Vegan mulled wine cake

Vegan mulled wine cake

Total: 55 min. | Active: 15 min.
vegan, lactose-free
Nutritional value / piece: 392 kcal
, Fat: 17 g
, Carbohydrate: 51 g
, Protein: 4 g

Have you ever tried mulled wine cake? It's a real highlight on cold days. The Christmassy flavour of mulled wine goes perfectly with chocolate, which is why these two ingredients are the star ingredients in this cake. The gingerbread spice further intensifies the cinnamon flavour and results in a vegan mulled wine cake that smells divine from the moment it leaves the oven.


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


300 g white flour
170 g cane sugar
40 g cocoa powder
1 parcel vanilla sugar
2 tsp gingerbread spice
1 tsp baking powder
1 tsp sodium bicarbonate
1 pinch salt
2 ½ dl mulled wine
1 ¾ dl rapeseed oil
1 ½ dl oat drink or other vegan milk
100 g vegan, dark chocolate, coarsely chopped


150 g icing sugar
4 ½ tbsp mulled wine
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How it's done

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In a bowl, mix the flour with all the other ingredients up to and including the salt. Combine the mulled wine, oil and oat milk, mix to form a smooth batter. Mix in the chocolate. Transfer the cake batter to the prepared tin.


Approx. 40 mins. in an oven preheated to 180 °C (convection). Remove the cake from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.


Mix the icing sugar and mulled wine to create a thick icing, spread on top of the cake.

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