Ok, I don’t know if Guinness is 100% vegan (whoops!)…actually, I’m pretty sure it’s not thanks to my good buddy and his internet research skills! Aaand while we’re at it, Baileys Irish Cream doesn’t really make the vegan cut either…
BUT BUT BUT…if you want the cake to be vegan, replace the Guinness with warm coffee and instead of the icing, drizzle melted chocolate or simply dust the cake with some powdered sugar.
This is adapted from Joy the Baker’s Vegan Chocolate Cake recipe. It’s the perfect recipe because she created the recipe hoping that you would be able to find all (or at least almost all!) of the ingredients already in your pantry. She’s such a genius :)
I tweaked it a little in honor of St. Patrick’s Day! I added a little stout, a little Irish cream, and some festive green sprinkles…yum! I also reduced some of the sugar. I think the cake turned out to be the perfect sweetness but if you want it a little sweeter, I’ve added some notes in the recipe below.
I’ve also got an Irish Cream bundt cake with Baileys Glaze for ya if that’s more your style…bundt cakes all around for St. Paddy’s Day!
I hope you get to try the cake out and enjoy a piece or two this weekend! Go green! :)
Simple Vegan Chocolate Cake (Adapted from Joy the Baker)
- 2 1/4 cup all-purpose flour
- 1/2 cup dutch processed cocoa powder, plus extra for dusting
- 1 1/4 cups granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup Guinness
- 1/2 cup plus 1 tablespoon vegetable oil
- 2 teaspoons pure vanilla extract
- Small handful of chocolate chips (or dairy-free vegan chocolate chips)
- 1 cup powered sugar
- Baileys Irish Cream
Place rack in the center of the oven and preheat oven to 350 degrees F. Grease a bundt pan with vegetable shortening and then dust the bundt pan with some cocoa powder. Set aside.
In a large bowl, mix together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together the Guinness, oil, and vanilla.
Add the wet ingredients (all at once) to the dry ingredients and stir with a rubber spatula until everything is well incorporated. Add the chocolate chips.
The batter will be thick and almost more dough-like. If it is too thick to mix everything together well, put the mixing bowl in the microwave for 15 seconds to soften slightly and then keep mixing. You can repeat this 2 or 3 times if necessary but try to not let the batter get too warm.
Pour the batter into the prepared bundt pan. (I actually scooped big chunks into the bunt pan and then spread the batter evenly with a rubber spatula.)
Bake for 30-35 minutes, or until a cake tester is inserted into the center of the cake comes out clean. While the cake is baking, place the powdered sugar in a bowl and add 1 tablespoon of Baileys Irish Cream. Stir until mixture is well incorporated. Continue this step (add 1 tablespoon at a time then stir) until you get the desired thickness of the icing. Tip: a little Irish Cream goes a long way so add slowly! Set icing aside.
Remove cake from the oven and allow to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. After the cake is cooled, spoon the icing into a ziplock bag and snip off a little bit of the corner. Drizzle the icing on the cake and let it harden (about 10 minutes). If you don’t make the icing, dust cake with powdered sugar. Then serve.
Sweetness: If you like your chocolate cakes on the sweet side, either add another 1/4 cup of sugar to the recipe or throw in an extra handful of chocolate chips. I think the cake tasted fine without adding anymore sweetness but the stout does bring down the sweetness a little bit.