The June issue of Berks County Living was a celebration of man stuff! I especially loved the introduction to The Barley Mow Craft Beer House and was inspired to make a visit. To be honest, I was going to share a beer story from a chick’s perspective based on what I selected…which is kinda what I’m doing. Things just took a sweeter than expected twist.
Dan’s birthday is around the corner. His favorite cake is one his mother bakes. I love it because it’s vegan (contains no dairy or eggs). I wanted to play with beer and this recipe seemed like the perfect excuse, birthday in mind (wink, wink).
My mother-in-law’s recipe is titled, Jane’s Jiffy Cake. The name says it all. It reflects the upside to most vegan baking, it’s quick. Some vegan dessert recipes do not require a butter-like substitute, removing the creaming step. It’s just mix the wet, mix the dry and combine the two…jiffy.
This recipe will not produce dense, mounded cupcakes. The cupcake reminds me a bit of a TastyKake cupcake, it bakes flat topped (maybe with a small dimple) versus a muffin top and does not need a pile of icing, a thin coat will do. For a vegan recipe, I’m rather pleased. Maybe it’s the Vanilla Porter I picked up at The Barley Mow Craft House that did the trick.
Chocolate Vanilla Porter Cakes, vegan
yield: 12 cupcakes
Ingredients
- 1 cup all-purpose flour, whole grain white or spelt preferred
- 3/4 cup organic sugar
- 1/3 cup unsweetened cocoa powder, Hershey’s Special Dark or Dutch-processed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon instant coffee powder
- 3/4 cup vanilla porter, or dark ale
- 1/4 cup water
- 1/3 cup raw, organic coconut oil
- 1 tablespoon vinegar
- 2 teaspoon vanilla extract
Directions
- Preheat the oven to 350 degrees. Line 12 cupcake molds with cupcake liners.
- Whisk the flour, sugar, cocoa powder, baking soda, baking powder, salt and coffee powder in a large bowl.
-
TIP: Be sure all are at room temperature or the coconut oil will get clumpy. - Fold the beer mixture into the flour mixture. Do not over mix. Think pancake mix. There may be some small clumps and this is okay.
- Fill the cupcake liners. Bake for 18-20 minutes, until toothpick inserted in the center comes out clean.
- Let them rest in the pan for 5 minutes, remove and allow to cool.
TIP: If you do not use coconut oil, substitute with a healthy, non-gmo oil. Not olive oil, the flavor may be too pronounced.
Cocoa Buttercream Icing, vegan
Ingredients
- 1/2 cup Earth Balance brand vegan butter
- 1/3 cup unsweetened cocoa powder, Hershey’s Special Dark or Dutch-processed
- 1 1/2 cups confectioner sugar
- 1/2 teaspoon instant coffee powder
- 3 tablespoons beer (leftover from the cupcake recipe) or non-dairy milk
- 1 teaspoon vanilla extract
Directions
- Beat the butter in a stand mixer with a whisk attachment, reduce speed and add the cocoa powder, sugar and coffee powder.
- Whisk in the beer and vanilla.
- If the mixture is too stiff add a bit of beer, if it is too thin add a bit more sugar.
