Juicy vegan red wine cake with red wine, cocoa powder and a tempting icing. Perfect for a quick cake for a vegan coffee party. Quick and easy to make, reduced oil, vegan and delicious.
Prep Time 15 minutesminutes
Baking time 50 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 12Piece
Calories 314kcal
Ingredients
FOR THE CAKE:
250gFlour I use fine spelt flour, for a gluten-free version use my gluten-free flour mix
Preheat the oven to 175 degrees (convection) 195 (upper-lower heat) and grease a Gugelhupf mold.
For the dough Place spelt flour, cocoa powder, raw cane sugar, flaxseed eggs, melted margarine, baking powder, bourbon vanilla, salt, cinnamon, red wine, and soy yogurt in a food processor or large baking bowl and mix until everything is combined into a uniform dough. At the very end, fold in the chocolate drops.
250 g Flour, 30 g Cocoa powder, 150 g Raw cane sugar, 3 Piece Flaxseed eggs, 150 g Margarine, 3 tbspn Baking powder, ½ tbspn Bourbon vanilla, ½ tbspn Cinnamon, A pinch of salt, 100 g Soy yogurt, 125 ml Red wine, 100 g dark vegan chocolate drops
The dough should be neither too solid nor too liquid. If too firm, use a little more vegetable milk and if too runny, use a little more flour.
Pour the batter into the prepared bundt pan, smooth it out, put it in the oven and bake for 50 minutes.
Use a wooden stick to check if the cake is baked through. If so, then the wooden stick comes out dry. If dough is still stuck, then bake for another 10 minutes and check again. Remove from the oven and allow to cool completely.
FOR THE ICING Put the powdered sugar in a bowl. Carefully pour in red wine, starting with ½ tablespoon and increasing until an even glaze is formed. Decorate red wine cake with it and let it set.
100 g Powdered sugar, 1 - 2 tbspn Red wine
Cut into pieces and enjoy!
Can be stored in an airtight container in the refrigerator for up to 5 days.