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–+ servings
A piece of gluten-free chocolate stout cake.

Gluten Free Chocolate Stout Cake

Nicole Spiridakis
This dark and moist gluten free chocolate stout cake is a riff on Nigella Lawson's classic Guinness Chocolate Cake. It's made with plenty of (gluten-free) stout and capped with an irresistible cream cheese frosting.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 1 hour
Course Dessert
Cuisine Irish
Servings 12 servings
Calories 383 kcal

Ingredients
 
 

For the Cake

  • 1 ½ cups/195 g gluten-free oat flour
  • ½ cup/80 g sweet white rice flour
  • 2 ½ teaspoons baking soda
  • 1 cup gluten-free stout
  • ½ cup unsalted butter
  • ¾ cup unsweetened cocoa powder
  • 2 cups sugar
  • 2 large eggs
  • ⅔ cup sour cream
  • 1 tablespoon pure vanilla extract

For the Topping

  • 8 oz. cream cheese, at room temperature
  • 1 cup powdered sugar
  • ¼ cup heavy cream

Instructions
 

Make the Cake

  • Butter a 9-inch springform pan and line with parchment paper.
  • Pour the stout into a large saucepan, slice up the butter, and add to the beer. Heat over medium heat until the butter melts. Whisk in the cocoa and sugar, then set aside to cool briefly. In a small bowl, whisk together the flours and baking soda.
  • In a large bowl, beat the sour cream with the eggs and vanilla. Pour in the beer, then stir in the flour mixture until incorporated.
  • Pour the batter into the prepared tin. Preheat oven to 350℉ and let batter rest while the oven heats. Then place in the oven and bake for about 1 hour, checking to see if a tester inserted in the center comes out clean, the top is firm, and the edges of the cake are starting to come away from the sides of the pan. Remove from oven and let cool for 20 minutes in the pan, then turn out onto a rack to cool completely. I like to chill my cake in the fridge before frosting.

Make Frosting

  • In a large bowl, whip the cream cheese with an electric mixer. Sift the powdered sugar over and beat to incorporate. Then beat in the heavy cream.
  • Frost the cake with swirls of frosting. Nigella says: "Ice the top of the black cake so that it resembles the frothy top of the famous pint."

Nutrition

Serving: 1 sliceCalories: 383kcalCarbohydrates: 62gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 64mgSodium: 248mgPotassium: 176mgFiber: 3gSugar: 44gVitamin A: 434IUVitamin C: 0.1mgCalcium: 39mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!