Vegan mulled wine cake

Name: Vegan mulled wine cake
Prep time: 15 min
Total time: 55 min
Yield: 12
Ingredients: 1 tsp baking powder; 1 tsp sodium bicarbonate; 150 g icing sugar; 170 g cane sugar; 1 parcel vanilla sugar; 300 g white flour; 40 g cocoa powder; 2 tsp gingerbread spice; 1 pinch salt; 1 ¾ dl rapeseed oil; 1 ½ dl oat drink or other vegan milk; 100 g vegan, dark chocolate; 2 ½ dl mulled wine; 4 ½ tbsp mulled wine

Ingredients

12 pieces

Hint:

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
kochen@bettybossi.ch

Batter

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

Icing

150 g icing sugar

4 ½ tbsp mulled wine

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Utensils

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How it's done

Batter

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.

Bake

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.

Icing

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

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«Vegan mulled wine cake»

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12 pieces

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Vegan mulled wine cake

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