Leftover Red Wine Chocolate Cake with Drunken Raspberries
Recipe type: Dessert
Cuisine: Vegan/Vegetarian
Serves: 1- 9 inch cake
Didn't quite finish that red wine? Ohhh well I know, why wouldn't you. Make an excuse to get an extra bottle because this will go well with what is left over of the bottle AFTER you make the cake, plus?? It is vegan, unless you use the whipped cream!
  • CAKE1½ cups of all-purpose flour**
  • 1 cup sugar
  • ⅓ cup of unseweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup of dry red wine
  • ½ cup of water
  • ½ of canola oil (not vegtable, canola!)
  • 2 TBSP of apple cider vinegar (I like raw organic)
  • 1 tsp of PURE Vanilla extract
  • TOPPING1/2 cup of dry red wine
  • ½ cup of Castor Sugar
  • 6-ounces of raspberries (usually a small flat)
  • powdered sugar for serving
  1. FOR THE CAKE: Preheat oven to 350F. Lightly grease a 9 inch round cake pan and then line bottom with parchment paper.*
  2. Using a room temperature ceramic or glass bowl, whisk dry ingredients together (flour, sugar, cocoa, baking soda and salt). In a separate smaller glass or ceramic bowl, mix all the wet ingredients (wine, water, oil, vinegar and vanilla) Pour the wet mixture into the dry mixture and whisk until just combined. Because we are looking to get the reaction started with the ingredients, it is imperative you do not over mix.
  3. Fill your prepared pan with the batter, being careful to just scrape it in. Don't worry about bubbles and doing to much evening out, this will not be like your egg batters, so don't freak if it looks wrong.
  4. Bake for 28-30 minutes, testing with a toothpick in the center to come out with only a few crumbs clinging. At the halfway mark, roated the cake carefully. Cool cake completely on a cakerack. (I cover with a piece of parchment after about 20 minutes after it is cool enough not to cause any condensation.).
  5. FOR THE TOPPING: In a small saucepan, lightly wisk your sugar into the wine and cook over medium heat until the sugar dissolves, whisking lightly as you go until it begins to boil. Let the sauce boil for about 1-2 minutes and then remove from the heat.
  6. Place the raspberries in a bowl and pour the sauce over the raspberries and refrigerate for 30 minutes (or up to 2 days if preparing ahead of time).
  7. TO SERVE: Slice the cake, dusting it all with powdered sugar and then top with a dollop of whipped cream (unsweetened is best or don't use more than a tablespoon for each 4 ounces of heavy cream), and a spoonful of the wine sauce soaked raspberries.
*tip: I use a torte pan which you release the sides after cooking. This makes it easier to release and you can also freeze these tortes to use later. So cook them now and prepare the frosting the day you will serve. Great idea for holiday desserts.

**The cookbook also offers a gluten-free alternative substituting gluten-free all-purpose flower plus ¾ tsp of xanthan gum. (pg 257)

This is an original recipe as I make it from Chloe's Vegan Italian Kitchen. The image is NOT MINE, because I don't have a photo of what I have made. Photo is from the BOOK
Recipe by Cabin Goddess at http://cabingoddess.com/2014/12/20/cornucopia-goodness-author-alaska-news-wine-soaked-recipe/