Chocolate Vanilla Porter Cakes, vegan
 
Prep time
Cook time
Total time
 
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.
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: Dessert, vegan
Serves: 12
Ingredients
  • 1 cup all-purpose flour, whole grain white or spelt preferred
  • ¾ cup organic sugar
  • ⅓ cup unsweetend cocoa powder, Hershey’s Special Dark or Dutch-processed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon instant coffee powder
  • ¾ cup vanilla porter, or dark ale
  • ¼ cup water
  • ⅓ cup raw, organic coconut oil
  • 1 tablespoon vinegar
  • 2 teaspoon vanilla extract
Instructions
  1. Preheat the oven to 350 degrees. Line 12 cupcake molds with cupcake liners.
  2. Whisk the flour, sugar, cocoa powder, baking soda, baking powder, salt and coffee powder in a large bowl.
  3. Stir the beer, water, coconut oil, vinegar and vanilla extract until evenly combined. TIP: Be sure all are at room temperature or the coconut oil will get clumpy.
  4. 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.
  5. Fill the cupcake liners. Bake for 18-20 minutes, until toothpick inserted int he center comes out clean.
  6. Let them rest in the pan for 5 minutes, remove and allow to cool.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/vegan-chocolate-vanilla-porter-cakes/