As gluten free beers go, there isn’t a bad selection nowadays. I remember there only being one gluten free beer in the free from aisle when I was diagnosed, and now there are so many to choose from. The only struggle nowadays is picking which one!
One thing I have wanted over the years, is getting a decent gluten free stout! I used to buy one, but it got discontinued last year, and then I discovered St Peter’s Brewery!
Based in Sullfolk, and created in 1996, they brew traditional beers, and they also brew two gluten free beers.
The beers have the gluten removed during the brewing process, but carry the crossed grain logo, which means they are registered with Coeliac UK, and therefore safe for coeliacs.
The Suffolk Gold is a golden ale, which is dry, sweet, and has aromas of citrus, with a pleasing hoppy aroma.
But my favourite of the two is the Gluten Free Cream Stout.
It’s probably the closest thing to a gluten free dupe for Guinness, and is so nice! It’s black and velvety, and has a gorgeous chocolate taste, with vanilla and coffee notes. Personally, I really like this more than the Suffolk gold, but it might be to do with the fact gluten free stouts are so hard to come by.
With this in mind, I wanted to make a chocolatey gluten free cake with the stout. I thought that the chocolatey-ness and vanilla and coffee notes would work perfectly in a gluten free ‘Guinness’ cake topped with a cream cheese icing. The stout gives a fantastic depth to the chocolate in the cake!
I’ve never actually made one before this, or eaten one, but I’ve wanted to for a while. So I hope you guys enjoy it as much as I did! Check out the recipe below to find out how to make this bad boy!
Gluten Free Chocolate and Stout Cake
A velvety and moist chocolate cake with a hint of gluten free Stout.
Credit: thecoeliacsloth.com
Ingredients
Credit: thecoeliacsloth.com
Ingredients
For the cake
- 125g Margarine
- 100ml St Peter’s Brewery Cream Stout
- 40g Cocoa Powder
- 200g Light Brown Soft Sugar
- 100ml Milk
- 2 Medium free range eggs
- 175g Self Raising gluten free flour (I use Freee by Doves Farm)
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1tsp Xanthan Gum
For the Cream Cheese Icing
- 100g Unsalted butter
- 100g Full Fat Cream Cheese
- 300g Icing Sugar
- 1tsp Vanilla Extract
Method
- Pre-heat the oven to 180°c /160°c Fan / Gas mark 4 and line a loaf tin with baking parchment.
- Melt the butter in a saucepan on a low heat, and then whisk in the Cream Stout, cocoa powder, sugar and milk until smooth. Then, whisk in the eggs until well combined.
- In a separate bowl, mix together the flour, baking powder, salt and xanthan gum.
- Pour the wet Stout/Cocoa mixture into the flour mixture slowly, whisking until it’s fully incorporated into the dry ingredients and you have a smooth batter.
- Pour the mixture into your loaf tin, and bake in the middle shelf of your oven for around 40-45minutes. To test if it’s baked, insert a skewer into the centre, and if it comes out clean, it’s baked.
- Leave the cake to cool, remove it from the tin and make sure it’s fully cooled before moving onto the cream cheese frosting.
- For the frosting, beat your butter with an electric whisk for a few minutes until it’s smooth. Slowly add the icing sugar, bit by bit and mix until it’s well combined.
- Then, beat in the cream cheese and vanilla with a spoon until it’s just all combined. If it’s a little bit loose, add more icing sugar.
- Spread the frosting over the top of your cake, decorate how you wish, and serve!
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Thanks for reading,
Georgina x
The Coeliac Sloth 
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