Chocolate Beer Cake
Categories: All, Cakes, Desserts, Recipes
Tags: , Allergy Friendly, Chocolate Cake, Dairy Free, Earth Balance, GFCF, Gluten Free Beer, Gluten-Free Chocolate Cake Recipe, Green's Beer, St. Patrick's Day Recipes, Vegan
Since I will be in England when you read this, actually toasting the founder of Green’s Gluten-Free Beers with a Green’s Gluten-Free Ale, it seemed fitting to share the moment with you through cake. Beer cake, to be exact!
I’ve been making this cake for several years now with Green’s Dubbel Dark Ale and it always receives wows. Its dark chocolate undertones really highlight the cocoa here without weighing the cake down. It’s hard to describe how light, airy, fluffy, and softly chocolate this cake actually is. It’s anything but over-the-top sweet – in other words you can eat a whole slice without passing out from sugar! It’s the kind of recipe you will want to print and hold onto, to make again and again!
I show in one of my cooking videos how to make the frosting for this lovely cake, topping it like the rich head of the beer used to make it! Don’t be daunted if you’re dairy-free – it’s just as delicious made dairy-free, even with the cream cheese frosting!
People ask all the time though if they can use another gluten-free beer they have on hand instead. Like anything else in gluten-free baking, why not try it and see how it turns out? With chocolate in the cake and yummy frosting on top, it’s bound to still be tasty!
If you really want to try the real deal though, ask your favorite local store to carry Green’s beers for you!
Chocolate Beer Cake
- 1 cup dark gluten-free ale (Green’s Dubbel Dark Endeavor Ale)
- 8 Tbs. unsalted butter or non-dairy alternative (Earth Balance® Buttery Sticks or Shortening Sticks)
- 3/4 cup unsweetened cocoa powder (not Dutch Alkalai Processed)
- 2 cups granulated cane sugar
- 3/4 cup sour cream, dairy or non-dairy (Tofutti® Better Than Sour Cream or Follow Your Heart® Sour Cream Alternative)
- 2 large eggs
- 1 Tablespoon (*not teaspoon) gluten-free vanilla extract
- 2 cups Jules Gluten Free™ All-Purpose Flour
- 1 Tablespoon (*not teaspoon) baking soda
(*Note- you will need a large saucepan for this recipe, not a mixer and mixing bowl!)
Preheat oven to 350 F (static) or 325°F (convection).
Prepare a 9-inch springform tube or bundt pan by buttering and dusting lightly with Jules Gluten Free™ All Purpose Flour.
In a small bowl, whisk the sour cream with the eggs and vanilla.
Measure out 1 cup of beer and let the head settle do be sure your measurement is correct. Pour the beer into a large saucepan (you can drink the rest!). Add the butter and heat just until melted over medium heat. Whisk in the cocoa powder and the sugar until smooth.
Add the egg mixture into saucepan mixture and whisk. Add the flour and baking soda until mixed.
Pour into the prepared pan and bake for 35-40 minutes, or until a cake tester inserted into the center of the cake comes out fairly clean.
Let the cake cool in the pan on a cooling rack for 15 minutes, then invert to remove from pan onto a cake plate.
Check out this recipe for Cream Cheese Frosting.
15 Comments
We'd love to hear yours!
Trackbacks/Pingbacks
-
-
24. Oct, 2010
[...] This post was mentioned on Twitter by Jules Dowler Shepard, Gluten Free Nash. Gluten Free Nash said: Thanks 4 the recipe! RT @JulesGlutenFree amazing #glutenfree Chocolate Beer Cake recipe using Green's Dubbel Dark beer! http://bit.ly/9Ry1TX [...]
-
-
28. Jan, 2011
[...] in my beer bread, tempura and beer batter recipes like this one, Green’s Dubbel Dark in my chocolate cake, and prefer to drink the Green’s Amber or Estrella Damm. Get your hands on a bottle or two [...]
-
-
07. Jul, 2011
[...] Greens Endeavour Dubbel Dark Ale (you can even make Chocolate Cake with this [...]
Leave a Comment
Here's your chance to speak.
- 5-lb bag of Jules flour
- 1-lb bag of Jules’ Oats
- 1.3-lb bag of Jules’ Cookie Mix
- .8-lb bag of Jules’ Cornbread Mix
- Nearly Normal Cooking e-book
- Cookie Mix e-book
- Bread Baking e-book
- FREE shipping!
New to Jules Gluten Free?
Say Hi to 50% OFF:
My Last Tweet
Haha! that's a first!! RT @curtnsanae: @JulesGlutenFree @glutenfreelabel @GlutenDude exactly. But your handwriting is better.
Judy said: on April 7, 2011
I made this cake yesterday for my birthday. It turned out really well! Was able to cut the cake in half to make it a two layer cake (used springform pan). Thank you. What do you think about using cola instead of the beer for a different flavor?
Take care,
Judy
Jules said: on April 8, 2011
Hi Judy- I love the idea of using a soda! The carbonation is key, but you may want to cut back on the sugar if you’re getting a lot of that syrup from the cola. Please let us know how it turns out! I love recipe innovation!!!
Aldo said: on May 24, 2011
My wife has tried this recipe. And I really like it. She also said that she like Judy’s idea about changing beer with soda. You should post another cake recipe, my wife and I are really enjoyed it.
GlutenFreeBeer.org said: on June 13, 2012
HI Jules!!!
Great to see you comment on one of our shared favorites! I have to say, from a beer perspective, it will be extremely hard to beat the dubble dark for a chocolate cake. We use it in chocolate brownies as well and although there are other gluten free beers I enjoy, the dubble dark is the bomb for chocolate!
Again, great to see your comments and post on one of my favorite subjects … Gluten Free Beer!
Joey
Jules said: on June 20, 2012
Luv gluten-free beer Joey!!! Just did a beer tasting in the UK with Derek Green himself — so awesome! They have so many more choices in the Green’s line in Europe, as well. Even a “light” Green’s! So ingenious and so delicious!
Laureen @ Fox in the Kitchen said: on June 15, 2012
I made a gluten free Guinness type Dubbel Dark Chocolate Cake for my son’s birthday in March. Love how flavourful and moist a GF beer cake comes out. I plan to attempt a Dubbel Dark layer cake for fathers day
Can you tell me why you heat the beer, butter, cocoa and sugar?
Jules said: on June 20, 2012
Hi Laureen, heating these ingredients helps to begin the sugar breakdown and melts the butter too. Mixing them at that temp assures they will be well mixed, as well. Hope you get to try this recipe soon — it’s super delich!
T.R. (@TRCrumbley) said: on June 15, 2012
Holy cow. This sounds and looks delicious! I am definitely trying this recipe at some point in the next week.
Jules said: on June 21, 2012
Hope to hear soon how much you loved it, TR!
Lauren said: on July 10, 2012
Thanks, Jules! I’ll be trying this recipe out very soon!
Brazilian Coffee said: on July 11, 2012
Yummy recipe and interesting to bake,hoping that one day i can bake that kind of a cake:)
Cody
Patria Garland said: on March 5, 2013
Switching to a gluten-free diet is a big change and, like anything new, it takes some getting used to. You may initially feel deprived by the diet’s restrictions. However, try to stay positive and focus on all the foods you can eat. You may also be pleasantly surprised to realize how many gluten-free products, such as bread and pasta, are now available. Many specialty grocery stores sell gluten-free foods. If you can’t find them in your area, check with a celiac support group or go online. ..