Vegan Chocolate Stout Cake: rich dark chocolate cake made with Guinness and topped with a fluffy vanilla frosting.
I don’t think anyone needs an excuse to eat chocolate cake…
…But I guess January is a decent and miserable enough excuse for those who do. Especially appropriate when the chocolate cake in question is a rich chocolate cake made with Irish stout. Oh, and by the way, it’s vegan.
Google is full of results for chocolate Guinness cakes, whether in the form of cupcakes, loaf cakes, layer cakes, you name it. Something that isn’t so common is the occurrence of vegan-friendly versions, thus I felt I should come up with one to add to the small number the world has already presented. I’ve successfully cut out a lot of animal products from my life in the past few months, and I’m currently powering through Veganuary. While I’m not sure I can go completely plant-based just yet, this Vegan Chocolate Stout Cake is my nod to those strong souls who are!
This Vegan Chocolate Stout Cake is surprising in more ways than one. It is deeply chocolatey, with added richness from the Guinness. However, it is also incredibly light and fluffy, with no stodginess remaining from the liquid-heavy cake recipe.
I imagine a rich chocolate ganache or whipped cream would suit this cake, but the vanilla frosting on this Vegan Chocolate Stout Cake is equally delicious. It adds a light sweetness to the rich cake below while taking away none of that bold chocolate hit.
I realise many people are skeptical of vegan baking. Tasting some nasty, dry, chalky, or downright disgusting creations from a local coffee shop can definitely put you off. Don’t even get me started on “health food” baking. I can assure you this cake is none of those things. I’ve grown up eating delicious butter, cream, milk and egg filled baked goods, and can honestly say that this cake does not require the addition of any of them. It has a taste and texture like any good chocolate cake, and will not make your friends’ and family’s faces screw up in disgust like some vegan bakes can.
I’ll also add that you shouldn’t be skeptical if you’re not a beer drinker, or you’re not fond of dark beers. While I am a lover of stout, it is not the reigning flavour in this cake. Also, I’ve already had a few concerns expressed to me about whether or not Guinness is actually suitable for vegans. I assure you, as of fairly recently, it is!
I promise vegans and non-vegans alike will enjoy this chocolatey delight.
Scroll down for the full recipe for this Vegan Chocolate Stout Cake!
Vegan Chocolate Stout Cake
Vegan Chocolate Guinness Cake; a rich and dark chocolate stout cake that is completely vegan friendly!
Notes
BE A MAVERICK: you can make this into 1 larger 9inch cake or 2 smaller 6inch cakes!
* If you don't follow a vegan diet or don't mind this cake not being vegan-friendly, feel free to use proper dairy products, it will be just as delicious.
This Vegan Chocolate Stout Cake will keep well in an airtight container or on a covered-cake stand for up to 3 days. No need to refrigerate.
Ingredients
For the Vegan Chocolate Guinness Cake:
- 200g (1 cup, not packed) soft brown sugar
- 170g (1 ⅓ cups) self-raising flour
- 60g (⅓ cup + 1 tbsp) cocoa powder
- ½ tsp baking powder
- Pinch of salt
- 250ml (1 cup) Guinness or another vegan stout
- 110ml (½ cup) any vegetable oil (I used rapeseed oil)
- 50ml (¼ cup) non-dairy milk
- 1 shot of espresso (or 1 tsp instant coffee granules mixed with 1 tbsp hot water)
- 2 tsp vanilla extract
For the vanilla buttercream frosting:
- 150g (10 tbsp) vegan butter or margarine
- 400g (2 cups) icing sugar
- 1 tsp vanilla extract
Instructions
For the cake:
- Preheat your oven - 180°C / 160°C fan / 350°F / gas mark 4.
- Grease and line EITHER a 9-inch springform cake tin OR two 6-inch loose-bottom cake tins.
- Measure the sugar, flour, cocoa, baking powder and salt into a large bowl and stir together to combine.
- In a separate jug, whisk together the stout, oil, milk, espresso and vanilla until combined.
- Pour the wet ingredients into the dry ingredients and whisk together gently until just fully incorporated.
- Pour the cake mixture into the prepared tin(s) and bake in the preheated oven for 30-40 minutes until firm to touch and a skewer inserted into the middle comes out clean.
- Allow the cake(s) to cool completely in the tin while you make the glaze.
For the vanilla buttercream frosting:
- Beat the vegan butter/margarine until soft.
- Add in half the icing sugar and beat until smooth.
- Add in the remaining icing sugar with the vanilla and beat until smooth and pale.
- Slather the mixture over the top of the cooled cake(s).
- Slice up and enjoy!
You may also like:
[THIS POST MAY CONTAIN AFFILIATE LINKS]
I was looking for an egg free chocolate stout cake recipe and saw yours. I’ve just made it this evening and it was lovely and moist, and quick to do too.
I was a bit of a maverick as I made it in 3 7″ sandwich tins and made a caramel icing as I’ve run out of icing sugar for a butter icing.
Hey Liz – glad you enjoyed and were able to be a maverick in the process haha!
Can you make this with gluten free flour?
Hi Sophie! I’ve personally never tried the recipe using gluten free flour, but I imagine if you used a decent self-raising kind and added an extra few tablespoons of milk it may work!
All Guinness is now vegan friendly! They confirmed isinglass was removed from all their products!
Yay, this is great news!
You mentioned white sugar in the illustrated portions and even said “sugars” in the recipe steps but didn’t it in the ingredients or give any quantities.
Oops! I think this was something I’d forgot to change when I edited the recipe. Thanks for pointing it out. 200g of sugar is the ideal amount if using either (or both) brown or white sugar, but using all brown makes the moistest cake!