Topped off with a tangy yogurt frosting, the combination in these red wine chocolate cakes is sublime.
By Mariela Alvares Toro
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.
- 2 ½ cups almond flour
- ½ tsp. salt
- 1 tsp. baking powder
- ¼ cup coco powder
- 1 tbsp. cinnamon
- ¼ cup coconut oil
- ¼ cup maple syrup
- ¼ cup sugar
- 1 cup red wine (choose a good quality one)
- 1 tbsp. vanilla flavor
- ¼ cup milk of choice
- 1 cup Greek yogurt
- Juice of ½ a lemon
- 1 tbsp. maple syrup
- Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan.
- In a clean bowl combine almond flour, salt, and baking powder, cinnamon, and coco powder.
- Set aside. In a small saucepan over very low heat combine oil, maple syrup, sugar, vanilla and wine.
- Heat until sugar is dissolved.
- In a stand mixer with a paddle attachment beat eggs.
- Add dry ingredients, then the oil honey mixture, and mix until combined. Add milk. Beat until just incorporated. Transfer batter onto cupcake sheet. Bake for 25 minutes, or until when inserting and removing a knife it comes out clean.
- Remove from oven and cool completely. Transfer to a serving plate to frost. To make the glaze, combine yogurt, and maple syrup. Pour over cakes and spread with knife. Garnish with gold leaf. Cakes should stay fresh, covered in the refrigerator for 4-5 days. But you might finish it before then. Enjoy!
Recently graduated with from Harvard University’s Graduate School of Design. She has recently completed "People in Food-Space", an ethnographic study on the cultural production of taste in space. She has also examined post-soviet food production systems and housing projects in Havana, Cuba. Originally from Puerto Rico, Mariela has been living in the United States for eight years. She has involved herself in both teaching and practice, while writing on food at tastyplan.com. Her goal as a food writer is to cook creatively, using the best ingredients to find new flavor combinations every day.