Vegan Red Wine Cake
With recipe 📌
This vegan red wine cake is ready in the oven in no time. Our egg- and dairy-free recipe tastes super chocolatey. You’ll make all your guests happy!
INGREDIENTS
For the Crust
120g vegan butter
125g vegan dark chocolate
300g plain flour (Type 405)
180g cocoa powder
½ tsp salt
2 tsp cinnamon
1½ tsp baking powder
1 tsp baking soda
250ml mineral water
150ml red wine
Also
A little grease for the pan
200g powdered sugar
2 tbsp red wine
PREPARATION
Step 1
For the crust, melt the butter and dark chocolate in a small saucepan. Set aside to cool. In a mixing bowl, combine flour, sugar, hazelnuts, cocoa, salt, cinnamon, baking powder, and baking soda.
Step 2
Grease a Bundt cake pan and preheat the oven to 180°C (350°F) conventional heat (160°C fan-assisted). Add mineral water and red wine to the flour mixture and stir briefly. Add the cooled chocolate-butter mix to the batter and mix. Pour the batter into the prepared pan and bake for about 55 minutes. Then let it cool completely.
Step 3
Turn the cooled cake out onto a cake plate. Sift the powdered sugar and mix it with the red wine to form a thick glaze. Drop tablespoonfuls of the glaze onto the top of the red wine cake, allowing it to run down the sides. This vegan red wine cake yields approximately 16 slices and will keep for at least 3 days if stored airtight.
