1½ cups all-purpose flour*
1 cup sugar
¹⁄3 cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup dry red wine
½ cup water
½ cup canola oil
2 tablespoons white or apple cider vinegar
1 teaspoon pure vanilla extract
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus ¾ teaspoon xanthan gum
½ cup dry red wine
½ cup sugar
1 small container raspberries (6 ounces)
for serving Coconut Whipped Cream, like So Delicious Dairy Free Cocowhip Coconut Whipped Topping
Make-Ahead Tip: Cake layers can be made in advance and frozen for up to 1 month. Thaw cakes before serving.
For the cake: Preheat the oven to 350°F. Lightly grease a 9-inch round cake pan and line the bottom with parchment paper. In a large bowl, whisk flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk wine, water, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.
Fill the prepared cake pan with batter. Bake for 28 to 30 min- utes, or until a toothpick inserted in the center of the cake comes out dry with a few crumbs clinging to it. Be sure to rotate the cake halfway through baking time. Let the cake cool completely.
For the topping: In a small saucepan, combine wine and sugar and cook over medium heat until sugar dissolves and mixture begins to boil. Let boil for 1 to 2 minutes and remove from heat. Place raspberries in a bowl and pour the wine mixture over the raspberries.
Refrigerate and let soak for at least 30 minutes and up to 2 days. Slice cake and dust each serving with powdered sugar. Then, top each slice with a dollop of whipped cream and spoonful of wine-soaked raspberries.
Copyright © 2014 by Chloe Coscarelli from CHLOE’S VEGAN ITALIAN KITCHEN published by Atria Books, a division of Simon & Schuster, Inc.
Cover Photo: Photography by Miki Duisterhof, Recipe Photo: Photography by Teri Lyn Fisher