With almond flour as a base, lots of maple syrup, cinnamon, coco powder and red wine, these came out of the oven tasting great, and most importantly moist and light. Topped off with a tangy yogurt frosting, the combination is sublime. Next time, I will double the coco powder.
Cute Red Wine Chocolate Cakes
- Total Time: 45 minutes
- Yield: 12 cakes 1x
Description
These red wine chocolate cakes are moist and light, featuring a rich cocoa flavor enhanced by red wine, and topped with a tangy yogurt frosting.
Ingredients
- 2 1/2 cups (600 ml) almond flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 cup (60 ml) cocoa powder
- 1 tbsp (15 ml) cinnamon
- 1/4 cup (60 ml) coconut oil
- 1/4 cup (60 ml) maple syrup
- 1/4 cup (60 ml) sugar
- 1 cup (240 ml) red wine (choose a good quality one)
- 1 tbsp (15 ml) vanilla extract
- 1 cup (240 ml) plain yogurt (for frosting)
- 2 tbsp (30 ml) powdered sugar (for frosting)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a cupcake pan with liners.
- In a clean bowl, combine almond flour, salt, baking powder, cocoa powder, and cinnamon. Set aside.
- In a small saucepan over very low heat, melt the coconut oil. Remove from heat and stir in the maple syrup, sugar, red wine, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes are baking, prepare the frosting by mixing the plain yogurt with powdered sugar until smooth and tangy.
- Once the cakes are done, let them cool completely before topping with the yogurt frosting.
Notes
- For a more intense chocolate flavor, consider doubling the cocoa powder.
- Use a good quality red wine for the best taste.
- These cakes are best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
- Allow them to come to room temperature before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Chocolate
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 12
- Carbohydrates: 30
- Fiber: 3
- Protein: 5
- Cholesterol: 0
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Frequently Asked Questions
What role does the red wine play and should I use a specific type?
The 1 cup of red wine adds moisture, depth, and a subtle fruity complexity to the almond-flour base. The notes specifically advise using a good-quality red wine for the best taste — the flavor concentrates during baking, so a wine you’d enjoy drinking will produce noticeably better cakes. 
The author mentions doubling the cocoa powder next time — is that a safe swap?
Yes — the article and notes both flag this: the original recipe uses 1/4 cup cocoa powder, and the author says she would double it next time for a more intense chocolate flavor. Since the batter already has 1 cup of red wine providing most of the liquid, doubling cocoa does not significantly affect texture.
How should I store these cakes and do they need to come to room temperature before serving?
Store in an airtight container in the refrigerator for up to 3 days. The notes advise allowing them to come to room temperature before serving for the best texture, as the coconut oil in the batter firms up when cold.
*the recipe is missing 2 egg in the ingredients list.
How many eggs? There is no eggs mentioned in the ingredients list.
2. Enjoy!