Chocolate, Red Wine, Blackberry Cake

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 ):

  • 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!


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