Hm… Chocolate, wine, and dairy-free? What’s not to like about this cake!
I’ve been busy procrastinating on a pretty important report that is due in a bit over a week, and what better way to procrastinate than to bake! A friend of mine recently asked me to bake something chocolaty (and flourless, but I sorta ignored that request), and when I stumbled upon a vegan red-wine chocolate cake recipe, I knew I had to try it!
The cake itself is surprisingly fluffy, not too sweet, and you can definitely taste the wine in it (so I recommend paying that extra dollar or two for some higher-quality wine. Nothing wrong with some three buck chuck, but you may want to use slightly better quality here).
I decided to bake this cake without any toppings, and if/when I should make this again, I think I will add a vegan chocolate ganache and some berries on top. It also tastes amazing with some jam (actually, my breakfast this morning was a piece of this cake with blackberry jam and my vanilla turmeric latte).
But before I keep on talking and make everyone even more hungry, here’s the recipe!
Ingredients (inspired by http://www.lovefoodeat.com/red-wine-chocolate-cake-100-whole-wheat-vegan-refined-sugar-free/ ):
- 1.5 cups whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 1.5 tsp baking soda
- 1 cup unrefined cane sugar
- 1/2 tsp salt
- 1 tsp vanilla sugar
- 5 table spoons extra virgin olive oil
- 1/3 cup blackberry jam
- 1 cup red wine
Preheat your oven to 300 F. Sift the flower. Mix all the dry ingredients in a bowl, and all the wet ones in a separate bowl. Add the two mixtures together, mix well and pour into a greased round-pan (I used olive oil to grease the pan). Bake for 40-45 minutes or until a knife comes out clean.
Let cool on a cooling rack and enjoy. Quick, easy, and yet so yummy!