So I wouldn't necessarily classify this as a "healthy" recipe by any means. But every now then a decadent treat is perfectly acceptable! On a side note, keep in mind that "vegan" does not always equal healthy. Oreos are vegan! Not what I'd call a health food.
This recipe is adapted from the blog Life Tastes Like Food (cute name, don't you think?). I used Rogue Stout in this recipe, but Guinness or any other brand stout would works just as well. I also used stout in the icing, but if children will be eating this, I'd recommend using milk to prepare the icing instead.
Vegan Chocolate Stout Bundt Cake
- 2 1/4 cup AP flour
- 1/2 cup cocoa powder
- 1 1/4 cup granulated sugar
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 cup Rogue Stout
- 1/2 cup plus 1 tbsp canola oil
- 2 tsp vanilla extract
- 1/2 cup dark chocolate chips
- 1 cup powdered sugar
- Rogue Stout
- Preheat oven to 350 degrees. Grease a bundt cake pan very well. Dust pan lightly with cocoa powder.
- In a large bowl, stir together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In a medium bowl, whisk together the stout, oil, and vanilla.
- Add the wet ingredients to the dry and stir until thoroughly mixed. Add the chocolate chips.
- Batter will be quite thick. If batter is too thick to fully incorporate the ingredients, add a small splash of stout.
- Pour the batter into the bundt pan. Smooth evenly with a rubber spatula.
- Bake for 30-35 minutes, or until a toothpick comes out clean. Remove cake from oven and allow to cool 10 minutes before inverting the pan. Allow to cool completely.
- While the cake is cooling, prepare the icing. Mix together powdered sugar with 1 tbsp stout. Add additional stout (tablespoon by tablespoon) as needed until desired consistency is reached.
- When cake is completely cooled, drizzle with icing. Serve!
Nutrition Information (based on 16 servings):
Calories: 259.0 calories, Total carbohydrates: 43.1 g, Fiber: 1.5 g, Total fat: 9.5 g, Protein: 2.4 g