St. Patrick’s Day Stout Cake

St. Patrick’s Day Stout Cake

Hands On Time:  15 minutes

Total Time: 1 hour and 30 minutes, plus cooling time

Serves: 8


Nutritional Information: 

Calories – 489 kcal 

Net Carbs – 7.1g

Protein – 7.3g

Fat – 46.7g


When I think of St Patrick’s Day, I think of green things…and stout.

Now, I’m not opposed to a glass of something stout-y, but let’s be honest, I’d rather eat it in cake form.

Because, cake. Am I right?

The addition of stout to this chocolate cake gives it an amazing depth of flavor, which doesn’t taste like beer at all, I promise.

Using Sukrin Icing gives you a lovely soft and creamy buttercream, which can be tinted any color that you desire.





2/3 cup of coconut flour

8 oz of Sukrin Gold

4 oz of dark chocolate

1 cup of stout

4 oz of butter

3 Tablespoons of cocoa

4 eggs

2 teaspoons of baking powder

1 teaspoon of vanilla



1 cup of butter, softened

1 cup of Sukrin Icing

2 Tablespoons of cream

1 teaspoon of vanilla

Food dye



Chop the dark chocolate into small pieces and place in a heatproof bowl, along with the butter and the stout.

Place the bowl over a pot of simmering water, being careful not to let the water touch the bowl, and let it warm through, stirring until the butter and chocolate are both melted, and all ingredients are combined.

Add the Sukrin Gold and the vanilla extract and stir until dissolved.

Remove the bowl from the heat and beat in the eggs, one at a time.

Sift the coconut flour, cocoa and baking powder together into a small bowl and then add to the chocolate mixture.

Stir briskly until combined with no lumps.

The mixture will look quite runny, but don’t panic.

Leave to sit in the bowl for 15 minutes.

Meanwhile, pre-heat the oven to 300° F

Grease and line a 9” springform cake tin and pour the batter in.

Bake for 60 minutes until just set in the center.

Remove and allow to cool in the pan before turning out onto a cake rack.

When completely cool, split in half.



Place the softened butter and Sukrin Icing into the bowl of a mixer and beat until light and fluffy, adding the cream and vanilla alternately during mixing.

Slowly add the food dye until your desired color is reached.

Spread a layer of buttercream in the center of the cake and then decorate the top of the cake with the remainder.

Store, in an airtight container, in the fridge for up to five days.


This recipe was created by the talented Naomi Sherman, creator of

Click HERE for PDF version of this recipe.