Vegan Dark Chocolate & Guinness Cake with Irish Whiskey Cream Frosting

Vegan Dark Chocolate & Guinness Cake with Irish Whiskey Cream Frosting

Get the party started with this Vegan Dark Chocolate & Guinness Cake with Irish Whiskey Cream Frosting. You’d never guess that it’s both egg and dairy free! Get the recipe below.

Plant based celebration cakes

As plant based diets become even more common, we are all learning so much more about how to make sweet treats without using dairy of egg.

I’m proud to say that my vegan cake recipes are so good you honestly won’t notice that they are missing some of the key ingredients that we all expect to find in cake batter. Even the buttercream is silky smooth and sweet despite not containing any butter!

This Vegan Dark Chocolate & Guinness Cake with Irish Cream Frosting is the perfect plant based celebration cake for grown ups. The flavours are sophisticated and it’s the right amount of boozy which always helps to get the party started!

Dark Chocolate Guinness Cake with Irish Cream Frosting

Vegan Dark Chocolate & Guinness Cake

Irish Cream Frosting

The perfect pairing for the rich and decadent vegan dark chocolate and Guinness cake is Irish Cream Frosting. Now, I know what you’re thinking how can you make a cream based frosting vegan?

Well, the good news is that you can buy vegan Baileys!

Baileys is an Irish cream liqueur flavoured with cocoa, and Irish whiskey. It’s one of the most well known brands in the UK and a few years ago they introduced “Bailey’s Almande”, an Irish cream liqueur made from almonds instead of dairy. It’s the perfect substitute for this recipe.

Dark Chocolate Guinness Cake with Irish Cream Frosting

The recipe

A small Vegan Dark Chocolate Guiness Cake with Irish Cream Frosting

Vegan Dark Chocolate & Guinness Cake with Irish Whiskey Cream Frosting

This Vegan Dark Chocolate & Guinness Cake with Irish Whiskey Cream Frosting is a rich, boozy cake that is ideal for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Decorating time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Servings 12 people
Calories 512.97 kcal

Ingredients
 
 

For the cake

  • 100 ml soya milk
  • 1 tbsp apple cider vinegar
  • 300 g light brown sugar
  • 300 g self-raising flour
  • 100 g cocoa powder
  • 1 tsp bicarbonate of soda
  • pinch of salt
  • 100 g vegan butter
  • 300 ml Guinness
  • 1 tbsp vanilla extract

For the icing:

  • 600 g icing sugar
  • 6 tbsp vegan butter
  • 3 tbsp soya milk
  • 2 tbsp Irish whiskey
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the oven to 180 C / 400 F / gas mark 4.
  • Prepare your tines by lining 3 x 6 inch round cake tins with baking paper (using a little vegan butter rubbed around the tins to help the baking paper stick).
  • Mix together the soya milk and apple cider vinegar to make a vegan “buttermilk”. Leave for 5 minutes until it looks as though it has curdles and gone a little lumpy.
  • In the meantime, melt the vegan butter and sugar in a saucepan over a low heat. Once melted place it to one side to cool before mixing the the vegan “buttermilk”.
  • Next add the flour, cocoa powder, bicarbonate of soda and salt into a large mixing bowl.
  • Pour the melted butter, sugar, and “buttermilk” into the bowl and fold.
  • Next add the Guinness and vanilla and again fold together until the cake mix is smooth and bubbly.
  • Divide the cake mix across the three tins.
  • Bake for 30-35 minutes or until the cake is pulling away from the sides of the tin and a clean skewer comes out of the centre of the cake clean.
  • Once cooked, leave the cakes to cool in the tins before turning them out on to a cooling rack and peel off the baking paper.
  • Let them cool completely before decorating.
  • To make the frosting, beat the butter until smooth and creamy. Add the rest of the ingredients slowly while you continue to beat the butter until soft and creamy.
  • Spoon a third of the icing into a piping bag to decorate the top of the cake later.
  • Level the cakes by cutting off any domed tops.
  • Spread a tsp of the frosting on to a cake board then place the first layer on to the board.
  • Spread roughly half of the frosting on to the top of the cake, add the next layer the repeat with the other half of the frosting.
  • Place the final layer on top and press down gently.
  • Take a cake scraper or palette knife and smooth any overhanging buttercream around the sides of the cake so that the chocolate cake is just peeking through!
  • To finish, pipe around the top of the cake in any style you wish.
  • Sprinkle over any cake crumbs to finish.

Nutrition

Calories: 512.97kcalCarbohydrates: 98.69gProtein: 5.12gFat: 11.71gSaturated Fat: 3.32gPolyunsaturated Fat: 3.1gMonounsaturated Fat: 4.48gTrans Fat: 0.07gSodium: 206.74mgPotassium: 210.61mgFiber: 3.42gSugar: 73.88gVitamin A: 633.57IUVitamin C: 0.87mgCalcium: 52.83mgIron: 1.65mg
Keyword Guinness
Tried this recipe?Let us know how it was!

How to adjust the size of my cake

If you want to make this cake bigger, or smaller, then follow my guide on scaling a cake recipe up or down.

More vegan cake recipes

Find out more about vegan baking

I have ots of resources on my Go Vegan page for anyone new to a plant based diet. But, if you’re specifically interested in learning more about how to bake awesome vegan cakes then check out my Big Vegan Baking Guide. In it I share with you top tips for substituting butter, eggs, milk, cream, yogurt, honey and more!

You’ll also find a list of some of my favourite cookie, cake, bread, and dessert recipes.



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