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6min read

Chocolate Guinness Cake



by Valentina Concordia

6min read

Our ultimate feel-good traybake. The Guinness not only enhances the sweetness and chocolate-y flavours of the cake but is also responsible for extreme depth and richness. It's topped with silky vegan buttercream frosting and a sprinkle of cocoa powder to balance out the sweetness.

Prep Time


Cook Time



12 servings


1 tbsp ground flaxseeds
300g flour (we used all purpose)
110g cup cocoa 
180g caster sugar 
30g light brown sugar 
½ tsp salt
½ tsp baking soda
1 tsp baking powder 
250ml Guinness (half a tin)
125ml milk 
120ml neutral oil
1 tsp vanilla extract 
1 tbsp cider vinegar 

300g plant based butter
1 tsp vanilla extract
500g icing sugar 
½ tsp salt 

1 tbsp cocoa powder.



Preheat your oven to 180˚C. Start by making a flax egg. Combine ground flaxseeds with 3 tbsp water in a small bowl and let sit for at least 10 minutes - until thick and gloopy (for lack of a better word).


In a large bowl combine flour, cocoa, caster sugar and light brown sugar. Stir well for 2-3 minutes, until all of the elements are fully incorporated. Add the baking soda, baking powder and salt and stir for another minute. Set aside while you prepare the liquids.


In another large bowl, combine Guinness, milk, oil, vanilla, cider vinegar and (one ready) the flax egg and whisk to combine. Add the wet ingredients into the dry ingredients, and stir lightly until fully incorporated (stirring vigorously can make the cake dense and tough, so be gentle!).


Line a baking tray (ours was 19x29cm) with parchment paper and transfer the cake mixture into the tray. Bake for 25 minutes, until a toothpick inserted in the center comes out clean.


While the cake bakes, make the frosting. Add the plant based butter and vanilla extract to a large mixing bowl and use an electric mixer to beat the butter for 1 minute, until fluffy. Add the icing sugar in small increments (this is important - if you add it all at once, every corner of your kitchen will become white), along with the salt. Mix until you’ve added all of the sugar, then set aside until the cake is baked.


Let the cake cool for 15 minutes before frosting it. Scoop the frosting onto the cooled cake, and smooth it out with a spoon. Use the back of a spoon to make some swirls and divots in throughout the frosting (optional - you can also leave it smooth). Dust the cake with cocoa powder and slice up.


Valentina Concordia
by Valentina Concordia

Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

Read more from Valentina


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