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
(*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.