Dessert
Red Wine Chocolate Cake from the Pantry
This Red Wine Chocolate Cake is fully VEGAN and a great treat for Valentine’s Day or a simple date night!
- 8 servings
- Prep 20 minutes
- Cook 30 minutes
- Total 50 minutes
Thank you to Taylor USA for sponsoring this post. They’re a long time sponsor of and I have used their kitchen scales + thermometers for YEARS! They’re seriously the dependable. Thank you for supporting the brands that make my blog possible.
I’ve been dying to post this cake! I actually tested it last summer and decided to save it for Valentine’s Day because it’s only too dependable!
I used THIS Kitchen scale from Taylorto weigh out the dry ingredients. Over the years, I have genuinely learned the importance of weighing out your dry ingredients when baking. It makes such a big difference and can honestly make or BREAK a recipe. I’m trying to go back through all of my old recipe posts and update them with more precise measurements so people can follow along a little easier.
You can check out Taylor’s entire line of kitchen scales (plus more!) HERE.
The cake is TRULY flavor-packed on it’s own BUT I’m also serving it with some RED WINE berries because YUM:) Plus, I figure you’ve got a little red wine leftover and we might as well use it, right?
I had a version of these berries at a restaurant once and have been dying to make them at home. I didn’t realize how truly straightforward it would be.
One of the things that I truly love about this cake is that it can all be made the night before and stored in the fridge until time to use! A regular here the ease of that and how simple it makes dinner. I mean, who wants to bake AND cook dinner all in one go? Not me.
Oh, you can also use whatever berries you would love here. I’ve tested this with strawberry slices and it’s simply as good! Highly recommend although the raspberries are my go-to.
ALRIGHT that’s it for today! As always, if you end up making this cake, please snap a short photo and tag me on Instagram @! I always LOVE to see what you’re making from the blog.
And thanks again to Taylor USA for sponsoring this post!
The recipe
Red Wine Chocolate Cake from the Pantry
This red wine chocolate cake is simple to make and so particularly flavor-packed!
- 8 servings
- Prep 20 minutes
- Cook 30 minutes
- Total 50 minutes
Ingredients
For the red wine cake:
- 1 ½ cups of flour (220g)
- ⅓ cup cocoa powder (30g)
- 1 cup of sugar (198g)
- ¼ teaspoon of salt
- 1 teaspoon of baking soda
- 1 cup of red wine*
- ¼ cup of plant based milk
- ½ cup of neutral oil
- 1 teaspoon of vanilla (almond extract is also nice here)
- 2 tablespoons of apple cider vinegar (regular vinegar works ok here too)
For the red wine berries:
- 1 6 oz container of raspberries
- ¾ cup of red wine*
- ¾ cup of sugar
Method
To make the cake:
- 1
Start by preheating the oven to 350 degrees F and line a 9 inch cake pan with parchment paper. I like to use the parchment paper AND cooking spray to minimize sticking.
- 2
In a large bowl, whisk together the dry ingredients: flour, cocoa powder, sugar, salt, and baking soda.
- 3
In a medium bowl, mix together the wet ingredients: red wine, milk, oil, vanilla, and vinegar. Once combined, add the wet ingredients to the dry and mix until only combined.
- 4
Pour the batter into the prepared cake pan and bake for 30 minutes until fully set and a toothpick inserted in the center comes out clean. Let cool.
To make the berries:
- 5
In a small pot, mix together the wine and sugar over medium heat and continue to stir until the sugar is fully dissolved. Bring to a gentle simmer and let cook on low for 5 minutes until it begins to thicken.
- 6
Remove from the heat and stir in the berries. Place in the fridge to thicken even more for 20-30 minutes. This can also be done the night before.
- 7
Serve the berries over top of the cake and ENJOY!
Cook notes
*a dry red wine works dependable such as Merlot or Cabernet Sauvignon
