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
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)
- 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:
- 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.
- In a medium bowl, add coconut flour, cocoa, almond flour, psyllium husk, baking soda and salt. Whisk until well blended.
- In a small microwave safe bowl, heat coconut oil for 45 seconds – 1 minute or until somewhat melted, stir, set aside to cool slightly.
- In a large mixing bowl, add eggs, beat lightly.
- Add honey, GF beer, yogurt, coffee and coconut oil. Stir until blended.
- Gradually add dry ingredients to the wet ingredients. Stir until just blended, the batter will be a bit thick, almost like a muffin batter.
- Spoon batter into prepared baking pan. Use the back of a spoon to smooth the top.
- 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.
- 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.
- 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.
- The Bundt Cake is not as fragile as the sheet cake, you can tip it over on to a cooling rack.
- Allow to cool completely before frosting the cake.
- In a small saucepan, heat the almond milk almost to the boiling point.
- In a heat proof bowl, combine the chopped chocolate with the honey and coconut oil.
- Pour the hot milk over the chocolate and let stand covered, until melted, about 5 minutes. Whisk until smooth.
- Let the ganache glaze cool until thick but still pourable, about 10-15 minutes.
- Pour the ganache over the cooled cake. Leave the cake in a cool place until the glaze has set, about 30 minutes, before serving.
- 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.
(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)
- Place the coconut oil and chocolate squares in a small saucepan, heat on low, stirring often, until melted.
- Remove from the heat, stir in icing sugar, add milk one tablespoon at a time until desired consistency is reached.
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 posting is linked to the following events:
Cast Party Wednesdayhosted by Sheryl at Lady Behind The Curtain
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