Scotch Whiskey, Pretzel and Bacon Chocolate Cake

Scotch Whiskey Pretzel and bacon chocolate cake recipe |The Canadian Cabin | traditional and inspired Canadian recipes
Sometimes having coeliac can suck. You can’t drink beer, or stuff handfuls of crunchy crusted bagette into your mouth.

Like, ever.

But sometimes, things turn your way.
Like whiskey. Whiskey is made from grains like barley (hello gluten), but the highly processed distillation process means not a single bit of gluten will be found in the drink (goodbye gluten).
Which completely makes my day.
So knock yourself out and enjoy (in moderation!).

And if you don’t believe me, this is an extract from the Scotch Whisky Association and quote from 

Scotch Whisky and Celiac disease
Since malted barley and other cereals are used to make Scotch Whisky, it is not surprising those who suffer from Celiac disease query whether whisky can be safely included in a gluten-free diet.   Proteins (including gluten), however, do not carry over to the distillation process and are not present in the final product.   Scotch can therefore be safely consumed as part of a gluten free diet.”

 So to celebrate this awesome fact, a cake needed to be made… with gluten free pretzels and crispy fried bacon. If you’re having a *errrr* moment, it’s actually really good (so long as you like the taste of whiskey).

Scotch Whiskey, Pretzel and Bacon Chocolate Cake
I based my recipe off Pioneer Woman’s chocolate cake recipe, but then added in whiskey… and gluten free pretzels… and bacon to the frosting. So while she states it’s the best chocolate sheet cake ever, with the addition of whiskey and all the other goodness, it totally is.

Scotch Whiskey, Pretzel and Bacon Chocolate Cake
  • 2 cups gluten free plain flour
  • 1 cup white sugar
  • ¾ cup brown sugar
  • ¼ tsp salt
  • 4 tbsp cocoa
  • 1 tsp baking soda
  • 225 grams butter
  • 1 cup boiling water
  • ½ cup buttermilk
  • 2 eggs
  • 1 tsp vanilla
  • bacon
  • 4 cups pure icing sugar
  • 190 grams butter
  • 4 tbsp cocoa
  • 6 tbsp whiskey
  • gluten free pretzels
  1. Preheat oven to 175oC/350oF.
  2. Mix together the gluten free plain flour, white sugar, brown sugar, salt, cocoa and baking soda.
  3. Melt 225g of butter, mix in the boiling water, buttermilk, eggs and vanilla, and then mix into the dry mixture.
  4. Pop into the oven for ~20 minutes.
  5. While it's baking, start by frying a package of bacon well, removing the fatty bits and chopping it finely (1/2cm squares).
  6. In a mixer, add in ~190g of salted butter and mix until smooth and soft.
  7. Add in the icing sugar, cocoa, the fried bacon, and whiskey.
  8. Mix until butter and icing sugar is blended well together.
  9. When the cake has cooled, spread the icing onto the cake and break the gf pretzels on over the top, and gently press in (mine came in a small single serving bag).


  1. I’m still not sure about bacon in sweet things. Maybe I need to take an intermediate step and buy a cheese and bacon roll and spread nutella on it. In fact, now that I’ve put it like that, it sounds like it could be really nice! 🙂

Speak Your Mind


Rate this recipe: