Wine Cake from Thug Kitchen

winecake

Joining the Thug Kitchen cookbook series is the third installment, Thug Kitchen 101: Fast as F*ck. Just ’cause you’re a tough cookie and can take the heat in the kitchen doesn’t mean you shouldn’t embrace a diet focused on fruits and vegetables; even thugs need nutrition. So authors Michelle Davis and Matt Holloway fill their newest cookbook with prose that directs a tough attitude toward plant-based eating and that’s convenient, affordable and quick.

There are more than 100 recipes that each take around 40 minutes from start to finish with highlights like sundried tomato carbonara, sweet potato al pastor tacos and almond cake with peach caramel. The book even gets into the fine details of commonly used ingredients in plant-based dishes like tempeh and nutritional yeast, teaching that a vegetarian diet is approachable to all home chefs.

Naturally, this Wine Cake caught our eye since we’re always looking for new ways to imbibe a bottle. As the saying goes, we want to have our cake and eat it too. You’ll find that white wine is used in both the cake and the frosting for a wine and sugar-packed hit. Everything in moderation, right?

Print Recipe
Wine Cake from Thug Kitchen
Cook Time 50 minutes
Servings
cake
Cook Time 50 minutes
Servings
cake
Ingredients
Sweet Sugar Glaze
¼ cup wine, same wine used for cake batter
Instructions
PREHEAT oven to 350 °F. Grease and flour a standard bundt pan.
WHISK together the sugar, oil, coconut milk, wine and vanilla in a large bowl.
WHISK together the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl.
STIR the dry mixture into the wet, then mix that shit up until there aren’t any more huge dry clumps. Don’t overmix this though, just chill out.
POUR the batter into the prepared pan and bake until a toothpick stuck into it comes out clean, 35 to 45 minutes. Let it cool in the pan for 10 minutes, then stick a plate on top of the bundt pan, flip it over to get the cake out of the pan and onto the plate to cool.
ADD the glaze once the cake has cooled. Whisk together the powdered sugar, wine, lemon juice and vanilla until there aren’t any clumps. Drizzle over the cooled cake and slice it up.
Ingredients
Sweet Sugar Glaze
¼ cup wine, same wine used for cake batter
Instructions
PREHEAT oven to 350 °F. Grease and flour a standard bundt pan.
WHISK together the sugar, oil, coconut milk, wine and vanilla in a large bowl.
WHISK together the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl.
STIR the dry mixture into the wet, then mix that shit up until there aren’t any more huge dry clumps. Don’t overmix this though, just chill out.
POUR the batter into the prepared pan and bake until a toothpick stuck into it comes out clean, 35 to 45 minutes. Let it cool in the pan for 10 minutes, then stick a plate on top of the bundt pan, flip it over to get the cake out of the pan and onto the plate to cool.
ADD the glaze once the cake has cooled. Whisk together the powdered sugar, wine, lemon juice and vanilla until there aren’t any clumps. Drizzle over the cooled cake and slice it up.

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