PLANTLAB’S Vegan Black Bean and Beer Cake

Given that Guinness isn’t exactly vegan, in honor of St. Paddy's Day we set out to make a plant-based treat that includes a vegan beer. These black bean and beer cakes are gluten-free, low sugar, rich, fudgy and delicious! Perfect for that St. Paddy’s Day party favor (and flavor).

VEGAN BLACK BEAN AND BEER CAKE INGREDIENTS

¾ cup Vegan Beer, of your choice1 can Black Beans, rinsed3 tablespoons Coconut Oil, melted1 teaspoon Vanilla¾ cup Cacao Powder1 teaspoon Activated Charcoal (optional)¾ cup Coconut Sugar, powdered¼ cup Cacao Nibs2 tablespoons Flax Seeds, ground1½ teaspoons Baking Powder½ teaspoon Sea Salt

Frosting Ingredients:

1 cup White Cane Sugar, powdered1 can Coconut Milk, refrigerated overnight. *Don’t use low fat! A few tablespoons Nut Milk

VEGAN BLACK BEAN AND BEER CAKE ASSEMBLY

1 | Grease a 6-inch springform cake tin with coconut oil, while preheating the oven to 375 degrees F. 2 | In a blender, blend the beer, black beans and vanilla, streaming in the coconut oil. 3 | In a bowl, combine the cacao powder, charcoal, powdered sugar, nibs, flax meal, baking powder and salt. 4 | Add the wet ingredients to the dry ingredients, and mix thoroughly. 5 | Pour into the cake tin and bake for 25 minutes. 6 | Allow to cool before applying the frosting. (It is normal for the centre to drop slightly).

Frosting Assembly:

1 | Open the can of coconut milk and add it to a bowl, beating until it becomes fluffy. 2 | Gradually add the powdered sugar and, if needed, a few spoons of nut milk to thin it out. (You want a fluffy, white mixture.)3 | Top the cake with white icing. Enjoy!