I’m not a vegan, but I know a few. I’ve made this cake a number of times in the last six months. And it’s been a favorite every time. Pictured is what I made for our Turkey Day get together.
I adapted an eggless chocolate cake recipe I found to come up with this cake. For the frosting, I used a simple buttercream recipe and swapped out the butter for a plant based butter, and the milk for almond milk.
Vegan Chocolate Wine Cake
Ingredients
- 3 cups Cake Flour
- ½ cup unsweetened cocoa powder
- 2 tsp baking soda
- ⅔ tsp salt
- 2 cups sugar
- 2 cups red wine
- 2/3 cup canola oil
- 2 tbsp white vinegar
- 2 tbsp vanilla extract
Instructions
- Preheat oven to 350 °F for at least 15 mins
- Prep two 8 or 9 inch cake pans: use baking spray, or oil and flour pans. line the bottom of both pans with parchment paper
- Pour sugar into the wine and stir until it the sugar is mostly dissolved
- Sift flour, cocoa powder, salt, and baking soda into a large bowl
- Make a well in the center of the flour mixture. Pour wine & sugar mixture, oil, vanilla extract, & vinegar into the well.
- Using a whisk or spatula, gently mix until the dry ingredients are well combined with the wet ingredients. Do not over mix.
- The batter will be runny. Pour half of the cake mix into each of the pans.
- Knock the pans on the counter a few times to release air bubbles.
- Bake in oven for 30-35 minutes, or until a skewer/toothpick/tester comes out clean.
- Allow layers to cool in the pan on a rack for 8-10 mins before turning out.