Red Wine Chocolate Cake with Coconut Whipped Cream - dairy free/vegan/gluten free
Kate's Short and Sweets
Kate's Short and Sweets
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Ingredients

  • 1/4 cup + 2 Tbsp (or 6 Tablespoons) vegetable oil (use room temperature butter or vegan butter if you'd like and cream well with the sugar)
  • 3/4 cup (179 grams) firmly packed dark brown sugar
  • 1/4 cup (50 grams) white granulated sugar
  • 1 large egg + 1 large egg yolk, at room temperature
  • 3/4 cup (177 ml) red wine, any kind you like
  • 1 teaspoon (5 ml) vanilla extract
  • 1 cup + 1 tablespoon (133 grams) all-purpose flour (I used white whole wheat)
  • 1/2 cup (41 grams) Dutch cocoa powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground cinnamon
  • 1 can full fat coconut milk, refrigerated overnight (see note)
  • 1 teaspoon - 2 Tablespoons powdered cane sugar
  • 1/2 teaspoon pure vanilla extract (bonus points if you use real vanilla bean)

Instructions

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