Wine Cake Recipe

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Feeling the nip in the air along with things beginning to look like Christmas, then this joyous festival is not too far! This is also exactly when you know that its that time of the year, when you would go on a baking spree at home to make cakes, pies, tarts and other similar desserts. Here’s just the perfect eggless version of a boozy red Wine Cake that’s going to bring you all the love and warmth with its decadent flavors, and make you happy high! This is one of those Eggless Cakes, which is also all things festive and fun.

wine cake sliced and served on a white platter with a glass of red wine kept in the background.

About Wine Cake

Although, the Fruit Cake is what truly represents the spirit of a sweet Christmas goodie, this Wine Cake is no less.

Because in this particular cake too, the presence of alcohol, in the form of red wine, is enough to make you feel the joy around and comfort you as well.

Got bottles of red wine at home, and don’t really want to drink them just like that? Also, are in a mood to experiment baking with alcohol in your kitchen?

Your answer lies in this Wine Cake. It is an easy and delicious recipe, with which you will be able to make the most moist, soft, eggless and boozy cake.

I have loosely adapted this recipe of Wine Cake from my other favorite recipe of the Christmas Fruit Cake made with rum. This recipe also is an eggless cake version.

So, when you compare both these cakes, you’ll find a lot of the ingredients similar in both of them. I also have a fruit cake variant made with apple juice and called as the Plum Cake here in India.

This Wine Cake can be easily veganized. I have mentioned the substitutions in the tips section and recipe details below.

About My Recipe

Soaking the nuts, dry fruits and other similar ingredients is an important part of making this Wine Cake.

Traditionally, when any such cakes with nuts, dried fruits and alcohol is made, an essential element of them is soaking the nuts and dried fruits in the alcohol for a long period of time.

At fine dine restaurants and 5 or 7-star hotels, they actually have a cake mixing festival, which takes place weeks before Christmas.

Basically, this involves all the employees and sometimes guests too, mixing these ingredients in the choice of alcohol like rum, wine, etc.

This mixture is then kept to mature for the longest time. Then, finally used in baking the grandest and most delish cake, either on the eve or on the day of Christmas.

In my egg-free Wine Cake too, I have soaked seedless dates, almonds, cashews, walnuts, golden raisins, sultanas, glazed red cherries, tutti frutti, candied orange peel and candied ginger in the red wine (Cabernet Sauvignon), for a good 2 weeks, that is 14 days.

You can choose to keep this for a longer time. But then make sure, to plan out the recipe that way.

After baking the Wine Cake, wrap the cake once its cooled. If had straightway, the wine flavor is a bit strong. If you keep the cake for 2 to 3 days, the flavors become subtle and mellow down.

The red Wine Cake is moist, soft and tastes too good for an eggless version. You can choose to make as more loafs at a time and then use it as a gifting goodie as well during the festive season.

Step-by-Step Guide

How to make Wine Cake

Soak Nuts and Dry fruits

1. First chop ½ cup seedless dates, ¼ cup almonds, ¼ cup cashews, 4 to 5 halved walnuts, 5 to 6 glazed red cherries and a few candied orange peels and candied ginger.

You will require 1 tablespoon each of the chopped candied orange peels and candied ginger.

chopped nuts and dry fruits for wine cake.

2. In a bowl or jar, soak the chopped nuts and dry fruits in 1 cup red wine. Cover and keep this bowl or jar in a cool, dry place.

I kept the bowl out for 3 days, and then for the remaining days, I kept in the refrigerator. Every alternate day, shake the jar or stir the soaked ingredients in the bowl.

chopped nuts and dry fruits soaking in red wine.

3. The soaked nuts and dry fruits on the 14th day.

soaked nuts and dry fruits on 14th day.

Make Wine Cake

4. Sieve 2 cups all-purpose flour (maida) with 1 pinch salt, ½ teaspoon baking soda and 1 teaspoon baking powder.

Add ¼ teaspoon cinnamon powder, ¼ teaspoon grated nutmeg and 1 teaspoon instant coffee. Mix well.

Also remember to preheat your oven for 15 minutes at 200 degree C/390 degrees F.

spice powders and instant coffee added to mixture of all purpose flour, salt, baking soda and baking powder.

5. Now, add the soaked nuts and dry fruits, ½ cup + 2 tablespoons dark brown sugar (or brown sugar) and 2 tablespoons curd (yogurt) dissolved in 1 tablespoon water.

soaked nuts and dry fruits, brown sugar and dissolved curd added to flour mixture.

6. Add ¾ cup oil, ½ cup milk and 1 teaspoon vanilla extract or essence.

oil, milk and vanilla extract added to flour mixture.

7. Fold the wet ingredients into the dry ingredients.

wet ingredients folded in dry ingredients.

8. Pour the prepared batter in a greased or butter paper lined cake pan. I used 2 cake pans of 3.5 x 7.5 inches width.

prepared batter poured in 2 lined cake tins.

9. Bake the cake in a preheated oven for 200 degree C/390 degrees F for about 50 minutes to 1 hour. The time taken to bake will vary depending upon your oven.

baked wine cake in 2 cake tins.

10. Place the loaf pan/pans on a wired rack to cool. When the Wine Cake has cooled, remove it gently from the pan.

When the cake is completely cooled, wrap the cake in an aluminium foil or cling film and allow the cake to mature for 2 to 3 days (at room temperature or in the fridge) before serving. I served it after 3 days.

wine cake sliced and served on a white platter.

Expert Tips

  1. To make vegan Wine Cake, use soy yogurt or cashew yogurt, instead of dairy yogurt. Use soy milk, almond milk or cashew milk, instead of dairy milk.
  2. You can also use apple juice, instead of wine, and soak the dry fruits for a day or two in the apple juice.
  3. I kept the soaked dry fruits bowl out for 3 days. Then, the rest of the days I kept it in the refrigerator. Every alternate day, stir the ingredients in the bowl or shake the jar.
  4. The time to bake the Wine Cake will vary, depending upon the make of your oven.
  5. After the cake cools completely, wrap it in an aluminium foil or cling film. Keep it for 2 to 3 days at room temperature or in the refrigerator, so that it can mature well. Then, serve.

More Eggless Cake Recipes To Try!

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eggless christmas wine fruit cake recipe

Wine Cake (Eggless)

An easy, delicious recipe to make a moist and soft Wine Cake without eggs. The recipe is made with red wine and has plenty of nuts and dry fruits flavored with ground spices
5 from 7 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Cuisine World
Course Desserts
Diet Vegetarian
Difficulty Level Moderate
Servings 10 slices
Units

Ingredients

For soaking

  • 1 cup red wine
  • ½ cup seedless dates
  • ¼ cup almonds
  • ¼ cup cashews
  • 5 to 6 glazed red cherries
  • 1 tablespoon tutti frutti
  • 1 tablespoon candied orange peel – finely chopped, optional
  • 1 tablespoon candied ginger – finely chopped, optional
  • ¼ cup golden raisins
  • ¼ cup sultanas – optional
  • 4 to 5 walnuts – chopped

Other ingredients

  • 2 cups all-purpose flour
  • 1 pinch salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon instant coffee
  • ¼ teaspoon cinnamon powder
  • ¼ teaspoon nutmeg powder (ground nutmeg)
  • ½ cup + 2 tablespoons dark brown sugar or brown sugar
  • ¾ cup oil – any neutral flavored oil like sunflower oil
  • 2 tablespoons Curd (yogurt) dissolved and mixed in 1 tablespoon water
  • ½ cup milk
  • 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
  • 1 tablespoon cacao nibs – optional

Instructions
 

Preparation

  • First chop the dates, almonds, cashews, walnuts, glazed cherries, candied orange peels, candied ginger.
  • In a bowl or jar soak the chopped nuts and dry fruits as well the tutti frutti, raisins and sultanas in red wine.
  • Cover and keep this bowl or jar in a cool dry place. For 3 days I kept the bowl out and then for the remaining days I kept in the fridge. Every alternate day shake the jar or stir the bowl.

Making wine cake

  • Sieve the all-purpose flour (maida) with salt, baking soda and baking powder. Add cinnamon powder, grated nutmeg and instant coffee. Mix well.
  • Preheat your oven at 200 degree C/390 degrees F for 15 minutes. Grease a 6 to 7 inches diameter round cake pan or a regular loaf pan with some oil or line the pan with parchment paper.
  • In a small bowl, stir and mix 1 tablespoon water with 2 tablespoons curd/yogurt until smooth. Set aside
  • Next add the soaked nuts and dry fruits mixture, cacao nibs, brown sugar, yogurt and water mixture, oil, milk and vanilla extract.
  • Fold the wet ingredients into the dry ingredients to get an even batter.
  • Pour the batter in the greased or parchment paper lined cake pan of 6 to 7 inches diameter.
  • Bake the eggless wine cake in a preheated oven for 200 degree C/390 degrees F for about 50 mins to 1 hour or till a toothpick inserted in the cake comes out clean.
  • Keep the cake in the middle rack with both the top and bottom heating elements of the oven on.
  • If the top of the cake gets to brown quickly, then cover the top with aluminium foil or parchment paper.
  • Place the cake pan on a wired rack to cool. When the red wine cake has cooled completely, remove it from the pan.
  • Wrap the cake in an aluminium foil or cling film and allow the wine cake to mature for 2 to 3 days (at room temperature or in the fridge) before serving.
  • Slice and serve Wine Cake as a dessert or sweet.

Notes

  • For vegan substitutions, use soy yogurt or cashew yogurt. Use soy milk, almond milk or cashew milk instead of dairy milk.
  • You can also use apple juice instead of wine and soak the dry fruit for a day or two in the apple juice.
  • The approximate nutritional information is for one slice of the cake.

Nutrition Info (Approximate Values)

Nutrition Facts
Wine Cake (Eggless)
Amount Per Serving
Calories 419 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Cholesterol 2mg1%
Sodium 75mg3%
Potassium 290mg8%
Carbohydrates 50g17%
Fiber 2g8%
Sugar 25g28%
Protein 5g10%
Vitamin A 20IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 1mg1%
Vitamin D 1µg7%
Vitamin E 8mg53%
Vitamin K 2µg2%
Calcium 70mg7%
Vitamin B9 (Folate) 51µg13%
Iron 2mg11%
Magnesium 38mg10%
Phosphorus 126mg13%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

This Wine Cake recipe post from the blog archives first published in December 2013 has been republished and updated on December 2022.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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77 Comments

  1. Hi Dassana,

    I am planning to make this cake on Christmas. I have few questions, it would be very kind of you if you get time to answer these.
    1. Can I soak all the nuts and fruits now in red wine? (will make after 1.5 months)
    2. Can we substitute maida with whole wheat flour? If yes, any other change in recipe?
    3. You mentioned to cling wrap and let it mature for 3-4 days. Could you tell in refrigerator or at room temp?

    Thanks a ton 🙂 You are my go to person for any recipe.

    1. garima, of course i will.

      1. yes you can soak the fruits in red wine. keep in the fridge though.
      2. you can substitute maida with atta. since atta absorbs more liquids, you can add more milk. so you add 2/3rd to 3/4th cup milk. this will depend on the quality of atta.
      3. the cake needs to me matured at room temperature. it will not get spoiled as the temperature is cold in december.

      welcome garima ????

      1. Thanks for your prompt reply Dassana. Will definitely try this.
        I am planning to use dried fruits like blueberry, cranberry, strawberry in this. Already excited!

        1. welcome garima. yes you can various types of berries. enjoy and happy baking.

        2. Hi Dassana,

          Finally tried this few weeks before Christmas as I had excess soaked dried fruits and the cake turns out to be too good. My mom who was hesitant to try due to the presence on wine loved it too.

          I used whole wheat flour so have to use almost a cup of milk. The cake was bit crumbly which was expected of such a heavy cake but it was super yum.

          Thanks a lot for sharing. It paired well with vanilla ice-cream too.

        3. thank you garima. now you can easily make it before christmas ????
          pairing with vanilla ice cream is great. i have to serve it this way next time.

  2. Thanks for the recipe. I made this cake yesterday and am very happy with the result! I soaked the fruit in rum & did not add cacao nibs. Couldn’t wait for 3 days, so tasted it today. Awesome taste! Will try with red wine next.Wish you a very happy new year!

    1. thats nice to know anuradha. thanks for sharing. cacao nibs can be skipped. wish you too a happy new year.

  3. Hello Dassana ji, I followed your suggestion and used 3/4th cup of sugar since I had skipped on tutti fruiti and candied cherries. The cake turned out absolutely delicious and rustic with just the right amount of sweetness. Thank you for the recipe. Merry Christmas and happy new to you and your family. Reshma

    1. okay. then 3/4th cup sugar is fine. thanks for sharing the positive feedback on the wine cake recipe. most welcome and wish you and your family too season’s greetings as well as a happy new year.

  4. Dear Dassana,
    I have kept the dry fruits for marination in Merlot red wine. Before baking I just wanted to confirm if 1/2 cup + 2 tbsp of sugar would give enough sweetness for 2 cups of maida used in this recipe? Can I increase the quantity of sugar slightly or this is supposed to be a slightly bitter cake? Would appreciate your valuable suggestion. Thanks.

    1. reshma in the recipe along with sugar the dry fruits also contribute to the sweetness. especially dates, figs, sultanas, cherries, tutti frutti and raisins. if you add more sugar, the overall taste of the cake becomes more sweet as the sweetness of the dry fruits is also felt eating the cake. if you want you can increase the amount of sugar. overall you can add 3/4th cup of sugar. the cake will be more sweet.

  5. hi Dassana! i followed your recipe adding port wine,hazelnuts,pecans,macadamia nuts,prunes,cranberries
    it resulted into a beautiful flavoursome cake with right amounts of sweetness.infact I’ve been requested to bake another one as a gift.
    Thank you for this recipe as it was my long time wish to prepare & serve my family & friends a wine cake for Christmas.
    Merry Christmas & a happy and healthy New Year to u & your family.5 stars

    1. thank you meveera. you have added lovely mixture of nuts. nice to know that you have been requested to prepare another wine cake.

      wish and your family too a merry christmas and happy new year.

  6. Hi Dassana,

    I have soaked the dry fruits for 2 weeks as per the instruction above. But my dry fruits didn’t bring the wine. The wine is still left in the bowl. What should I do? Should I keep for more days in the fridge or should I use only the dryfruits and throw the remaining wine?

    1. some wine will be left. you can add the leftover wine in the batter. no issues. the fruits will get the flavor of wine in them.

  7. Plan to try your recipe next day..
    Can you pls upload homemade wine recipe?

    1. shalbin, there are lot of pending recipe request. i don’t know when i will be able to put this homemade wine recipe.

  8. Itz really useful for me for the cake preparation…i am planning to prepare it 2day, itz christmas…
    After preparing will let u know…
    Thank you2 stars

  9. hi,
    i just wanted to know that i bake a cake in plastic container.is it safer to bake d cake?????
    can i bake this cake in that container or not and i used to bake it on 900 degree C.is this d right method to bake d cake. waiting for ur reply

    arpita

    1. don’t bake in a plastic container. its not good for health and the plastic will melt too. 900 degree celsius? its a very very high temperature. baking is done at temperatures from 150 to 250 degrees celsius.

  10. Hi Dasanna,

    I have been looking for a simple eggless wine christmas cake recipe. This seems to be the apt one. Will try it this Christmas and let you know. Just one question, can i use self raising flour instead of maida. Will that make the cake better. Awaiting your response.
    Meanwhile am going shopping for Wine and the fruits. :-))

    Love
    Rashmi

    1. hi rash, you can make this wine fruit cake with self raising flour. so just don’t add baking powder and salt as self raising flour already has it. and add about 1/4 tsp of baking soda instead of 1/2 tsp.

    1. thanks soumya. orange peel gives a subtle sweet bitter taste. but you can skip it.

  11. Hi Dassana,

    I have bought a Indesit Electric Cooker, it is just like normal gas. If I have to bake cake in what temperature should I bake and also which mode (Top & Bottom Mode) and if preheat then should I preheat for 10 mintues?5 stars

    1. sunita, i am sorry i am unable to help you. as i have never used it. i have a electric cooker but it is only meant for cooking rice and steaming vegetables. you have to check the manual and follow it.

  12. Dear Dassana,

    Firstly, thank you for creating this food blog/website. I am sure, am gonna learn a lot.
    I am planning to make this cake for Xmas and have a couple of queries…..
    1. Can i use Port wine to soak the dryfruits
    2. Do we need to glaze the tutty fruity as well
    3. I have a microwave, will use the convection mode.. Will the temp settings be same as mentioned in your recipe or will that differ. Please advice
    4. Should the cake be kept in fridge while its maturing or should it be kept out
    I am new with baking hence a lot of queries. Appreciate your response 🙂

    Thanks
    Lakshmi

    1. thanks lakshmi
      1. you can use port wine
      2. i did. but if you don’t want you can skip.
      3. bake at 180 degrees in the convection mode. preheat also in the same mode. the time will vary and might be faster in the microwave oven.
      4. you can keep put for a day or two and then keep in the fridge.

  13. Hi Dassana,

    Can I make Christmas cake in Pressure cooker without keeping whistle or can I make the cake in tava (putting the sand) and keeping cake tin on top covering with silver foil ???

    1. you can make this cake in the pressure cooker without keeping the whistle. you can sprinkle some sand on the bottom of the cooker and then place the cake pan on top of the sand. don’t make on tava. it will take a lot of time to bake in the cooker. about 1 hour or more.

        1. Dear Dassana,
          I have made this week in port wine and it came out to be hit. I baked the cake in 150 degree, for 1 and half hour in top and bottom mode.

          I simply love all ur baking recipes as its all eggless. Normally we buy wine cakes from vinenna in Mumbai. But finally I can bake Christmas cakes. Once again thank for posting this recipe and keep posting more eggless recipes.

        2. welcome sunitha. glad to know this. thanks for sharing your positive feedback.

  14. Hi Dassana,

    I tried this cake at home, it went well. but the outer layer of cake became hard and it was breaking while cutting into pieces. the same thing happens with me while baking breads too. taste wise it will be good but shape will not be perfect. not sure what goes wrong. i tried to bake with cover and without cover but the issue still persists 🙁

    please advise.

    1. okay. let me know for how long you pre heat and which oven you use – OTG or the convection mode in microwave oven? if using OTG then which heating element you use – top or bottom or both.

      1. I faced the same problem, my outer layer got burnt. I used OTG top and bottom element and preheat the Oven for 20 min.5 stars

        1. seema, oven temperatures vary. when using both the top and bottom heating elements do not keep the pan close to the top heating element. if there is a fan in the OTG, then the baking will be quick and the temperature will also be higher. so in this case reduce the temperature or reduce the time. you can reduce the temperature by 10 to 15 degrees celsius and time also by 10 to 15 minutes.

          preheating for 20 minutes is fine. when you see the top getting browned faster, then its better to cover with aluminium foil so that the top does not get burnt. usually i keep the pan in the center rack or the second lower rack and not close to the top heating element. alternatively you can also just use the bottom heating element and bake cakes. hope this helps.

  15. Thanks for the lovely recipe! Can i use demerara sugar instead of brown sugar and melted butter instead of oil?

  16. Hi dassana,
    This cake looks good..but if I make this with apple juice instead then do I need to mature the cake before serving??
    Also can i use regular sugar instead of brown sugar??

    1. instead of using sugar, use powdered sugar or castor sugar. but using brown sugar gives a dark brown color to the cake.

  17. Hi dassana,
    This cake looks good..but if I make this with apple juice instead then do I need to mature the cake before serving??

  18. I must say eggless version looks so perfect and yum. I like the idea of wine soaking and frankly this option is totally new to me. Also, addition of cocoa nibs is something which dint cross my mind. Hats off to you for developing eggless versions so perfect.

  19. Hi Dassana,
    I knew they make Christmas cake with rum didn’t know v could use wine too niceeeee loving the texture, must be very flavorful and good kick 🙂

  20. is dat compulsory to live dry nuts to soaked for 4days can we kept it for a day

  21. Dassana

    Any alternate of oven and microwave…….I mean …with pressure cooker etc.

    1. hi renuka, this cake cannot be made in the pressure cooker. it will take too much time and may not even bake well.

  22. hey..dat luks Tempting..hav tried egg version of xmas fruit cake last year…will try ur’s dis time :D..Merry Xmas in advance

  23. Gorgeous cake! I never made cake with wine – I will give it a try for sure! I love the deep color and I bet it gives nice subtle taste too.

  24. WOW!!! Vegan fruit cake for Christmas? I am there! I think I might add a bit more fruit and some more nuts and I might soak my fruit in booze but I never thought that I would get to have Christmas cake again so cheers for this wonderful recipe 🙂

  25. Lovely recipe Dassana. If i may ask u, if we soak cake in juice or whatever for more days does it in case effects the taste also?

    1. it does affect the taste. but if short of time, the dry fruits can be soaked for a day.

  26. Wow,I’m always awed by how you transform traditional recipes into egg-free versions.I know how difficult it can be to create the same texture and taste in a cake without eggs.Have tried it a couple of times but when I’m baking for ourselves and friends I always stick to the tried and tested version.The cake looks really moist and I’m sure delicious as well!