There is nothing quite like Dublin in the winter and my visit to the Guinness Storehouse on my Dublin day trip was every bit as brilliant as I hoped. After learning how to pour the perfect pint (and tasting several of them…), I knew I needed to bring a little of that flavour home with me. This rich and indulgent vegan Guinness cake is the result. A dark, fudgy vegan chocolate cake made with proper Guinness and topped with a silky butter cream–style frosting. It is full of Irish charm. Guinness Cake, is one of my favourite cakes as it’s so rich and feels really decadent. This vegan version is probably the best I’ve had – full of flavour, sweet, creamy frosting on top and just really hits the spot. Best of all it looks like a freshly poured pint of Guinness with a cream top and dark base. This cake is perfect for afternoon tea with friends, a weekend family treat or just a rainy day pick-me-up. This vegan Guinness cake s such an easy recipe, simple to pull together and yet feels like something you could be eating at a really lovely cafe.
👩💻 About the author – Nichola is a family travel expert (and food fanatic) and has written for The Guardian, The Telegraph, LonelyPlanet Magazine and Wanderlust amongst many others. She’s spent over a decade travelling the world with her children and loves recreating recipes from those travels.
*AD / This post contains affiliate links & as an Amazon Associate we earn from qualifying purchases. We may also have been compensated in this post either financially or with products / stays. To read more see our Disclosure Policy.
Table of Contents
Click to head straight to the recipe –
Jump to RecipeWhat is this vegan Guinness chocolate cake?
A deep, dark, moist chocolate cake enhanced with Guinness stout to bring richness, depth and a subtle roasted flavour. It is topped with a creamy frosting that is totally dairy-free and delicious.
This is a showstopper cake — tall, rich and like a pint of Guinness (with chocolate flavour throughout).
A taste of my travels – where in the world is this recipe from?
Guinness has been brewed in Dublin since 1759, and is a huge part of Irish culture (and my visit to the Guinness Storehouse proved just how seriously Ireland does its stout).
This recipe is inspired by traditional stout-infused bakes found in Ireland – from porter cake to Guinness gingerbread – with a vegan twist.
It is a taste of Ireland in every forkful.
What does this vegan Guinness cake taste like?
- Rich, melt-in-the-mouth chocolate sponge
- Slight bitterness from the Guinness to balance sweetness
- Creamy, sweet topping.
- Moist, soft, luscious texture without being too sweet
It is pure indulgence – the good kind.
Why you’ll love this vegan Guinness chocolate cake
- Perfect celebration or show-off-to-guests dessert
- Completely dairy-free and egg-free
- Deep chocolate flavour without being overly sweet
- Easy ingredients – regular Guinness is vegan in the UK
- The frosting alone is worth eating by the spoonful
Key ingredients
- Guinness – iconic Irish richness and depth
- Cocoa powder – dark chocolate intensity
- Vegan butter – for a fluffy, creamy frosting
Ingredients for a vegan Guinness cake
For the cake
- 250ml Guinness (regular, vegan-friendly in UK)
- 250g vegan butter block
- 75g cocoa powder
- 400g caster sugar
- 150ml oat crème fraîche (or any dairy-free crème fraîche / thick vegan yoghurt)
- 1 Oggs egg alternative (equivalent to 2 eggs)
- 2½ tsp vanilla extract
- 275g plain flour
- 2½ tsp bicarbonate of soda
For the vegan Guinness cake topping
- 300g vegan cream cheese
- 150g icing sugar
- 2 tsp cornflour
- 125ml oat crème fraîche (or vegan whipping cream)
How to make our vegan Guinness chocolate cake
Preheat oven to 180°C / 160°C fan / gas 4. Grease and line a 23cm springform tin.
Pour the Guinness into a large saucepan. Add the vegan butter (cut into chunks). Gently heat until melted.
Whisk in the cocoa powder and caster sugar until smooth.
In a separate bowl, whisk together the oat crème fraîche, Oggs egg replacement and vanilla.
Add the wet mixture into the Guinness mixture. Whisk until combined.
Sift in the flour and bicarbonate of soda. Whisk until smooth – it should be a runny batter.
Pour into the lined tin and bake for 45–60 minutes until risen and just pulling away from the sides. Cool completely in the tin — it is meant to be beautifully damp.
For the frosting, beat the vegan cream cheese until smooth. Sieve in icing sugar and cornflour and mix well.
Add the oat crème fraîche and beat until you have a light, spreadable frosting. If too loose, chill briefly before icing.
Variations
- Swap Guinness for any vegan stout
- Add chocolate chips to the batter for extra lushness
- Decorate with grated dark chocolate or chocolate curls
- Make mini versions as Guinness cupcakes
Serving suggestions
Serve on St Patrick’s Day with Irish coffees
The ultimate grown-up birthday cake
Paired with — what else — a cold pint of Guinness
Also amazing with a strong espresso
Vegan Guinness cake recipe success tips
Freeze or refrigerate the cakes before decorating — easier to frost
Don’t overmix the batter — whisk just until smooth
Chill the frosting — it firms beautifully
The flavour deepens even more the next day
Frequently asked questions
Is Guinness definitely vegan?
Yes — all Guinness brewed today is vegan-friendly in the UK and Ireland.
Can I make this alcohol-free?
Use non-alcoholic stout. Add milk or extra coffee instead.
Can I make this ahead?
Absolutely — the cake keeps well for 3 days in the fridge.
Can I freeze it?
Yes — freeze slices (without frosting) then frost once thawed.
Nutritional information (per slice, approx. based on 12 slices)
Calories: 467 kcal
Carbohydrates: 63g
Fat: 21g
Saturated fat: 6g
Protein: 4g
Sugar: 42g
Fibre: 3g
Salt: 0.8g
Vegan Guinness cake recipe card
Vegan Guinness Cake
Ingredients
Method
- Preheat oven to 180°C / 160°C fan / gas 4. Grease and line a 23cm springform tin.
- Pour the Guinness into a large saucepan. Add the vegan butter (cut into chunks). Gently heat until melted.
- Whisk in the cocoa powder and caster sugar until smooth.
- In a separate bowl, whisk together the oat crème fraîche, Oggs egg replacement and vanilla.
- Add the wet mixture into the Guinness mixture. Whisk until combined.
- Sift in the flour and bicarbonate of soda. Whisk until smooth — it should be a runny batter.
- Pour into the lined tin and bake for 45–60 minutes until risen and just pulling away from the sides. Cool completely in the tin — it is meant to be beautifully damp.
- For the frosting, beat the vegan cream cheese until smooth. Sieve in icing sugar and cornflour and mix well.
- Add the oat crème fraîche and beat until you have a light, spreadable frosting. If too loose, chill briefly before icing.
- Spread the frosting over the cooled cake to mimic the creamy white head of a pint of Guinness.
Check out our other vegetarian and vegan world recipes here.
