Predominantly, birthday cakes tend to be a chocolate/vanilla, or both sort of an affair. People tend to sit on one side of that fence, though a few of us straddle it happily. When it comes to flavors, I for one, am all for duplicity, or even triplicity. Why stop at two when you can melodiously have three? Last year, when told a friend of mine was having a birthday, I wanted to tailor the cake specifically to what I knew about her. So when my sister in-law’s birthday rolled around, I compiled a list of applicable themes, but one stuck out. Sangria cake. It’s a tasty beverage, it’s got fruit, why the heck not?
Well, for one thing, the final product looks akin to something you’d find in the deepest, darkest depths of the ocean; a sleeping leviathan laying in wait for an errant diver to come within range. Though in this case, you devour it, before it devours you.
Steel yourself for this one, and your bravery will be rewarded. If people are deterred, you’ll simply have more for yourself. Suckers.
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Sangria Cake
- Total Time: 1 hour
- Yield: 6
Description
Transforming the popular beverage into a cake might not yield the most beautiful results, but don’t be deterred — it tastes delicious.
Ingredients
- 1 1/2 cups (360 ml) Flour
- 1/2 cup (120 ml) Almond meal
- 1 tsp Salt
- 1Tablspoon Baking powder
- 1/2 tsp Baking soda
- 3/4 cup (180 ml) Coconut oil (melted)
- 1 and 1/4 cup (250 g) Sugar
- 1 cup (240 ml) Red wine
- 1/2 cup (120 ml) Coconut milk
- 2 tsp Vanilla
- Freeze dried fruit (Peaches, strawberries, pear, apple- whichever you like)
Instructions
- Preheat your oven to 350°F
- Combine your flour, almond meal, salt, baking soda, and baking powder in a small bowl.
- In a large mixing bowl, add your sugar, melted coconut oil, wine, vanilla, and coconut milk, and stir until well combined.
- Add your flour mixture to the wet mixture in batches.
- When just combined, stir in your freeze dried fruit.
- Pour into a 9 inch cake pan that’s been greased or lined, and bake for 30-40 minutes; or until an inserted toothpick comes out mostly clean.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 360
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Frequently Asked Questions
Why does the article warn about the appearance of this cake?
I’ll be honest — the finished cake resembles something you’d find in the deepest, darkest depths of the ocean. The red wine and dark freeze-dried fruit create an unusual dark color, but your bravery will be rewarded with great flavor.
Why does the recipe use coconut oil and coconut milk instead of butter and dairy milk?
I use ¾ cup of melted coconut oil in place of butter and ½ cup of coconut milk in place of dairy milk. Coconut oil stays liquid at baking temperatures and contributes subtle sweetness, while coconut milk adds moisture and richness that complements the 1 cup of red wine used as the main liquid.
What is the role of freeze-dried fruit in this cake?
I stir freeze-dried fruit (peaches, strawberries, pear, apple — whichever you like) into the batter just before pouring it into the 9-inch pan. Freeze-dried fruit keeps its intense flavor without releasing excess moisture the way fresh fruit would, which could make the already wine-based batter too wet.
