It’s St Guinness Day soon! Unfortunately Guinness isn’t vegan yet but earlier this year they announced it soon will be! In the meantime, there are loads of vegan-friendly stouts: Samuel Smith’s Imperial, Harwich Redoubt Stout, Tennent’s Sweetheart Stout, Blackjack Stout, Outstanding Stout, Meantime London Stout, Brixton Windrush Stout, Fourpure Oatmeal Stout, Tollgate Old Rasputin Stout, Hawkshead Organic Stout, Stringers Dry Stout, Hoggleys Solstice Stout… If you want to check one go to Barnivore. Of course, you could just drink Irish whiskey!
Recipe adapted from Vegan Cupcakes Take Over the World, by Isa Chandra Moskowitz and Terry Hope Romero
Makes 12 cupcakes
- ¾ cup soya milk
- 1 tsp cider vinegar
- 1 cup, plus 2 tbs white flour
- ⅓ cup unsweetened Dutch-processed cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup stout
- ¾ cup granulated sugar
- ⅓ cup rapeseed (canola) oil
- 1 ½ tsp vanilla extract
- Whisk together the soya milk and vinegar in a large bowl and let stand.
- In a separate bowl, sift the flour, cocoa powder, baking powder, baking soda and salt.
- Add stout, sugar, oil and vanilla to the milk and vinegar mix and beat until foamy.
- Add the dry ingredients to the wet in batches and mix well.
- Pour the cake mix into cupcake liners, just over half full.
- Bake for 20-22 minutes and cool on a rack completely before frosting.
- ½ cup vegan margarine
- 2 cups icing sugar
- A few drops of orange extract
- 1 tbs finely grated orange zest
- 1 tsp vanilla extract
- Cream the margarine until smooth and creamy.
- Add the icing sugar bit by bit.
- Add the orange extract, zest and vanilla and beat until smooth, creamy and fluffy.
- Frost the cakes.
I made little shamrocks with some icing and sprinkled green edible glitter on them for an extra St Patrick’s Day sparkle.