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Home » Recipes » Vegan Cake Recipes

Red Wine Chocolate Cake

Published: Apr 9, 2020 · Modified: Oct 4, 2024 by Emily · 6 Comments

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The BEST Red Wine Chocolate Cake you'll ever try! Leftover Cabernet 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.

slice of red wine chocolate cake topped with raspberries and white whipped cream next to a stemless red wine glass

What kind of red wine should you use in cake?

A full bodied, not-too-sweet wine like Cabernet Sauvignon or Merlot will work well in a chocolate cake recipe. These wine's high acidity and tannins will hold their own against a sugary base. They will also nicely complementing a cake's naturally high level of fat.

Why You'll Love this Red Wine Chocolate Cake

  • Using wine as a liquid to add the perfect amount of moistness while insuring your cake does not dry out. Butter-based cakes tend to lose moisture quickly, so this cake uses melted coconut oil.
  • Chocolate and red wine are flavors that pair naturally very well, so they make a perfect pair in this decadent dessert.
  • We top the cake with coconut cream and macerated raspberries (this just means they're soaked in a red wine sugar mixture for even more flavor).
slice of vegan chocolate cake with glass of red wine in background

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How To Store Vegan Chocolate Cake

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 hope you enjoy this red wine chocolate cake recipe! This yields one 9-inch cake.

If you like making cakes, try this Vegan Olive Oil Cake recipe next.

Interested in other chocolate desserts? Try one of these next:

  • Thin and Crispy "Tate's" Chocolate Cookies
  • Vegan Chocolate Pudding
white plate with cake and a silver fork inserted
slice of vegan red wine chocolate cake with a silver fork

Red Wine Chocolate Cake

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.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Course Dessert
Cuisine American
Servings 8 slices
Calories 293 kcal

Ingredients
  

Cake

  • 1 and ½ cups all purpose flour
  • ¾ cup brown sugar
  • 1 teaspoon baking soda
  • ⅓ cup cocoa powder dutch process if you have it
  • ½ teaspoon salt
  • 1 cup red wine
  • ¼ cup water
  • ½ cup coconut oil melted
  • 2 TBS white vinegar
  • 1 teaspoon vanilla extract

Raspberry Topping

  • 1 container raspberries
  • ½ cup red wine
  • 2 TBS sugar powdered ideally but granulated also works
  • Whipped cream of choice

Instructions
 

  • 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.

Video

-

Notes

Nutritional info is for cake base only

Nutrition

Serving: 1/8 of recipeCalories: 293kcalCarbohydrates: 34gProtein: 3.2gFat: 14.2gSaturated Fat: 11.6gPolyunsaturated Fat: 2.6gSodium: 154mgFiber: 2gSugar: 13.4g
Tried this recipe?Let us know how it was!

 

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    Vegan Pumpkin Cake with Cinnamon Brown Butter Frosting
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    Perfect Vegan Strawberry Shortcake

Comments

  1. Nikki Hunyady says

    July 24, 2022 at 10:21 pm

    Do you think these would make good cupcakes if I modify the bake time?

    Reply
    • Emily says

      July 25, 2022 at 6:24 pm

      Hey Nikki! Great question and yes, I would reduce the bake time to 25-35 minutes to start, and then test for doneness. Thank you for asking! -- Emily

      Reply
  2. Soizick says

    April 13, 2022 at 5:44 pm

    5 stars
    I tried it today and it was perfectly delicious. Thank you.

    Reply
    • Emily says

      April 13, 2022 at 11:42 pm

      Thank you so much for trying and rating! I am glad to hear it 🙂 - Emily

      Reply
  3. Sarah says

    January 17, 2022 at 4:46 pm

    5 stars
    I made this for a family get-together and it was a hit! I couldn't believe how moist and delicious it was and I'm not even a huge cake person! So easy to make, too, which I appreciated. I'll be saving this recipe. Thank you for posting, Emily.

    Reply
    • Emily says

      January 20, 2022 at 7:14 pm

      Thank you again for trying and commenting, AS!!

      Reply

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Hi, I'm Emily! I have been a plant-based food blogger since 2017. Garlic Head is a recipe website for anyone who wants to easily, affordably, and sustainably incorporate more vegetables into their diet. I am a lifelong vegetarian and 10+ year vegan.

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