Gluten Free Chocolate Stout Cake

This glorious, gluten free chocolate stout cake is adapted from Nigella Lawson's chocolate Guinness cake and is just as stellar as the original. Taste-wise, this cake is a beer-and-chocolate-lover's dream—the overwhelming flavor is of rich chocolate with just a hint of stout. Topped with a smooth and tangy cream cheese frosting, the slight bitterness from the beer is hardly noticeable and helps to create the cake's dense, moist crumb. The result is a portrait of a pint transformed into a cake. If only I'd been able to imprint a four-leaf clover on top! Even if you don't like beer you're sure to enjoy this beauty.

And if you're in the mood for more Saint Patrick's Day-inspired recipes, try baking a loaf of gluten free Irish soda bread or gluten free barm brack!

This Chocolate Stout Cake is Delicious!

A simple blend of two gluten-free flours meld to form a soft and tender crumb you'd never guess was gluten-free (tip: you can swap a 1:1 gluten-free flour if that's easier). I adore the contrast of a rich, not-too-sweet dark chocolate cake with a frothy sweet-tangy cap of creamy frosting. And, it's made with a whisk and spoon!I know you'll love this cake, too.

• Easy. One of the best things about this recipe is that it's very quick and easy to assemble. There's no need for an electric mixer; all that's required is a whisk to put together the batter and within minutes you can slip the cake into the oven.
• Simple gluten-free flour combo. Just oat flour and a little bit of sweet white rice flour are the only two gluten-free flours you'll need in this recipe!
• Unique. Yes - this is definitely part of this cake's appeal. There are not many cake recipes I've come across that call for beer, and while I don't drink I don't mind a bit of stout in a chocolate cake from time to time.
• Always welcome. One need not be celebrating St. Patrick's Day (or be Irish, or Irish-American) to enjoy a slice of this cake—indeed, it works just fine as a birthday or everyday cake. So file this one for the "keepers" folder, regardless of the time of year.

Ingredient Notes

I've outlined what you'll need for this gluten free chocolate stout cake recipe below. The full ingredient amounts are in the recipe card at the end of this post - this is just an overview.

• Oat flour - You can learn how to make oat flour, or buy a package at the store. If you don't eat oats, I recommend substituting brown rice flour or sorghum flour.
• Sweet white rice flour - A starchy gluten-free flour, sweet white rice flour adds binding and lightness to the cake. Substitute tapioca flour if needed.
• Baking soda
• Stout - The original recipe calls for Guinness, which I've substituted here for gluten-free stout. See some suggestions below on brands.
• Butter - I use unsalted butter in this cake.
• Cocoa powder - Use unsweetened cocoa powder.
• Granulated sugar
• Eggs - Use large eggs at room temperature.
• Sour cream - Use full-fat sour cream for richness, or substitute plain Greek yogurt.
• Cream cheese - I use block cream cheese rather than whipped cream cheese.
• Powdered sugar - Make sure to sift the powdered sugar before adding it to the frosting!
• Heavy cream - Heavy cream adds a rich smoothness to the frosting. You can swap half-and-half in a pinch.

Tips and a Few Ingredient Swaps

If you need to make substitutions, no problem! Here's how to do some ingredient swaps, plus a few extra tips:

• Bring ingredients to room temperature. Bring the ingredients to room temperature before you incorporate them into the batter. This is especially important for the cream cheese—you do NOT want cold cream cheese, which can create a lumpy icing!
• Hydrate the batter. Make sure to let the batter rest while the oven heats. Gluten-free flours benefit from a rest before baking so that the batter can hydrate.
• Sift the powdered sugar. Again, you want a beautifully smooth frosting! Sift the powdered sugar into the bowl when you make the frosting to eliminate any lumps.
• Frost the cake in swirls. When adding the frosting, use an offset spatula to create smooth swirls. Nigella says: "Ice the top of the black cake so that it resembles the frothy top of the famous pint."
• Use gluten-free flour: If you wish, substitute 2 cups of 1:1 gluten-free flour such as Bob's Red Mill or King Arthur Flour for the oat and sweet rice flour, or use my homemade gluten free flour blend.
• Stout substitute: If you are OK with gluten beer, Guinness is the obvious choice. You could also try a non-alcoholic gluten-free stout if you don't drink alcohol. Another option is tea, but I think if you can't do any kind of beer it's probably best to make another cake recipe.
• Make dairy-free: Substitute your favorite non-dairy butter and sour cream for the butter and sour cream. Substitute non-dairy cream cheese for the cream cheese and non-dairy milk for the heavy cream.
• Make refined sugar-free: Substitute coconut sugar for the granulated sugar in the cake.

Proper Storage

The stout keeps the cake a bit moister than other cakes, so it will last a little longer without drying out, a bonus!

• Fridge - Cover the cake tightly with foil or place it in an airtight container and store it in the fridge for up to 5 days.
• Freezer - Cake may be well-wrapped in plastic and frozen, unfrosted, for 3 months. Defrost in the fridge before frosting with the frosting.