredients

Cake:

  • 1 Cup organic coconut flour
  • 1 Cup unsweetened cocoa or organic cacoa powder
  • 3/4 Cup blanched almond flour
  • 2 1/2 Tbsp psyllium husks
  • 2 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 3/4 Cup virgin coconut oil, melted and cooled slightly
  • 4 Large eggs, lightly beaten
  • 1/2 Cup unsweetened plain yogurt (I used my homemade yogurt)
  • 3/4 Cup honey
  • 3/4 Cup Green’s Endeavour Dubbel Dark Gluten Free Ale or other stout, porter or dark ale as long as it’s Gluten Free
  • 3/4 Cup freshly brewed strong coffee, cooled to room temperature

Dark Chocolate Ganache:

  • 3 ounces GF dark chocolate, chopped
  • 1/3 cup unsweetened almond milk, or heavy cream (I used almond milk)
  • 1/2 Tbsp honey
  • 1/2 Tbsp coconut oil

Instructions

Cake:

  1. Preheat oven to 325°F. Line a 9×11 baking pan with parchment paper, spray lightly with cooking spray or in a Bundt Cake Pan, grease generously with coconut oil.
  2. In a medium bowl, add coconut flour, cocoa, almond flour, psyllium husk, baking soda and salt. Whisk until well blended.
  3. In a small microwave safe bowl, heat coconut oil for 45 seconds – 1 minute or until somewhat melted, stir, set aside to cool slightly.
  4. In a large mixing bowl, add eggs, beat lightly.
  5. Add honey, GF beer, yogurt, coffee and coconut oil. Stir until blended.
  6. Gradually add dry ingredients to the wet ingredients. Stir until just blended, the batter will be a bit thick, almost like a muffin batter.
  7. Spoon batter into prepared baking pan. Use the back of a spoon to smooth the top.
  8. For the sheet cake, bake at 325°F for 40 – 45 minutes or until top is slightly cracked and doesn’t jiggle. A wooden skewer or toothpick inserted in the centre will come out dry.
  9. For the Bundt Cake, bake slightly longer, at 325°F for 45 – 50 minutes, or until top has cracks that appear dry. A wooden skewer or toothpick will come out dry.
  10. Allow to cool for 10-15 minutes in the pan. The sheet cake will be quite fragile while it is warm. Using the overhanging parchment paper as handles, gently transfer the cake to a cooling rack.
  11. The Bundt Cake is not as fragile as the sheet cake, you can tip it over on to a cooling rack.
  12. Allow to cool completely before frosting the cake.

Chocolate Ganache:

  1. In a small saucepan, heat the almond milk almost to the boiling point.
  2. In a heat proof bowl, combine the chopped chocolate with the honey and coconut oil.
  3. Pour the hot milk over the chocolate and let stand covered, until melted, about 5 minutes. Whisk until smooth.
  4. Let the ganache glaze cool until thick but still pourable, about 10-15 minutes.
  5. Pour the ganache over the cooled cake. Leave the cake in a cool place until the glaze has set, about 30 minutes, before serving.

Quick notes

  • For best results, allow the eggs and yogurt to warm to room temperature.
  • If you’re not following a gluten, grain or refined sugar-free diet, here’s a low-fat version of a Guinness Cake that I spotted on Pinterest recently.

Variations

Alternate Frosting:

(as pictured above, with the birthday candles on a sheet cake)

Note: This frosting really hardens as it cools. Recipe makes enough to cover a 9×11 sheet cake.

  • 3 Tbsp coconut oil
  • 2 squares (56 grams) pure unsweetened baker’s chocolate
  • 2 1/2 Cups icing sugar
  • 4 – 6 Tbsp of milk or cream (I used 6 Tbsp heavy cream)
  1. Place the coconut oil and chocolate squares in a small saucepan, heat on low, stirring often, until melted.
  2. Remove from the heat, stir in icing sugar, add milk one tablespoon at a time until desired consistency is reached.
Recipes by Laureen.

Preparation time: 20 minute(s)

Cooking time: 45 minute(s)

Diet type: Vegetarian

Diet tags: Gluten Free

Number of servings (yield): 20-24 slices

This recipe featured atAllergy-Friendly Friday with Cybele Pascal
This recipe featured atGallery of Favorites width=

This posting is linked to the following events:

My Meatless Mondays hosted by My Sweet and Savoury

Make Your Own! Mondays hosted by Lea at Nourishing Treasures

Midnight Maniac Meatless Mondays hosted by Rebecca Jean at Midnight Maniac

Fat Tuesday hosted by Jill at Real Food Forager

Tuesday Talent Show hosted by Nikki at chef in training

Made From Scratch Tuesday hosted by Jen at Mess Hall To Bistro

Hearth and Soul Hop hosted by Alea at Premeditated Leftovers

Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free

Allergy Friendly Friday hosted by Cybele Pascal

Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker

Whole Food Wednesday hosted by France at Beyond The Peel

Real Food Wednesday hosted by Kelly at Kelly the Kitchen Kop

Allergy Free Wednesdays hosted by Laura at Gluten Free Pantry

Cast Party Wednesdayhosted by Sheryl at Lady Behind The Curtain

Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet

Gallery of Favorites hosted by Alea from Premeditated Leftovers

Copyright © foxinthekitchenblog.com.

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Laureen Fox is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in the Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.
Gluten Free Recipes Refined Sugar Free Sweets

9 comments

    • Laureen says:

      Hi Michelle, this cake has become a favourite in our household. It’s one one of those things that’s been made better by being gluten free.
      See you next week at AFW,
      Laureen

  1. Alea Milham says:

    Oh my, this looks incredibly delicious! It looks so dense and moist. I have heard of gluten-free beer, but I haven’t tried it yet. This looks a good reason to pick a couple up. :)

    • Laureen says:

      Alea, I’m not a big fan of GF Beer but this one I do like. I find it’s a bit on the sweet side and heavier on the alcohol content than what I was used to but it’s nice to have options! The cake is dense but airy and very moist with a nice blend of flavours. I have a friend with celiac who liked this cake so much, she has asked me to make one for her birthday in the summer :)

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