Double Chocolate Double Guinness Bundt Cake (Dairy Free)

On my team at work, we have a system where the person who most recently had a birthday is in charge of arranging some sort of celebration for the next birthday in line. That way everyone gets some birthday fun, but no single person gets burnt out on hunting down birthday cards and candles every few weeks.

But I’ve made it clear to the team that I can’t get burnt out on baking birthday cakes and they can always feel free to come to me for that sort of help. Birthday cakes are one of my favourite things to bake as I love finding all about a single person’s tastes and loves, and finding the perfect cake to make for them.

This week, the only information I had was sparse, but specific.

He loves beer and can’t eat dairy.

Hm. Not my typical list of requirements for cake, but no less exciting.

I had made a chocolate stout layer cake in the past, but dairy free, it was not. But it did teach me that dark beer and chocolate worked wonders together.

And I don’t even like beer.

The dark bitterness of a stout makes the flavours of chocolate deeper and richer. But could it make a bundt cake soft without milk? Moist without sour cream?

More than I thought possible.

I wasn’t confident when I put it in the oven, I was nervous when I served it to my coworkers, and I had a big old chocolatey smile on my face when I tried it.

It was one of the most moist chocolate cakes I had ever had. I don’t even fully understand it myself. Not only is there no dairy in this cake, there are no eggs. Apparently Guinness is the moist maker of the cake world.

A thick, rich, chocolate Guinness frosting doesn’t hurt either.

As the frosting isn’t cooked in any way, the beer flavour is more prominent in it than in the cake but it’s still more of a chocolate frosting than a beer frosting. The beer flavour ensures the frosting is dark and rich instead of cloying, not to mention also thick, velvety, and wonderful.

Replacing milk with beer…

Sometimes being an adult is more fun than being a kid.

Double Chocolate Double Guinness Bundt (Dairy Free)

Recipe from Fat Girl Trapped in a Skinny Body

If you use a vegan beer (Like Guinness Extra Stout*) this cake is also vegan!

Chocolate Guinness Bundt Cake

• 2 cups flour
• 2 cups Guinness (or any stout beer)
• 2 tsp baking soda
• 1 cup cocoa powder
• 1 cup sugar
• 1/2 cup brown sugar
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 1 tsp vanilla extract

 Chocolate Guinness Frosting

• 2 oz. bittersweet chocolate, melted
• 1/2 cup margarine (or butter if you don’t have dairy concerns)
• 1/2 cup Guinness
• 1/2 cup cocoa powder
• 2 cups powdered sugar
• 1-3 tbsp almond milk (or soy milk or normal milk if there’s no dairy concern)

Directions

1. Preheat oven to 350 degrees F. Generously grease a 12-cup bundt pan.
2. In a large bowl, sift together the flour, baking soda, cocoa powder, salt and sugars. Whisk to ensure even mixing.
3. Make a well in the center and pour in the beer, oil and vanilla. Whisk from the center, moving outwards until there are no lumps. Pour into prepared bundt pan.
4. Bake for 50-60 minutes, until a tester inserted comes out clean. Cool in the pan for about 15 minutes, the invert onto a wire rack.
5. Prepare the frosting while the cake is cooling.
6. In a food processor add all of the ingredients except the milk and mix until smooth. Add milk 1 tbsp at a time if you want a thinner frosting.
7. Spread frosting on the cake once it’s completely cooled.

*Please note, the extra stout version of Guinness in North America is the only version of Guinness that is vegan.

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