Red Wine Chocolate Cake with a Hint of Spice

I live in Chicago, and we are in the middle of a teachers' strike.  Since my husband is a teacher, and my sister --with whom I share a building-- is a teacher, and I have two school-aged children, this is a stressful time for us.  

I am so very proud of my husband, sister, and all of the wonderful teachers who live and work in Chicago.  My kids and I are out on the picket line supporting the teachers who make our neighborhood school one of the best in the state.  With that said, though, I have been enjoying a not-so-healthy, but somewhat comforting diet, that highlights chocolate cake and red wine.

My good friend said, you should make your red wine cake!  It combines them both in one dish!  Oh yeah ... good idea!

I first wrote about this cake for xgfx.org the amazing website that celebrates all things vegan and gluten-free.  I thought it was definitely time to bring it to my own site.  In addition to providing a little comfort to a stressed-out mama, it makes a lovely dinner party dessert!  

If you are interested in some information about the strike and what's at stake, this article is really helpful.

I shared this post with Gluten-free Friday, Allergy-free Wednesday, Slightly Indulgent Tuesday, and Totally Talented Tuesdays.

 

Chocolate Red Wine Cake Inspired by Smitten Kitchen

Ingredients:

• ½ cup pumpkin puree (canned pumpkin is good, but not pumpkin pie filling)
• 1 teaspoon baking powder, divided
• 6 tablespoons soy-free Earth Balance
• ¾ cup packed brown sugar
• ¼ cup vegan white sugar
• ¾ cup vegan red wine
• 1 teaspoon vanilla
• 1 cup all-purpose gluten-free flour (I used King Arthur brand.)
• ½ teaspoon xanthan gum
• ½ cup cocoa powder
• 1/8 teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• 1/8 teaspoon all-spice

• extra Earth Balance and cocoa to prepare the pan
• powdered sugar and cinnamon to dust on top

Preparation:

1. Preheat oven to 325.
2. Prepare pan by greasing with Earth Balance and dusting with cocoa. Shake out extra cocoa powder. Set aside.
3. In the bowl of a mixer fitted with the paddle attachment, combine pumpkin and ½ teaspoon baking powder.
4. Add Earth Balance and sugars, and cream together.
5. Add remaining ingredients, mix until thoroughly combined.
6. Pour batter into prepared pan.
7. Bake for approximately 35 minutes, or until a toothpick inserted in the center comes out clean. The top might still look pretty moist.
8. Cool in pan on cooling rack for 10 minutes, then out of pan until thoroughly cool.
9. Dust cake with powdered sugar and cinnamon.

Happy Cooking!
Kim

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available now! You can also find tasty recipes in  Super Seeds and Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.