• Prep Time
    40 Mins
  • Cook Time
    0 Mins
  • Total Time
    40 Mins
  • The base number of servings for this recipe is 12
    OK

    Dark Chocolate Vino Tinto Brownie Cake

    Use the rest of your leftover bottle of red and make this perfectly moist, slightly sweet and boldly flavored Dark Chocolate Vino Tinto Brownie Cake!


    Ingredients
    For the Cake
    1
    cup
    all-purpose flour
    1/2
    cup
    buckwheat flour
    1/3
    cup
    unsweetened cocoa powder
    1
    teaspoon
    baking soda
    1
    cup
    sugar
    1/2
    teaspoon
    cinnamon
    1/2
    teaspoon
    salt
    1
    teaspoon
    vanilla
    1/3
    cup
    coconut oil, melted
    1
    cup
    red wine
    For the Glaze
    1/4
    cup
    unsweetened cocoa powder
    3
    tablespoons
    maple syrup
    1/3
    cup
    powedered sugar
    *
    almond milk, as needed
    Directions
    Preheat oven to 300F. Grease a round pan with coconut oil or spray (smaller for a thicker cake and larger for a thinner cake) and dust with unsweetened cocoa powder. Set aside.
    Make the cake: Combine all dry ingredients in a bowl. Whisk until thoroughly combined. In another bowl, whisk vanilla, coconut oil and salt. Slowly pour wine mixture into dry mixture until mixed well.
    Pour batter into pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out dry. Remove cake from pan and place on wire rack to cool.
    Make the glaze: combine ingredients for glaze and add enough almond milk until desired consistency is achieved.
    Assemble the cake: Pour glaze over cake, then allow to set for 5-10 minutes. Once glaze has set, place cake on a stand, slice and serve!

    The base number of servings for this recipe is 12
    OK

    Categories 

    Cake

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