Chocolate Almond Guinness Cake A rich and luscious chocolate cake (egg and dairy free)
Instructions Preheat oven to 180 degrees and spray a round cake tin with baking spray. Whisk all dry ingredients in a big bowl. Make sure you mix thoroughly so that no lumps remain. Whisk wet ingredients in a jug. Add wet ingredients to dry and then mix thoroughly for a minute until mixture is fully combined. Cook for 50-55 minutes or until a skewer inserted into the centre comes out dry. Leave to cool in the cake pan for 20 minutes and then turn out carefully on a rack to fully cool. To make the icing, beat margarine and icing sugar until mixture is smooth and fluffy. Add vanilla and then milk in small drips until it is your ideal consistency (you don’t have to add all the milk). Use an offset spatula to ice the cake.
Cake 11/2 cups plain flour 1 1/4 cups almond meal
1 cup brown sugar firmly packed 1/3 cup natural cocoa powder 1 tsp baking soda 1/2 tsp baking powder 250 mls Guinness or other stout beer 1/3 cup melted coconut oil (can substitute with mild- tasting vegetable oil) 2 tsp vanilla bean paste or essence
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