St Patrick’s Day Stout Cake


Hands-On Time:  15 minutes

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

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 "stoutly", 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 confectioners blend gives you a lovely soft and creamy buttercream, which can be tinted any color that you desire.

Servings: 8

Calories: 489
Net carbs: 7.1g Total: 10.7g
Fat: 46.7
Protein: 7.3

This cake could easily make 10 generous servings, thereby cutting the net carbs per serving to 5.6.



2/3 cup of Sukrin Organic Coconut Flour 

8 oz of Sukrin Gold Brown Sugar

4 oz of dark chocolate

1 cup of Stout of your choice 

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 Sugar

2 tablespoons of heavy cream

1 teaspoon of vanilla

Food Dye - natural is the better choice



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, preheat the oven to 300° F

Grease and line a 9” spring-form 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 Sugar 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.

Download and print the recipe here

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



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