Use up that stout in this leftover vegan Guinness cake recipe, in English agus as Gaeilge! Delicious, moist and complex, it's perfectly patriotic!Leftover Stout Cake Recipe (Vegan)
In the spirit of St. Patrick's Day, we've got a plant-based leftover stout cake for you... In both English and Irish.
Whether you’re familiar with the concept of leftover stout or not, this moist, velvety cake makes the most of any cans that have been cracked open. Cheers!
Scroll down for the recipe as Gaeilge...
INGREDIENTS
Cake
- 250g plain flour
- 120g of cocoa powder
- 2 tbsp of baking soda
- 200g of caster sugar
- 120g of light brown sugar
- 1 can (500ml) of stout
- 100g of vegan butter
- 2 tsp of apple cider vinegar
- 1 tsp of vanilla extract
- Pinch of salt
Buttercream ‘head’
- 500g of icing sugar
- 1 tsp of vanilla extract
- 6 tbsp of vegan butter
- 2 tbsp of plant milk (we recommend oat or soy)
METHOD
- Preheat oven to 180 degrees celsius.
- Grease and line two 8-inch sandwich tins with baking paper.
- Sift flour, baking soda, cocoa powder, caster sugar, light brown sugar and salt together in a bowl.
- In a well in the centre of your dry ingredients, add your stout, softened vegan butter, vinegar and vanilla. Whisk until smooth.
- Pour into your tins and bake for 25 - 30 mins, testing with a skewer.
- Let them cool in their tins for 15 - 20 mins, then transfer to cooling rack. Place in fridge for 8 hours.
- To make your buttercream, stand mix or hand mix your butter, milk and vanilla extract together. Add icing sugar little by little until you’ve a smooth buttercream.
- Spread your icing on the top of one cake, sandwich them together and finish by topping your cake with its buttercream ‘head’
AGUS AS GAEILGE...
B’fhéidir nach minic go bhfágtar oiread is braoinín leanna i do dhiaidh, ach cuirfidh an cáca bog mín seacláide seo gach blogam go dtí an deoir dheiridh chun úsáide. Sláinte!
COMHÁBHAIR
Cáca
- Plúr geal (250g)
- Púdar cócó (120g)
- Sóid aráin (2 spúnóg bhoird)
- Siúcra mín (200g)
- Siúcra donn éadrom (120g)
- 1 canna (500ml) leanna dhuibh
- Im veigeánach (100g)
- Fínéagar leann úll (2 tsp)
- Úsc fanaile (1 tsp)
- Pinse salainn
‘Cloigeann’ Uachtar Ime
- Siúcra reoáin (500g)
- Úsc fanaile (1 tsp)
- Im veigeánach (6 tbsp)
- Bainne plandabhunaithe - bainne coirce nó bainne soighe ár rogha (2 tbsp)
MODH
- Téigh an t-oigheann go 180 céim Celsius.
- Líon dhá stán bácála 8 n-orlaí le páipéar gréiscthe.
- Criathraigh plúr, sóid aráin, púdar cócó, siúcra mín, siúcra donn, agus salann le chéile i mbabhla.
- Cruthaigh poll ina lár, agus cuir an leann dubh, im veigeánach bogtha, fínéagar, agus fanaile ann. Buail go dtí go mbeidh an meascán mín.
- Doirt an t-iomlán isteach sna stáin agus bácáil ar feadh 25 - 30 nóim. Déan iad a thástáil le briogún.
- Lig dóibh fuarú sna stáin ar feadh 15 - 20 nóim, ansin bog go raca fuaraithe iad. Cuir sa gcuisneoir iad ar fad 8 n-uaire.
- Chun an t-uachtar ime a dhéanamh, measc an t-im, bainne agus úsc fanaile de lámh. Cuir úsc fanaile leis, beagán ar bheagán, go dtí go gcruthaítear uachtar mín ime.
- Leath an reoáin go cothrom ar bharr cáca amháin, cuir an cáca eile ar a bharr, agus críochnaigh do chíste le ‘cloigeann’ uachtar ime.
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