This decadent paleo red wine chocolate cake is fluffy and light. It’s rich chocolate flavor pairs beautifully with the dry Pinot noir that imparts a wonderful wine flavor. It’s a festive dessert that’s sure to be a crowd pleaser amongst adults. 

If there is one thing better than red wine, it must be red wine paired with chocolate cake 😛 

Last week we had dinner at our friends house for thanksgiving and I wanted to bring a dessert. That is usually my thing, bring a delicious dessert and your friends will love you for it. So I decided to make a red wine chocolate cake. They all love red wine and chocolate, so why not? Spoiler alert: They absolutely loved it!

I was  definitely popular that night 😛 It is truly one of the most delicious cakes I have ever made, and I’m not just saying that. It’s rich, decadent and has a very deliciously unique taste with a fluffy, light, and moist texture that’s to die for. Most importantly, the chocolate cake is grain-free, dairy-free, and refined sugar-free. The recipe couldn’t be more perfect. 

Some more festive recipes to get you in Christmas mood

My grandma’s Christmas cookies
Gluten-free Speculoos Cookies
Snowman Donuts
Coconut Macaroon Cookies
Healthy chai spiced truffles
Vegan Peppermint Hot Chocolate

Prepare the cake batter in under 10 minutes

Preheat oven to 350 degrees Fahrenheit and grease a 12 cup bundt pan with coconut oil. I used this gorgeous bundt pan from Nordic Ware. As a coconut oil replacement you can use butter or ghee as well. 

Add dry ingredients into a large bowl and mix. 

In a separate bowl add wet ingredients and mix until combined. Add wet and dry ingredients together and mix carefully until evenly combined and no clumps remain. Avoid overmixing so that the cake will be as light and fluffy as possibly. 

Pour batter into cake pan and bake for about 30-35 minutes until the toothpick comes out clean.

Let cool for about 10-15 minutes before glazing with melted chocolate. This step is optional but personally I don’t mind adding more chocolate. 

Serve immediately while chocolate glaze is still warm or prepare for a dinner party. Store leftovers in an airtight container for up to two days.

The alcohol won’t be fully cooked out after baking the cake so make sure not to serve to the underaged. Other than that, this would be the perfect recipe for a dinner/holiday party with friends who enjoy the occasional glass of wine or cake. 🙂

If you happen to make this rich and decadent paleo red wine chocolate cakes, please let me know! I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.

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Paleo Red Wine Chocolate Cake

Yield: 10-12

Prep Time: 10 minutes

Cook Time: 35 minutes

Additional Time: 15 minutes

Total Time: 1 hour

This decadent paleo red wine chocolate cake is fluffy and light. It's rich chocolate flavor pairs beautifully with the dry Pinot noir that imparts a wonderful wine  flavor. It's a festive dessert that's sure to be a crowd pleaser amongst adults. 

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Ingredients

Red Wine Cake

• 2 1/2 cups almond flour
• 1 cup arrowroot flour (sub with tapioca flour)
• 1/2 cup roasted ground almonds (sub with almond flour)
• 2 cups coconut sugar
• 4 organic whole eggs
• 1/4 cup coconut flour
• 1/2 cup coconut cream
• 1 cup cashew milk (sub with any plant-based milk)
• 1 1/2 cups raw cacao powder
• 1 cup red wine (pinot noir)
• 1/2 cup coconut oil (melted)
• 2 tsp baking soda
• 1 tbsp apple cider vinegar

Glaze

• 10 oz stevia sweetened chocolate (sub with semi-sweet chocolate)

Instructions

1. Preheat oven to 350 degrees Fahrenheit and grease a 12 cup bundt pan with coconut oil..
2. Add dry ingredients into a large bowl and combine.
3. In a separate bowl add wet ingredients and mix until combined. Add wet ingredients to dry ingredients and mix carefully until just combined.
4. Pour batter into cake pan and bake for about 30-35 minutes until toothpick comes out clean.
5. Let cool for about 10-15 minutes and glaze with melted chocolate.
6. Serve immediately and store leftovers in an airtight container for up to two days.

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  Bundt Cake Pan