Today is St. Patrick’s Day. In my early 20s, I would have spent the morning bar hopping on Polk St with my friends. Now, at the end of my 20s, I’d rather spend the day baking, reading, and enjoying this rainy weather. Is this what it means to be an adult?
I was looking for a recipe with stout to try today when I saw this Cupcakes & Kale recipe for a gingerbread stout cake, inspired by the one at Grammercy Tavern in New York. I’m obsessed with ginger and spices, so I opted for this rather than my typical chooclate stout cake. I adapted it slightly, adding in star anise and infusing it in the stout-molasses mixture, along with the cardamom and cloves. I also added a pinch of salt and a tablespoon of freshly grated ginger for extra kick. I baked it in a loaf pan, lowered the temperature slightly and baked it for a full 50 minutes. I know that’s a long time but it’s worth it. This cake is bold and complex – spicy, sweet, and a little malty.
This cake is vegan, but it’s still moist and produces a nice crumb. Curl up with your favorite cup of tea, a slice of this, and enjoy!
- 1/2 cup stout
- 1/2 cup molasses
- 2 cloves
- 1 pod star anise
- 1 cardamom pod split into halves
- 1 1/4 cup flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 tablespoon ground ginger
- 1 tablespoon freshly grated ginger
- 1/8 teaspoon salt
- 1/4 cup canola oil
- 1/2 cup brown sugar, loosely packed
- 1/4 cup granulated white sugar
- Egg replacer for 1 egg
*Note: I used Vegan Eggs (available on Amazon.com), but you could use your favorite egg substitute: flaxseed meal and water, Ener G egg replacer, etc.
- Preheat oven to 325 degrees Fahrenheit.
- Thoroughly grease and flour a loaf pan.
- In a small saucepan, combine stout, molasses, star anise, cardamom, and cloves. Bring to a boil, then let cool for 10 minutes.
- Combine flour, baking soda, baking powder, ground ginger, cinnamon, nutmeg, and salt in a large mixing bowl. Mix until ingredients are evenly distributed.
- Add oil, sugar, and egg replacer to stour and molasses mixture. Mix until well combined.
- Using a strainer, pour liquid ingredients into dry ingredients. Mix until batter is smooth and no lumps remain.
- Pour batter into loaf pan and bake for about 50 minutes, or until the center is no longer gooey.
- Serve plain or with whipped cream or creme fraiche (if you’re not serving this to vegans).