Chef behind the recipe
Food photographer and stylist Toos Vergote cooks accessible vegan recipes.
Chocolate-beercake
A dessert that oozes Belgian pride? Our national export products combined in one blissful cake: chocolate and beer.
Chef behind the recipe
Food photographer and stylist Toos Vergote cooks accessible vegan recipes.
All ingredients
- flour 300 g
- cocoa powder * 120 g
- organic Muscovado cane sugar * 250 g
- vanilla sugar 8 g
- baking powder 1 stuks
- salt 0.5 tl
- JUSTE tripel beer * 330 ml
- sunflower oil 120 ml
- Milk chocolate salty roasted corn * 225 g
- almond milk 50 ml
Let's get started
Preheat the oven to 170°C hot-air setting.
Mix the dry ingredients: flour, cocoa powder, the sugar, baking powder, and salt.
Pour in the beer and oil and stir until there are no lumps.
Add chocolate chips.Pour into a baking tin and put in the oven at 170°C for 40 min.
Prick with a skewer to see if the cake is done: if it comes out clean, it is done. If dough sticks to it, it needs to bake a little longer.
After baking, let the cake cool for 15-20 min before removing it from the mould.
While waiting, melt the 135 g chocolate and vegetable milk in a pan. Spread over the top of the cake.
Oxfam ingredients
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Milk chocolate salty roasted corn 45 g€ 1.40 excl. VAT € 1.32 excl. VAT -
JUSTE Tripel beer 33 cl€ 2.15 excl. VAT € 1.78 excl. VAT -
Organic muscovado cane sugar€ 8.95 excl. VAT € 8.44 excl. VAT- Bio
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Organic cocoa powder€ 8.60 excl. VAT € 8.11 excl. VAT- Bio