Vegan Double Chocolate Stout Cake

Prep Time

60 x minutes + cooling


12 x Peoples

Two layers of light and fluffy double chocolate stout cake studded with chunks of dark 70% chocolate sandwiched with thick and creamy vegan buttercream frosting and topped with chocolate shards and more cocoa powder. This special cake is naturally vegan, easy to make and great for celebrations with friends and family.

If you haven't purchased your Chocolate Stout yet - here's the link:


  • 240ml Toast Chocolate Stout
  • 240ml plant-based milk
  • 1 tbsp lemon juice
  • 120ml sunflower oil
  • 1 tsp vanilla
  • 250g plain flour
  • 120g cocoa powder
  • 2 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 100g caster sugar
  • 100g light brown sugar
  • 150g Dark 70% Chocolate, in chunks
  • 200g vegan butter
  • 500g icing sugar



Preheat the oven to 160Fan/180C and line 2 x 8-inch round (20cm) cake tins.


Stir together the plant-based milk and lemon juice and leave to one side.


Sift the flour, cocoa powder, bicarbonate of soda and baking powder into a large mixing bowl. Whisk in both sugars


To the milky mix, whisk in the Toast Chocolate Stout, sunflower oil and vanilla.


Pour the wet mixture into the mixing bowl and whisk to a thick batter. Fold in the chopped chocolate.


Divide between the two cake tins and bake for 30-35 minutes or until firm to touch and as inserted skewer comes out clean.


Allow to cool for 10 minutes, remove from the tins and cool fully on a wire rack.


Make the frosting, by mixing with an electric whisk or in a blender the vegan butter and icing sugar until thick and glossy.


Spread half the frosting over one cake, sandwich the other cake on top and spread over the remaining frosting. Decorate with chopped chocolate shavings and cocoa powder.


Why not enjoy a slice with a glass of Chocolate Stout, best served between 9-12 Celsius to bring out the vanilla notes.