This Guinness Chocolate Olive Oil Cake with Almond Flour with Baileys frosting is moist, perfectly sweetened and the perfect dessert to celebrate St. Patrick’s Day (but it’s too GOOD to make only once a year). The Guinness beer boost the chocolate flavor while the baileys frosting complements this easy one-bowl chocolate olive oil cake.
Baking with beer
The stout Guinness beer used in this recipe reacts similar to baking with coffee. In fact, the base of this recipe comes from my chocolate olive oil cake recipe, with just some minor changes. The dark beer enhances the chocolate flavor, but there is no beer taste in the actual cake once it is baked. There possibly could be some alcohol in the cake, as baking may not burn off the alcohol 100 percent, so this cake is best for the adults.
Although I have only tested this chocolate olive oil cake with Guinness beer, you should be able to use another brand of stout beer. But do not swap it for any other type of beer as the dark stout is what complements the chocolate flavors.
Why you will love this Guinness Chocolate Olive Oil Cake with Almond Flour
One-Bowl: You can make the batter in one-bowl so there is less dishes to wash after baking. Always a win! The cake is so easy and simple to make and comes together in minutes.
Baileys Frosting: A fun twist on the cake to take it the next level. This grown-up boozy frosting only has a little bit of Baileys, but it works so beautifully with the Guinness chocolate cake. Plus, it makes it a fun and festive cake for St. Patrick’s Day!
Moist and flavorful: The olive oil and almond flour keeps this cake so moist and tender. Plus, there is so much flavor from the Dutch Cocoa powder and frosting.
Does this olive oil cake contain alcohol?
Yes, this cake is for the adults. The baileys icing does contain a small amount of alcohol. Some of the alcohol in the batter from the beer will be baked out, but it may still contain some alcohol even after baking. The total amount alcohol is low in the cake.
Is there Gluten in this chocolate cake with almond flour recipe?
Yes, there is some gluten in this recipe because it contains beer. The almond flour is gluten-free, but the added beer does contain gluten.
If you need this recipe to be fully gluten-free, you can replace the beer with brewed coffee. Or you could try to find a stout beer that is made gluten-free!
What you need to make this chocolate olive oil cake
Almond Flour: A superfine blanched almond flour works best in this recipe. The almond flour replaces traditional all-purpose flour, creating a moist cake.
Dutch Cocoa powder: The dark Dutch cocoa powder makes this cake rich and packed with the perfect chocolate flavor. You can replace the Dutch cocoa powder with regular baking cocoa powder if needed.
Stout Beer: You will need 1/2 cup of a dark stout beer. I have only used Guinness in this recipe because it is the only Stout beer available at my local grocery store. You can use any stout beer of your choice. The dark beer enhances the chocolate flavor.
Eggs: 3 eggs provide structure to this olive oil cake.
Sugar: Granulated sugar sweetness the cake.
Olive Oil: Olive oil makes this rich cake moist and tender.
Vanilla Extract: Adds to the flavor of the cake.
Baking powder and baking soda: The leavening agents used in this chocolate cake recipe.
Salt: Enhances the flavors.
Baileys Frosting: The frosting is made up of only 5 ingredients: butter, salt, vanilla extract, Baileys, and powdered sugar. You can make this alcohol free by replacing the Baileys with milk. If you do this, increase the Vallina extract from 1/2 teaspoon to 1 teaspoon.
Tips and tricks to this chocolate olive oil cake
- You can use an 8-inch spring form pan, or an 8-inch cake pan. A 9-inch pan also works but the cake will not be as tall. I prefer the spring form pan because it is easier to transfer the cake as this almond flour cake is delicate. Go with a metal pan over cenemic for a more even baking process.
- Be sure not to over bake the cake! You will want the batter to just be set and toothpick to come out clean when the cake is ready to come out of the oven. There are no one set bake time for everyone since there are external factors that can affect the bake time. Start low and check on the cake.
- If you do not like frosting, you can skip it! The cake is delicious on its own! I love this cake with and without frosting!
- Or if you want to make the frosting booze free, simply just replace the Baileys with milk and increase the vanilla extract to 1 teaspoon. This will give you a simple vanilla buttercream frosting that will pair with the Guinness chocolate cake.
- You can store this cake at room temperature for up to 2-3 days or 4 days in the refrigerator. The frosting does not contain any dairy, such a cream cheese, and is safe at room temperature for a few days in an airtight container.
If you give this Guinness Chocolate Olive Oil Cake with Almond Flour a try, let me know your thoughts in the comments below! I really appreciate your feedback.
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy baking!
Guinness Chocolate Olive Oil Cake with Almond Flour
Ingredients
- 2 C. Almond flour
- 3 eggs
- 1/2 tsp. Baking soda
- 1 tsp. Baking powder
- 2/3 C. Sugar
- 1 tsp. Vanilla extract
- 1/4 C. Dutch Cocoa powder or regular cocoa powder
- 1/2 C. Guinness Beer or any Stout beer
- 1/2 tsp. Salt
- 1/2 C. Olive oil
Bailey’s frosting:
- 1 stick of butter softened
- Pinch of salt
- 1/2 tsp. Vanilla extract
- 2 Tbsp. Baileys
- 1 3/4-2 cups powdered sugar
Instructions
- Preheat oven to 325 degrees F.
- In a large mixing bowl, beat eggs and sugar together with a hand electric mixer for about 20 seconds on medium-high speed. Add olive oil, beer, and vanilla extract. Mix together until fully combined. Add the almond flour, baking soda, baking powder, cocoa powder, and salt. Mix until smooth and fully combined.
- Pour the batter into a greased 8-inch spring form pan or cake pan (or 9-inch cake pan). Bake for 35-43 minutes or until the batter is set and toothpick comes out clean when inserted in the center of the cake.
- Remove from the oven and let cool. Carefully flip the cake over to remove it from the cake pan (you might need to use a small spatula to help if it is sticking to the pan).
- Once the cake has cooled, make the Baileys frosting by adding the butter to a stand mixer with a wire whip attachment or a large mixing bowl if using an electric mixer. Cream the butter until fluffy. Add in the vanilla extract, pinch of salt and baileys. Cream together. With the mixer on, slowly add in the powdered sugar until you have reached the desired consistency and sweetness. Taste the frosting and add more salt or sugar as needed.
- Spread the frosting over the top of the cake and enjoy!
