Guinness Cake with Dairy-Free Cream Cheese Frosting

Directions

1. Preheat the oven to 350°F and line and grease a 9-inch springform pan.
2. In a medium bowl, whisk the all purpose flour and baking soda. In a small bowl, whisk together eggs, dairy-free sour cream or Greek yogurt, and vanilla extract.
3. In a large saucepan over medium heat, whisk 1 cup dairy-free butter and 1 cup Guinness until melted. Whisk in sugar and cocoa powder until well combined. Whisk in the eggs, dairy-free sour cream/Greek yogurt, vanilla mixture until well combined. Whisk in flour and baking soda until just combined and remove from heat.
4. Pour batter into the prepared pan and bake for 45 minutes to 1 hour until the center bounces back from a light press with your fingertips.
5. Let cool completely on a wire rack still in the pan, about 2 hours.
6. While the cake is cooling, make the cream cheese frosting. Beat 1 cup dairy-free butter until smooth, about 4 minutes. Beat in the Sweetened Condensed Coconut Milk and salt. Once combined, scrape the sides of the bowl with a spatula. Beat for another 5 minutes until smooth and airy. In a separate small bowl, whisk the room temperature dairy-free cream cheese so it is well emulsified. While beating the frosting, add the cream cheese one Tbsp at a time until just combined.
7. Once the cake is completely cool, unmold the cake and place on your serving plate/platter. Spread the cream cheese frosting over the top in an even layer. It may seem like a lot of frosting but it balances out the nice dark cake. Slice and enjoy.