Vegan Guinness Cake

5 from 2 votes

This vegan Guinness cake is moist, fudgy, and full of rich chocolaty flavor! It's super simple to make and perfect for celebrating Saint Patrick's Day — but you'll probably want to make it all year long!

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings:

Calories: 467kcal

Author: Alissa Saenz

Ingredients

1 cup Guinness, or another vegan stout beer
10 tablespoons vegan butter
¾ cup unsweetened cocoa powder
1 ½ cups organic granulated sugar, divided
⅓ cup water
2 tablespoons ground flaxseeds
½ cup organic brown sugar
¾ cup unflavored and unsweetened vegan yogurt
2 teaspoons vanilla extract
2 cups all-purpose flour
2 ½ teaspoons baking soda
½ teaspoon salt

For Topping

½ batch vegan cream cheese frosting (Note 2)

US Customary - Metric

Instructions

Preheat the oven to 350°F and line an 8-inch springform pan with parchment paper.
Place the Guinness into a small saucepan and place it over medium heat. Cut the butter into eight to ten slices and add them to the pot. Heat the beer and butter, whisking frequently, until the butter has completely melted.
Whisk the cocoa powder and ½ cup of the sugar into the Guinness mixture. Let the mixture cool to room temperature (Note 1).
While the Guinness mixture cools, stir the water and ground flaxseeds together in a large mixing bowl. Let the mixture sit for about five minutes, until it thickens and gels.
Once the flax mixture has gelled, add the remaining cup of granulated sugar to the bowl, along with the brown sugar, yogurt, and vanilla. Beat the ingredients together using an electric mixer on high-speed for about one minute, until the ingredients are fully blended and slightly foamy.
Pour the cooled Guinness mixture into the bowl with the flax mixture. Whisk the ingredients together.
Begin whisking the flour into the bowl with the wet ingredients. Add about a half cup at a time, whisking in each addition before adding more flour. When you add the last bit of flour, sprinkle the baking soda and salt over the flour before whisking everything together. Make sure to fully mix the batter, but don't overdo it.
Pour the batter into the prepared springform pan.
Bake the cake for 55 to 60 minutes, until a toothpick inserted into the middle comes out clean.
Place the cake on a cooling rack when it's done baking. Allow the cake to cool completely before removing it from the pan.
Slather a layer of frosting over the top of the cake. Slice and serve.

Notes

You can speed up the cooling process by placing the saucepan into an ice water bath. Be sure to let the pot cool for a few minutes first (until it's cool enough to touch), then fill a shallow pan with ice water. Set the saucepan in the water bath and let it sit for a few minutes, whisking the mixture every so often. It should come to room temperature in about ten minutes.
Feel free to use a different type of frosting. My vegan vanilla buttercream frosting and vegan chocolate frosting are good options.
Nutrition information does not include frosting.
Adapted from Nigella Lawson's Chocolate Guinness Cake.

Nutrition