Gluten free guinness cake

1. Cake
Preheat oven to 325°F. Line a 9x11 baking pan with parchment paper, spray lightly with cooking spray or in a Bundt Cake Pan, grease generously with coconut oil.

2. In a medium bowl, add coconut flour, cocoa, almond flour, psyllium husk, baking soda and salt. Whisk until well blended.

3. In a small microwave safe bowl, heat coconut oil for 45 seconds - 1 minute or until somewhat melted, stir, set aside to cool slightly.

4. In a large mixing bowl, add eggs, beat lightly.

5. Add honey, GF beer, yogurt, coffee and coconut oil. Stir until blended.

6. Gradually add dry ingredients to the wet ingredients. Stir until just blended, the batter will be a bit thick, almost like a muffin batter.

7. Spoon batter into prepared baking pan. Use the back of a spoon to smooth the top.

8. For the sheet cake, bake at 325°F for 40 - 45 minutes or until top is slightly cracked and doesn't jiggle. A wooden skewer or toothpick inserted in the centre will come out dry.

9. For the Bundt Cake, bake slightly longer, at 325°F for 45 - 50 minutes, or until top has cracks that appear dry. A wooden skewer or toothpick will come out dry.

10. Allow to cool for 10-15 minutes in the pan. The sheet cake will be quite fragile while it is warm. Using the overhanging parchment paper as handles, gently transfer the cake to a cooling rack.

11. The Bundt Cake is not as fragile as the sheet cake, you can tip it over on to a cooling rack.

12. Allow to cool completely before frosting the cake.

13. Chocolate Ganache
In a small saucepan, heat the almond milk almost to the boiling point.

14. In a heat proof bowl, combine the chopped chocolate with the honey and coconut oil.

15. Pour the hot milk over the chocolate and let stand covered, until melted, about 5 minutes. Whisk until smooth.

16. Let the ganache glaze cool until thick but still pourable, about 10-15 minutes.

17. Pour the ganache over the cooled cake. Leave the cake in a cool place until the glaze has set, about 30 minutes, before serving.

18. NOTE: For best results, allow the eggs and yogurt to warm to room temperature.