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Min. Order $60
Vegan Stout Chocolate Cake with Irish Cream Frosting
(Published: )
Prep Time Cooking Time Servings
10 people
  • For the Cake:
  • 2 cups plain flour
  • 1 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 cup caster sugar
  • 1/2 cup light brown sugar
  • 1/2 tsp salt
  • 2 cups stout beer
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • For the Irish Cream Frosting:
  • 1 cup vegan butter
  • 1 tsp vanilla extract
  • 5 cups icing sugar
  • 2-3 tbsp Irish Whiskey
  • 1/2 tsp cocoa powder
  • 1/2 tsp very strong brewed coffee

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1. Preheat oven to 350F. Grease two 8-inch cake tins.
2. In a medium bowl, mix flour, baking soda, cocoa powder, salt and sugars together. Dig a well in the centre of the bowl, bringing the ingredients up towards the sides. Pour the beer, oil, and vanilla in the the well. Whisk until the batter is smooth.
3. Pour batter into the greased tins, and bake for 25-30 minutes. Test that the cake is baked through by pricking a knife in that comes out clean.
4. Let cakes cool for 15-20 minutes inside of their tins before transferring to a cooling rack.
5. To mix the buttercream frosting, cream the vegan butter and vanilla extract together in a stand mixer. Add the icing sugar bit by bit until well mixed. Slowly add the whiskey, cocoa powder, and brewed coffee. Taste and adjust quantities of whatever you’d like based on taste preferences.
6. Once the cake has cooled completely (this may take several hours), spread the frosting on top of one layer. Place the second layer on top of the first, then spread icing over top the entire cake.
7. Serve. Cake will last in the fridge if covered for up to three days.

Suitable for these diets:

Vegetarian Vegan

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