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A two-layer dairy free Guinness chocolate cake on a cake stand.

Dairy Free Guiness Chocolate Cake

This dairy free Guinness chocolate cake is a rich and decadent dessert that’s perfect for St. Patrick’s Day!
Course Dessert
Cuisine American
Keyword chocolate, dairy free Guinness cake
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 16 servings
Calories 439 kcal
Author Dairy Free for Baby

Ingredients

For the cake:

  • 1 ¾ cup all-purpose flour (spooned and leveled)
  • 1 ¾ cup granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup Guiness (or another stout beer)
  • ¾ cup plain dairy-free almondmilk yogurt (or another dairy-free yogurt)
  • ½ cup vegetable oil (or another neutral oil)
  • 2 large eggs
  • 2 teaspoons vanilla extract

For the frosting (optional; can use store-bought frosting):

  • ¾ cup dairy-free butter, softened (1 ½ sticks; i.e. Country Crock plant butter sticks)
  • 6 ounces dairy-free cream cheese, softened (approximate; a little more or less is fine)
  • 3 ½ cups powdered sugar
  • 1 ½ teaspoons vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F. Line two round 9-inch cake pans with parchment paper, then grease the pans. (Do not skip the parchment paper or the cakes will likely stick).

  2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Stir until well combined, trying to get rid of any lumps.
  3. Create a well in the center. Add the Guinness, dairy-free yogurt, oil, eggs, and vanilla, whisking with a fork in the center until the eggs are well incorporated with the other liquid ingredients. Then stir together all the ingredients until combined.
  4. Divide the batter evenly between the two cake pans. Place in the center rack of the oven and bake at 350 degrees F for approximately 23-27 minutes, or until a toothpick pulls out clean from the center of each cake.
  5. Let the cakes cool completely in the pan. Meanwhile, prepare the frosting if making from scratch. Place the softened dairy-free butter, dairy-free cream cheese, powdered sugar, and vanilla in the bowl of a stand mixer (or a regular bowl for use with a hand mixer). Use the whisk attachment to mix together, starting on low speed until combined, then increasing to high speed until the frosting is light and fluffy.
  6. When the cakes are cooled, flip one onto a cake stand. Add a layer of frosting. Flip the other cake onto a plate, then flip on top of the frosted cake to create a double-layered cake. Add another layer of frosting to the top. Enjoy!

Recipe Notes

  • If making frosting from scratch, be sure that the dairy-free butter and dairy-free cream cheese are softened (not melted).
  • This makes a well-frosted cake; I find that this cake tastes best with a heavier layer of frosting. If you prefer a thinner amount of frosting, you can cut the frosting recipe down by a third.
  • Leftovers should be refrigerated since there is dairy-free cream cheese in the frosting.
  • A double-layered cake typically serves 12-16 generous slices. For the purposes of the nutrition analysis, we’ve estimated 16 slices.

 

Nutrition analysis (approximate per serving): 439 calories, 20 g fat, 8 g saturated fat, 390 mg sodium, 63 g carbohydrate, 3 g protein, Vitamin D: 3%, Calcium: 2%, Iron: 8%, Potassium: 2%