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Treats & Snacks

Chocolate Guinness Cake

Coconut flour is quite the diva. It’s the Gordon Ramsay of flours. You can’t substitute it with any other flour. Just try to, and your baked goodies will throw a hissy in the oven. This is because coconut flour demands alarming quantities of liquid in comparison to plain white flour.

I’m prepared to put up with coconut flour’s shenanigans because it makes a great alternative to gluten or grain flours (hello Paleo, hello coeliac). You won’t beat this flour’s fibre content either, ringing in at a whopping forty-two percent (bye bye haemorrhoids).

An Irish company is finally supplying coconut flour to specialist stores around the country, making it cheaper and easier to find. Watch out for Dr Coy’s retro packaging.

choc guinness cake coconut flour


Chocolate Guinness Cake

Here’s my version of Chocolate Guinness Cake with a stealthy healthy twist. I cheat by using vacuum packed beetroot. It’s worth mentioning that the water content of vacuum packed beetroot can vary from brand to brand. Don’t panic. Just add an extra tablespoon of coconut flour to your beetroot puree if it’s not already thick and sumptuous.

I promise this cake won’t taste of beetroot! The chocolate sings so loudly, any whisper of vegetable is instantly drowned out. Loaded with beta-carotene, antioxidants and iron, beetroot is famed for its restorative powers on the blood. And anything that helps purify the blood will surely help with hangovers March 18th.

But wait! There’s more! Dates are packed with potassium, your ally against hangovers. Potassium is a supersonic mineral that helps rehydrate and jump-start your body again.




2 cups pitted dates

1 cup / 250ml Guinness (or water for chislers)

¼ cup / approx 25g coconut flour

1 x 125g tub cocoa or raw cacao powder

1 cup / 250ml pureed beetroot (about 4 cooked baby beets from a vacuum packet)

2 teaspoons tamari soya sauce

4 medium eggs

½ cup / 125 ml extra virgin olive oil

2 teaspoons vanilla extract

2 teaspoons baking powder

350g CoYo (or cream cheese with a touch of maple syrup, if dairy poses no problem)


Fire up the oven to 180 Celsius, 160 fan oven or 350 Fahrenheit.

Grease a 20cm round cake tin of springform tin.

Boil the dates in a saucepan with the Guinness (or water) for 6-8 minutes until mushy. Puree in a high-speed blender. You’re aiming for 1 cup of date paste. Any leftover paste can be stored in the fridge and served with tomorrow’s porridge.

Whiz this date paste with the coconut flour, the cocoa, the beetroot and the tamari soya sauce until glossy and gorgeous. Blend in the eggs, the oil, the vanilla, and the baking powder until thoroughly socialised.

Immediately pour the batter into your greased tin. Once the cake is in the oven, lower the heat to 170 Celsius, 150 fan-assisted, or 340 Fahrenheit. This is an important step. Bake for 45-55 minutes (depending how wet the beetroot was). You’re looking for a moist, rich cake, not a dry fluffy one.

Remove from the oven. Allow to cool, making sure you give the cake enough time to chill before removing from its tin. Using a big spoon, slather the coconut milk yoghurt – we use CoYo – over the top of the chocolate cake to resemble a happy pint of Guinness. Alternatively, you could use cream cheese sweetened with a little maple syrup. For those of you with sensitive ‘bitter buds’, have a bottle of maple syrup at the ready. Guinness can challenge even the most intrepid explorers.

Happy Paddy’s Day!



coconut flour cake


Competition Time!

a Rafflecopter giveaway

Competition details:

  1. Mum, you can’t enter!
  2. The winner will be randomly chosen at 11am this Friday (March 14th 2014) by, and posted above.
  3. Multiple entries are permitted (e.g. one tweet is the equivalent of one entry. Following Naturya on twitter is another way of entering)
  4. This giveaway is open to UK and Irish residents. I will not be mailing the prize myself. It will be mailed directly from Naturya’s HQ in Britain.

I am not profiting from this giveaway. During the coming weeks, I’ll be running some giveaways with great products as a way of thanking my fabulous readers for catapulting me to the Number One best seller in Ireland. It’s my way of virtually high-fiving y’all!

Now, go forth and get green!

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  • Reply Jim March 12, 2014 at 2:32 pm

    I’ve been investigating spirulina for myself, so to win a 1 year supply of spirulina, wheat grass and barley grass would be great!

  • Reply Catherine March 12, 2014 at 7:41 pm

    Hard to concentrate on spirulina, wheat grass and barley grass, with a recipe of Chocolate Guinness Cake in it’s midst! If I was lucky enough to win, I’d have to let you know whether I felt like my “body is plugged into an electrical socket”…sounds like great stuff!

  • Reply Kelda March 13, 2014 at 4:50 pm

    I love spirilina, matcha, wheatgrass, everything green! I think I would start to make wonderful Irish green cocktails to celebrate Paddies day! Healthy ones of course! & delicious green desserts! mmm!

  • Reply JT March 14, 2014 at 4:30 am

    This recipe sounds great. I’m excited to have found your work but will be more keen on your savory recipes. Anyway reading your story, here on your site, it sounds like you were steered away from sugar (…wheat and dairy) and this helped you recover. I’ve had my troubles with digestion n’ such (putting it lightly) and found, like many i’m sure, that steering away from gluten, sugar, dairy does the body good. I’d love to hear your thoughts on dates and other natural sweeteners. A matter of moderation? Is that the key to partaking in natural indulgences like this cake? Or do dates etc get a free pass since their not white sugar?

    • Reply Susan Jane March 15, 2014 at 9:08 pm

      Good questions. I’ll be posting on this soon. Dates are whole and natural, so they certainly have a place in our kitchen. However, when I was in recovery, all dried fruit was off limits as I was prediabetic. It’s down to personal circumstances, adn navigating what’s most important for you. Hope this helps.

  • Reply Carla Duggan March 17, 2014 at 7:14 pm

    Just made the Choc Guinness cake and I have a question. Why have you included the tamari soy? Is there a reason it has to be in the mix as I can really taste it in the finished cake. 

    • Reply Susan Jane March 18, 2014 at 11:02 pm

      Hi Carla. You can leave the tamari out no problem. It’s the ‘5th’ taste bud, which some people are highly sensitive to. If you add more creamcheese / CoYo, it will even the flavour out for you. Hope this helps!

  • Reply Carolyn March 25, 2014 at 4:51 pm

    Hi Susan, I love the recipies and can’t wait to buy the cookbook. I was just wondering where in Dublin can you buy Coyo? Thanks X

    • Reply Susan Jane March 27, 2014 at 3:50 pm

      Hi Carolyn, try phoning your favourite store and asking them to stock it for you. Most of the time, stores sell out the afternoon they get delivery! Nourish stock it regularly all over Dublin. Fallon & Byrne. The Hopsack Rathmines. The Punnet Glasthule. It will be worth the headache!!

  • Reply kaity May 19, 2014 at 11:47 pm

    this looks divine!

    • Reply Susan Jane May 20, 2014 at 8:05 pm


  • Reply Asha May 17, 2016 at 8:38 am

    This cake looks yummy. Would you have any tips for making a vegan version of the cake? Thank you.

    • Reply Susan Jane May 18, 2016 at 11:46 am

      Not this particular cake, but lots of other vegan-friendly recipes on the site and both books. I love using psyllium husks in place of eggs 😉

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