Double Chocolate Red Wine Cake

Chocolate is my love language; followed closely by a good red, and any movie by Fred MacMurray.

Here’s a little tip: when you accidentally make the richest, most delectable vegan, glutenfree, and refined sugarfree chocolate cake that may have only ever been conjured up in Heaven, write down the recipe. I’m not saying I didn’t have a spot of momentary panic when I forgot how much almond milk was in the original, but yeah, I definitely did.



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Spur of the moment cakes are kind of my thing, especially when I was carrying a little 7 lb. 2 oz. baby, and my nesting tendencies were always strongly favoring baking, but never actually eating a cake. I also wiped down entire walls with Lysol wipes, but that’s another story.


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If you can’t believe a cake void of sugar, flour, dairy, and eggs can be insanely delicious, you have to try this recipe. The red wine breaks through the richness of the double chocolate with hints of fruit and acidity. It’s moist (collective groan) and dense, and not overtly sweet.


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Are you as obsessed with those copper wine glasses as I am?

Mr. Perfect and I shared this with my favorite Cabernet Sauvignon for a date night in, accompanied by a doe-eyed and very much non-asleep one year old. It’s the right size for sharing, or for eating completely unassisted, I don’t judge.

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Double Chocolate Red Wine Cake

Dry Ingredients:

  • 1 1/4 cups Bob’s Red Mill AP Flour
  • 1 cup cocoa powder
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. finely ground pink salt


Wet Ingredients:

  • 1 cup of unsweetened vanilla almond milk
  • 1/2 cup of pure maple syrup
  • 1/3 cup of coconut oil
  • 1/3 cup of red wine (I used Cabernet Sauvignon)*
  • 1 tbsp. organic apple cider vinegar
  • 1 tsp. vanilla extract



  • 1/4 cup of room temperature coconut oil
  • 1/4 cup of cocoa powder
  • 2 tbsp pure maple syrup
  • 2 tbsp red wine
  • dash of vanilla extract

Optional (but really kind of not) wine ganache: small handful of melted Enjoy Life chocolate chips with 1-2 tbsp red wine, depending on desired thickness.



  1. Preheat your oven to 350F, and grease two 4″ rounds with coconut oil.
  2. Whisk together your dry ingredients and set aside.
  3. Warm up your almond milk on the stove and add in your coconut oil, stirring just until it’s melted. Remove from heat.
  4. Mix together the rest of the wet ingredients with your almond milk/coconut oil mixture.
  5. Pour the wet ingredients into the dry and mix just until combined. If you overmix, your cake will be more tough.
  6. Divide the batter as evenly as possible into your greased pans.
  7. Bake for 28-30 minutes, or until a toothpick inserted comes out clean.
  8. While your cake is baking, prepare your frosting ingredients by mixing all listed together. Put it in the fridge upon completion.
  9. Once your cakes are done, let them cool on a wire rack, and pull the bowl of frosting out of the fridge.
  10. Allow your cakes to cool completely before attempting to frost. If they’re too warm, the coconut oil will melt and mess with your frosting consistency.
  11. Spread a small amount of frosting on your bottom cake, and then layer the other on top. Spread the remaining frosting, and top with your semi-cooled red wine ganache.
  12.  Pour yourself a glass, or two, and enjoy!

    *To make this without alcohol, simply sub more almond milk for wine in both the cake and the frosting. I’ve made it both ways and it’s always delish.


This was incredibly easy to make, and I didn’t even feel bad about licking the mixing bowls afterwards. Guilt-free delectable desserts are always my favorite part of life, and they’re always so much sweeter when shared.

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