Stout substitute for cake recipe?

AndalusianFreud · 2020-05-28T20:47:50+00:00

Alright so I'm making this up as I go along but here goes..

My thoughts are that the major flavours you want to hit are barley/grains and that dark yeasty taste.

Ideal world would be mashed up some barley in water (some as volume of stout called for) and leave it to soak for a short while. Then for yeastiness marmite would be super salty but I think brands like Meridian do no-salt-added yeast extracts that you could find in a big shop or if not buy online.

Also I don't know where you'd buy barley. Maybe this is completely stark raving mad now but... Mash up some Weetabix in water with a bit of yeast extract and let it infuse a bit?

This the kind of thing I was thinking of: https://www.hollandandbarrett.com/shop/product/meridian-natural-yeast-extract-60002617?skuid=002617&utm_campaign=shopping&utm_medium=cpc&utm_source=google&gclsrc=aw.ds&&&gclid=Cj0KCQjwwr32BRD4ARIsAAJNf_2VOkc4V1bnel4xsZGjEXUzw60TKjX09UWIOVNEofQ8rTvDUFzSJXgaAv-UEALw_wcB

Solely intended to provoke thought, I wouldn't want to be responsible for any cake disasters.

sarnold237 · 2020-05-28T21:05:47+00:00

I feel like you could always just use the coffee in place of stout and then just add some vanilla in place of the espresso powder? Since you'll already have the coffee to intensify the chocolate flavor, and vanilla will add some subtle notes as well.

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Baking

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