Wine Cake (Eggless)
An easy and delicious recipe to make a moist and soft eggless wine cake. Can be veganized easily.
Servings: 10 slices
Calories: 419kcal
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 chopped candied orange peel
- ¼ cup golden raisins
- ¼ cup sultanas (optional)
- 4 to 5 halved walnuts - chopped
- 1 tablespoon chopped candied ginger (optional)
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
- ½ cup + 2 tablespoon dark brown sugar or brown sugar
- ¾ cup oil
- 2 tablespoon curd dissolved in 1 tablespoon water (yogurt)
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon cacao nibs - optional
Instructions
preparation to make wine cake
- First chop the dates, almonds, cashews, walnuts, glazed cherries, candied orange peels, candied ginger.
- In a bowl or jar soak the chopped nuts & dry fruits as well the tutti frutti, raisins and sultanas in red wine.
- Cover & 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.
- Stir 1 tbsp water in 2 tbsp yogurt till smooth.
- Now add the soaked nuts & dry fruits mixture, cacao nibs, brown sugar, yogurt+water mixture, oil, milk and vanilla extract.
- Fold the wet ingredients into the dry ingredients.
- Pour the batter in a greased or butter paper lined cake pan of 6 to 7 inches diameter.
- Bake the eggless wine cake in a preheated oven for 200-degree celsius 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 butter paper.
- When the red wine cake is still warm, remove the cake from the pan and cool on a wire rack.
- When the cake is completely cooled, wrap the cake in an aluminium foil or cling film and allow the wine cake to mature for 2 to 3 days before serving.
- The cake can be easily kept at room temperature for 2-3 days.
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.
- Nutritional info is per one cake slice.
Nutrition
Calories: 419kcal | Carbohydrates: 50g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 75mg | Potassium: 290mg | Fiber: 2g | Sugar: 25g | Vitamin A: 20IU | Vitamin B1 (Thiamine): 1mg | Vitamin B2 (Riboflavin): 1mg | Vitamin B3 (Niacin): 2mg | Vitamin B6: 1mg | Vitamin B12: 1µg | Vitamin C: 1mg | Vitamin D: 1µg | Vitamin E: 8mg | Vitamin K: 2µg | Calcium: 70mg | Vitamin B9 (Folate): 51µg | Iron: 2mg | Magnesium: 38mg | Phosphorus: 126mg | Zinc: 1mg