The BEST chocolate cake you’ll ever try! Leftover red wine adds body that perfectly complements the rich, fudge-y flavor of this decadent vegan cake. Wine-soaked raspberries and coconut whipped cream make this red wine chocolate cake the perfect dessert for any occasion.
It’s important to note, right off the bat, that I am NOT a cake person. Give me pie any day of the week, but cake is something I really have trouble getting excited about. Too often the texture is too crumbly or dry, and the flavors tend to lean bland and unoriginal. Not that I totally hate it, but with so many other desserts out there, it’s hardly my first choice.
All that to say…this red wine chocolate cake makes me forget all other negative cake-periences.
What makes this red wine chocolate cake so delicious?
- For starters (obviously) we’re using leftover red wine to add the perfect amount of moistness while insuring your cake does not dry out.
- Chocolate and red wine are flavors that pair naturally very well, so they make a perfect pair in this decadent dessert.
- We’re topping the cake with macerated raspberries (this just means they’re soaked in a red wine sugar mixture for even more flavor!)
Using a full-bodied red wine is helpful here, as it’s the backbone of a lot of our flavor notes. I used Cabernet Sauvignon.
How To Store This Chocolate Cake + Some Tips
In generally, baked desserts will dry out pretty quickly in the fridge. If possible I recommend that you store this cake unfrosted and wrapped on the counter for up to five days. Here is a helpful article that goes into more detail.
I use raspberries since they feel fancy to me and pair very easily with both wine and chocolate, but finely diced strawberries would be a nice substitute.
I do not own a stand mixer so instead use store-bought coconut whip in place of making my own. Feel free to make your own if that’s your thing!
I hope you enjoy this red wine chocolate cake recipe! It is inspired by Chef Chloe and yields one 9-inch cake.
Interested in other chocolate desserts? Try one of these next:Print
The BEST chocolate cake you'll ever try! Leftover red wine adds body that perfectly complements the rich, fudge-y flavor of this decadent vegan cake. Wine-soaked raspberries and coconut whipped cream make this red wine chocolate cake the perfect dessert for any occasion.
- 1 and 1/2 cups all purpose flour
- 3/4 cup brown sugar
- 1 tsp baking soda
- 1/3 cup cocoa powder (dutch process if you have it)
- 1/2 tsp salt
- 1 cup red wine
- 1/4 cup water
- 1/2 cup coconut oil, melted
- 2 TBS white vinegar
- 1 tsp vanilla extract
- 1 container raspberries
- 1/2 cup red wine
- 2 TBS sugar, powdered ideally but granulated also works
- Whipped cream of choice
- Preheat your oven to 350 degrees. Line a 9 inch cake pan with parchment paper (cutting a circular shape in the paper will help with this).
- Add your flour, sugar, baking soda, cocoa powder, and salt to a large bowl and combine until no clumps remain. Add red wine, water, melted oil, vinegar, and vanilla to a small bowl. Combine wet with dry and mix until no dry parts remain (try not to over mix). Pour batter into lined cake pan and bake for 30 minutes. Check at this point to see if an inserted toothpick comes out clean. If there are minimal crumbs sticking to the pin, your cake is done! If your cake seems loose or wet on top, bake for a few more minutes and test again. Let cool fully in the pan (until no longer warm to the touch) and invert onto a plate.
- While your cake is cooling, begin preparing your toppings. Add red wine and sugar to a sealed container and shake to combine. Add raspberries and let soak for at least 15 minutes to soak up flavor.
- Slice your cake and serve with a dollop of coconut whipped cream and soaked raspberries.
- Category: Dessert
- Cuisine: American