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Photo Credit: Elizabeth Newman

Gluten Free Chocolate Stout Cake With Bourbon Whipped Cream

Calling all beer and bourbon lovers... this cake is for you!

Ever since my last visit to Capri, I've fallen in love with the traditional flourless cake known as Torta Caprese. (I even made a lemon version - which probably surprises nobody!) I just love the rich, decadent texture that almond flour gives to the cake - which just so happens to make it gluten free, as well. For this version, I did something a little more festive! I added Guinness stout to the batter (but you could experiment with any stout beer!), which makes this a really festive dessert option for St. Patrick's day

To bring it home, I added just a shot or so of bourbon to the whipped cream topping. The bite all together is so delicious, chocolately, and feels really fun and party-ready.

Gluten Free Chocolate Stout Cake With Bourbon Whipped Cream

Gluten Free Chocolate Stout Cake With Bourbon Whipped Cream



Prep Time

15 minutes

Cook Time

45 minutes




Giada De Laurentiis

Image of Gluten Free Chocolate Stout Cake With Bourbon Whipped Cream


    For The Cake:

  • 1 stick (1/2cup unsalted butter, plus extra for the pan)
  • 1 cup stout (such as Guinness*)
  • 3/4 cup unsweetened cocoa powder (such as Valrhona)
  • 1 2/3 cups sugar
  • 1 cup 5% low fat Greek yogurt (such as Fage)
  • 2 eggs (at room temperature)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups almond flour (sifted)
  • 1 cup oat flour (sifted)
  • 1 teaspoon baking soda
  • For the Whipped Cream:

  • 1/2 cup heavy cream (chilled)
  • 2 tablespoons sugar
  • 2 teaspoons bourbon whiskey


  1. This recipe originated on an episode of Giada Entertains. Episode: Go Green or Go Home.
  2. Preheat the oven to 350 degrees F. Butter a 9 inch spring form pan and line the bottom with parchment. Butter the parchment as well.
  3. In a small saucepan heat the 1 stick of butter and stout over medium heat until the butter is melted. Set aside to cool slightly.
  4. Meanwhile in a medium bowl whisk together the cocoa powder, sugar, yogurt, eggs, extract and salt until smooth. Pour in the stout mixture and whisk again until fully incorporated. Add the flours and baking soda and fold to combine. Pour the mixture into the prepared pan and bake for about 1 hour or until a toothpick inserted in the center comes out with just a few crumbs. Allow to cool completely.
  5. In a medium bowl, use a handheld mixer on medium speed to beat the heavy cream, sugar and whiskey to soft peaks, about 1 minute. Serve the cake dolloped with whisky whipped cream.



per serving
Amount/Serving % Daily Value
66 grams
13 grams
20 grams
Saturated Fat
5 grams
63 milligrams
245 milligrams
6 grams
47 grams
gluten free


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