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Red Wine Chocolate Cake

  • Author: Brita Britnell
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan


This red wine chocolate cake is simple to make and so very delicious!


Units Scale

For the red wine cake:

  • 1 1/2 cups of flour (220g)
  • 1/3 cup cocoa powder (30g)
  • 1 cup of sugar (198g)
  • 1/4 teaspoon of salt
  • 1 teaspoon of baking soda
  • 1 cup of red wine*
  • 1/4 cup of plant based milk
  • 1/2 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 6oz container of raspberries
  • 3/4 cup of red wine*
  • 3/4 cup of sugar


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 just 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:

  1. 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.
  2. 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.
  3. Serve the berries over top of the cake and ENJOY!


*a dry red wine works best such as Merlot or Cabernet Sauvignon

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: cake
  • Method: baking
  • Cuisine: american

Keywords: vegan chocolate cake, red wine cake, red wine dessert