Moist vegan red wine cake with sour cherries, cocoa and hazelnuts. A fluffy Bundt cake that’s not too sweet, perfect for holidays or coffee time.
Frederic the starling lived near a vineyard and loved grapes more than anything. Every day, he snuck down to steal a few, always careful, always quick. One afternoon, he spotted a small pile of grapes at the edge of the field. They looked soft and extra sweet. Thinking he’d struck gold, he gobbled down as many as he could. From the hedges, other animals watched. Sparrows, a squirrel, even a magpie. None of them said a word. They all knew not to touch those grapes. Not long after, the starling was swaying side to side, chirping oddly and flying in crooked lines. He tried to land on a post, missed entirely and landed in the grass with a thud. The others burst out laughing.
The next morning, with a foggy head and sore wings, Frederic had an idea. If they thought it was so funny, maybe they’d like a taste too. But they wouldn’t go near the grapes in that state. So he flew to his friend, Bart the badger and asked for help. Together, they baked a soft grape cake using the same pile from the field.
That evening, the starling offered it to the others. Curious, they took a bite. Then another. Then they asked for more. The squirrel asked for the recipe. The magpie said next time, they’d bring tea. And the sparrows said sorry for laughing. Revenge might taste sweet, but friendship tasted even better, the starling thought to himself.
From then on, he always brought his famous cake to share and the birds gathered often for a bite and a bit of evening chatter.
Main ingredients for this Vegan Red Wine Cake
- Apple Sauce
- Red Wine (choose a dry red wine with a fruity depth)
- Ground Hazelnuts
- Sour Cherries (either jarred ones or fresh ripe ones if in season)
- Chocolate Chips
- Cinnamon or Gingerbread Spice
- Baking Soda & Powder
- Raw Cocoa Powder
- Neutral Oil
- Plant Milk (I used soy milk)
- Sugar (I used cane sugar)
- Flour (I used spelt flour)
- Vanilla Sugar (optional)
The memory that inspired this Vegan Red Wine Cake
I baked my first red wine cake back in high school, simply because I loved trying new things in the kitchen.
A friend once suggested, ‘Why not bake with red wine?’ and the idea immediately stuck with me.
That first cake was very basic, no sour cherries, no chocolate chips. But the memory has stayed with me.
So years later I thought, why not make a vegan red wine cake and turn it into something special?
When I served it with vegan whipped cream, my family was in absolute food heaven.
That’s when I knew this cake was a keeper, one worth sharing. I hope it brings you and your loved ones the same joy and sweet memories.
Which red wine works best for baking?
When baking a red wine cake, it’s best to choose a dry red wine with a fruity depth. I used a vegan, organic, local Blaufränkisch, which gave the cake a rich flavour without being overpowering. Wines like Merlot, Cabernet Sauvignon or Pinot Noir also work beautifully. The important thing is to pick a wine you’d actually enjoy drinking. If it tastes good in the glass, it will taste even better baked into the cake.
FAQ: Vegan Red Wine Cake
Does vegan red wine cake still rise well without eggs?
Yes, it does. The secret lies in the right mix of leavening agents and moisture. Baking powder and baking soda create the lift, while applesauce adds both structure and moisture so the cake turns out soft and fluffy. The red wine itself also helps keep the crumb tender. Many people are surprised that a vegan cake can rise just as beautifully as a traditional one but once you try it, you’ll see there’s no need for eggs at all.
Can kids eat red wine cake?
Yes, kids can safely enjoy it. The alcohol in the red wine bakes off in the oven, leaving only the flavour behind. What remains is a deep, slightly fruity note that blends beautifully with cocoa and cherries. If you’d rather keep it completely alcohol-free, simply substitute the wine with grape juice. You’ll still get a wonderfully moist cake with that same sweet-tart cherry flavour.
Can I bake this cake without hazelnuts?
Yes, absolutely. If you don’t have hazelnuts on hand you can easily swap them with the same amount of almonds or walnuts. Both bring a slightly different flavour but still pair beautifully with red wine and chocolate. For a nut-free version, you can simply leave them out and add an extra couple of tablespoons of flour instead, the cake should still turn out moist and delicious.
What does red wine do in a cake?
Red wine adds more than just moisture, it brings character. The fruity, slightly tannic notes of the wine balance the sweetness of the sugar and chocolate, creating a more complex flavour. In combination with cocoa and cherries, the wine deepens the richness without making the cake taste boozy. Instead, you’re left with a subtle warmth and aroma that makes each bite feel a little bit special.
How do I stop the cherries from sinking?
It’s all about preparation. First, drain the cherries really well and pat them dry with a paper towel so they don’t add extra liquid. Then toss them lightly in a teaspoon of flour before folding them into the batter. This thin flour coating helps the fruit ‘grip’ the batter, preventing it from sliding to the bottom during baking. Also, fold the cherries in gently at the very end, so you don’t knock out the air you’ve built into the batter.
How long does vegan red wine cake stay fresh?
In my experience, this cake tastes best within the first three days. If you keep it in an airtight container at room temperature, it stays moist and flavourful. By the second day, the flavours even deepen a little, which I love. After day three though, the cake tends to dry out, so I recommend finishing it before then.
Tips for the Perfect Vegan Red Wine Cake
Don’t overmix the batter.
It’s important to stir only until the wet and dry ingredients are just combined. Overmixing develops too much gluten in the flour, which can make the cake dense instead of light and fluffy. A few small lumps in the batter are completely fine.
Grease the pan well.
Bundt pans have lots of curves. To make sure your cake releases nicely, grease thoroughly with oil or even better vegan butter and dust with flour or bread crumbs.
Cool before glazing.
The cake should be completely cooled before adding your red wine icing, otherwise the glaze will melt and run off, which we don’t want.
Use a wine you’d drink.
Since the flavour shines through, choose a dry, good-quality red wine that you actually enjoy sipping.
The Best Vegan Red Wine Cake (Moist, Chocolaty and Easy to Make)
Ingredients
Dry ingredients
- 380 grams/ 3 cups flour (spelt or all purpose flour)
- 40 grams/ ½ cup cocoa powder
- 2 ½ tsp baking powder
- ¾ tsp baking soda
- 1 pinch salt
- 1 ½ tsp cinnamon or gingerbread spice
- 120 grams/ ½ cup sugar
- 60 grams/ ½ cup ground hazelnuts
- 70 grams 1/2 cup dark vegan chocolate chips
- 1 tsp vanilla sugar optional
Wet Ingredients
- 230 ml/ 1 cup red wine (I used a traditional Blaufränkisch, similar to Syrah or Pinot Noir)
- 160 ml/ 2/3 cup soy milk
- 90 grams/ 1/3 cup apple sauce
- 100 ml/ ½ cup rapseed or sunflower oil
- 100 grams/ ⅔ cup sour cherries I used jarred sour cherries
Optional Glaze
- 100 grams/ ½ cup powdered sugar
- 2 -3 tbsp red wine
Instructions
- Preheat the oven to 180 °C / 356 °F using the convection setting.
- Drain the jarred cherries very well, pat dry, then optionally toss with 1 tsp flour. Set aside. If you use fresh ones, skip this step, as they won't be as wet anyway.
- In a large bowl whisk flour, cocoa, baking powder, baking soda, salt, spice, sugar, vanilla sugar and ground hazelnuts.
- In a second bowl whisk red wine, plant milk, applesauce and oil until smooth.
- Next, pour the wet ingredients into the dry ones and stir gently with a spatula just until combined. Make sure you don’t overmix the batter, it would make your cake dense instead of moist.
- Fold in the chocolate chips, then fold in the cherries carefully.
- Grease a 18 cm (7 inches) bundt/Gugelhupf pan thoroughly, dust with flour or fine breadcrumbs. For reference, I used a 22cm (8-9 inches) pan but 18cm should work wonderfully.
- Spoon in the batter, smooth the top, and tap the pan 2–3 times to release air bubbles. Bake for 40 to 45 minutes.
- Cool pan for 10 to 15 minutes. After that, run a thin spatula around the edges and center tube of the pan and then invert onto a rack. Let it now cool completely.
Optional Glaze
- Whisk powdered sugar with 2 to 3 tbsp red wine to a thick drizzle. Spoon over the cooled cake and let it set before you enjoy the cake.
Help, my cake is stuck to the pan!
Don’t worry, it happens to the best of us, especially with bundt pans. First, let the cake cool for about 10–15 minutes after baking, if it’s too hot, it may fall apart and if it’s too cold, it can cling to the pan. Run a thin knife or spatula gently around the edges and center tube to loosen it. Then place a cooling rack or plate over the pan, flip it in one smooth motion and give the pan a few gentle taps. If the cake still won’t budge, cover the pan with a damp kitchen towel for 10 minutes, the steam often helps release it.
Did you make this recipe?
Please let me know how it turned out for you, I’m super curious! You can leave a comment below and tag @lordsoftheplants on Instagram and hashtag it #lordsoftheplants for me to see too!
And if you enjoyed baking this moist goodness, make sure to check out this Vegan Red Currant Cake next.
