top of page
  • Kathi

Vegan Red Wine Cake

Red wine in its most beautiful form - as a moist cake!

Vegan Red Wine Cake

It was my boyfriend's birthday and I took this occasion to veganize his favorite cake: Red Wine Cake! As it happens, it fits wonderfully into the cold season with its spicy combination of cocoa and cinnamon.

In principle, the basis is a very normal sponge cake. As an egg substitute, I prefer to use soy flour. However, I do not process it into soy egg, for which it is mixed with water to a thick paste, but add it directly to the whipped butter. I have had much better consistency results with this than with the presoaked version. The rest is as usual for any red wine cake: cocoa, cinnamon, chocolate flakes and, of course, red wine.

We like the cake best dusted with powdered sugar, but also with chocolate coating or a red wine icing the sweet temptation tastes to bite.

For a 26-cup baking dish, you need:

For the batter:

  • 250g soft margarine (room temperature)

  • 190g sugar

  • 1 pinch of salt

  • 4 tbsp. soy flour

  • 3 tsp. cinnamon

  • 1 pck. baking powder

  • 1 tbsp. baking cocoa

  • 350g light spelt flour

  • 175ml vegan red wine

  • 100g dark chocolate shavings

  • some vegetable milk

For dusting:

  • Powdered sugar


  1. Preheat the oven to 350°F (180°C) top and bottom heat.

  2. Put the margarine and sugar in a bowl and mix for at least 2 minutes until creamy.

  3. Then add the baking powder, salt and soy flour and stir briefly.

  4. Then add the cinnamon and cocoa and mix well.

  5. Now pour in the red wine and stir it in as well.

  6. Sift the flour into the mixture and fold it in quickly (stirring too long makes the dough chewy).

  7. Finally, mix in the chocolate chips.

  8. The batter is very thick (about the same as a firm chocolate mousse), but if it is extremely firm, add some vegetable milk a little at a time.

  9. Grease a 26 Zenker baking pan and dust it with flour.

  10. Then pour the batter into the pan and smooth it out with a spoon. Bake for 40 - 50 minutes (test with chopsticks!).

  11. Let the cake cool completely after baking and remove it carefully from the mold.

  12. Dust the finished red wine cake with powdered sugar before serving.


27 views0 comments

Recent Posts

See All
bottom of page