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Chocolate Pumpkin Beer Cake Vegan

Chocolate Pumpkin Beer Cake

Rebecca Coleman
Vegan Chocolate cake made with beer! What more do you want???
Prep Time 20 minutes
Cook Time 6 hours 40 minutes
Course Dessert
Cuisine American

Ingredients
  

For the Cake

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup melted coconut oil
  • 2 cups granulated sugar
  • 2 tsp vanilla extract
  • 1/2 cup pumpkin puree
  • 1 1/2 cups dark beer I'm using Granville Island Brewing's Mocha Porter
  • 3/4 cup cup unsweetened cocoa powder
  • 3 tbsp aquafaba
  • 1/8 tsp cream of tartar

For the ganache

  • 1 cup 70% good quality vegan bittersweet dark chocolate
  • 2 tbsp unsweetened non-dairy milk approx.

Instructions
 

  • In a large bowl, sift together the flour, baking soda, salt and cocoa powder.
  • In a separate bowl, whip together the sugar, coconut oil, vanilla and pumpkin. Add the beer and stir again until everything is homogeneous.
  • Using a hand- or stand- mixer, add the aquafaba and the cream of tartar to the bowl. Whip for about 6-10 minutes, or until soft peaks form.
  • Add the wet ingredients to the dry and stir to combine. Carefully fold the whipped aquafaba into the cake batter. Pour into a prepared bundt pan.
  • Bake in a preheated 350 degree oven for 40 minutes, or until a toothpick inserted in the centre comes out clean. Allow to cool, then remove from the pan.
  • To make the ganache, melt chocolate and milk together over a bain marie, adding more milk if needed to get the right constancy. Pour over the cake and allow to drip down the sides.
Keyword vegan