Mulled Red Wine Cake

Name: Mulled Red Wine Cake
Prep time: 30 min
Cook time: 1 h
Total time: 7 h 30 min
Yield: 12 serving
Ingredients: 1/2 cup walnuts; 1/4 cup coconut oil; 1/4 cup coconut sugar; 1/2 cup honey; 6 eggs; 2 1/2 teaspoons orange zest; 7 tablespoons cabernet sauvignon; 3/4 cup tapioca starch; 3/4 cup coconut flour; 4 teaspoons baking soda; 1 1/4 teaspoons Chinese five-spice; 1 teaspoon cinnamon; 3/4 teaspoon salt; 1/4 teaspoon ground cloves; 1/3 cup dried cranberries; 3/4 cup coconut sugar; 6 tablespoons cabernet sauvignon; 3 tablespoons butter; 2 cinnamon sticks; 6 whole cloves; 3 tablespoons good quality rum; 1/4 cup fresh orange juice

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Additional Time
6 hrs
Total Time
7 hrs 30 mins
Servings
12
Calories
310 kcal
Cuisine
gluten-free

Mulled Red Wine Cake

Xochitl Lang

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This Mulled Red Wine Cake has all the spicy, cozy flavors of the classic holiday drink!

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Ingredients

Servings

For The Cake:

1/2 cup walnuts
1/4 cup coconut oil melted, plus additional for greasing the pan
1/4 cup coconut sugar
1/2 cup honey
6 eggs separated, at room temperature
2 1/2 teaspoons orange zest packed
7 tablespoons cabernet sauvignon at room temperature
3/4 cup tapioca starch 90 grams
3/4 cup coconut flour sifted, 66 grams
4 teaspoons baking soda
1 1/4 teaspoons Chinese five-spice
1 teaspoon cinnamon
3/4 teaspoon salt
1/4 teaspoon ground cloves
1/3 cup dried cranberries chopped

For The Glaze:

3/4 cup coconut sugar
6 tablespoons cabernet sauvignon
3 tablespoons butter
2 cinnamon sticks
6 whole cloves
3 tablespoons good quality rum
1/4 cup fresh orange juice

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Instructions

Preheat your oven to 350 degrees Fahrenheit and place the walnuts on a small baking pan. Cook until golden brown and nutty smelling, about 10-12 minutes. Set aside.
In a large bowl, using an electric hand mixer, beat together the coconut oil and coconut sugar until mixed. Add in the honey, egg yolks (placing the egg whites in a separate large bowl), orange zest, and wine and beat until well combined.
In a separate medium bowl, whisk together the tapioca starch, coconut flour, baking soda, five-spice, cinnamon, salt, and cloves. Once mixed, stir in the dried cranberries.
Add the dry ingredients into the wet ingredients and beat with the mixer until well combined.
Clean the beaters off well and beat the egg whites until stiff peaks form, about 4 minutes. Fold them into the batter a little at a time until no white streaks remain. You want to be gentle so you don’t deflate the egg whites.
Generously grease a bundt pan and sprinkle the chopped walnuts evenly over the bottom. Gently spoon the cake batter over top, spreading it out smoothly and evenly.
Bake until a toothpick inserted in the center comes out clean, about 34-35 minutes. Once removed from the oven, let it sit for 10 minutes before you begin glazing.
Once the cake has 10 minutes left in the oven, it’s time to make the glaze. Combine the coconut sugar, wine, butter, cinnamon sticks, and cloves in a medium saucepan over medium heat, whisking frequently. Once the mixture comes to a boil, cook, stirring constantly until it begins to thicken and coat the back of a spoon, about 6-7 minutes.
Remove from heat and stir in the rum and orange juice until combined. Let sit while the cake rests for 10 minutes out of the oven.
Pour the glaze into a measuring cup and remove the cloves and cinnamon sticks (you should have about 8.5 ounces of glaze). Use a long, wooden skewer to poke holes all over the cake. Pour all but 3 ounces of the glaze over top of the cake. If it pools anywhere, just poke some more holes in that spot. Let the cake stand for 10 minutes to absorb the glaze.
After 10 minutes, gently flip the cake out of the pan. Use a toothpick to poke more holes all over the top of the cake. Using a basing brush, brush the top of the cake with all the remaining glaze.
Cover the cake and refrigerate for at least 6 hours, up to overnight, so all the glaze gets absorbed.
When ready to serve, let the cake come to room temperature and then slice.

Notes

As with all gluten free baking, please weigh your flours to ensure results.

Nutrition Information

Show Details

Serving 2g Calories 310kcal (16%) Carbohydrates 40g (13%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g Monounsaturated Fat 2g Trans Fat 0.1g Cholesterol 89mg (30%) Sodium 607mg (25%) Potassium 90mg (3%) Fiber 4g (16%) Sugar 24g (48%) Vitamin A 223IU (4%) Vitamin C 4mg (4%) Calcium 34mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 310 kcal

% Daily Value*

Serving	2g
Calories	310kcal	16%
Carbohydrates	40g	13%
Protein	5g	10%
Fat	14g	22%
Saturated Fat	8g	40%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	2g	10%
Trans Fat	0.1g	5%
Cholesterol	89mg	30%
Sodium	607mg	25%
Potassium	90mg	2%
Fiber	4g	16%
Sugar	24g	48%
Vitamin A	223IU	4%
Vitamin C	4mg	4%
Calcium	34mg	3%
Iron	1mg	6%