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slice of vegan red wine chocolate cake with a silver fork

Red Wine Chocolate Cake

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5 from 2 reviews

  • Total Time: 45 minutes
  • Yield: 8 slices 1x
  • Diet: Vegan


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

Raspberry Topping

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


  1. 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).
  2. 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.
  3. 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.
  4. Slice your cake and serve with a dollop of coconut whipped cream and soaked raspberries.


Nutritional info is for cake base only

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1/8 of recipe
  • Calories: 293 calories
  • Sugar: 13.4 grams
  • Sodium: 154 milligrams
  • Fat: 14.2 grams
  • Saturated Fat: 11.6 grams
  • Unsaturated Fat: 2.6 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 34 grams
  • Fiber: 2 grams
  • Protein: 3.2 grams
  • Cholesterol: 0 milligrams