Gluten Free Vegan Chocolate Blackberry Cabernet Cake

This was the birthday cake I made for a good friend of mine. I have just recently started dabbling in layer cakes because I think they look grand and elegant for a birthday or other celebration. However, I'm still having trouble with some cakes in the realm of gluten free. Every time I've tried a chocolate cake recipe with a gluten-free flour base it has come out gooey in the middle. This cake was no exception. The girls said it was very tasty, but I think if you stuck with the original recipe and went for the cupcake version, you might be better off. The only modification I made to the recipe is that I poured melted chocolate over the top of the layer cake and used the blackberry cabernet buttercream between the 2 layers. 

from Sarah Bakes Gluten Free Treats

blackberry wine reduction

• 1 1/2 cups cabernet sauvignon wine or your favorite red wine
• 1/2 cup fresh or frozen blackberries

chocolate cabernet cupcakes

• 1 1/4 cups Sarah's gluten free flour blend
• 1 cup organic cane sugar
• 1/2 cup good quality cocoa powder
• 1 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup So Delicious Dairy Free unsweetened coconut milk
• 1/2 cup blackberry wine reduction
• 1/3 cup sunflower seed oil (or mild flavor oil)
• 1 tablespoon white vinegar
• 2 teaspoons pure vanilla extract

vegan cabernet buttercream

• 1/2 cup Earth Balance vegan butter, cold
• 1/4 cup organic non-hydrogenated shortening
• 3 cups organic powdered sugar, sifted
• 2-3 tabelspoons blackberry wine reduction
• 1 teaspoon pure vanilla extract
• 1 cup fresh blackberries

Start by making the blackberry wine reduction.  Place the wine and blackberries in medium saucepan.  Bring to a low boil and turn hurt down to low.  Simmer for 25-30 minutes, or until reduced by about half.  Pour wine and blackberries through a fine-mesh sieve.  Press the blackberries with the back of a spoon, just to remove the juice from the blackberries (you will need about 3/4 cup).  Set the wine reduction aside to slightly cool.  You can also make the wine reduction a day or two ahead and just store in the refrigerator.

Preheat oven to 350 degrees.  Prepare cupcake pan by lining with paper liners.  In large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda and salt.  Set aside.  Combine 1/2 cup of the warm wine reduction and coconut milk.  Stir in the oil, vinegar, and vanilla extract.  Pour over flour mixture and beat for 1 minute.  Evenly divide the cupcake batter into the prepared cupcake pan.  Bake for 16-18 minutes or until toothpick inserted in center comes out clean.  Cool in pans for 5 minutes, then invert onto cooling rack to cool completely.

To make buttercream, beat together the vegan butter with the shortening for 1 minute in large bowl of standing mixer.  Add the sifted powdered sugar, 2 tablespoons reduced wine and vanilla.  Beat for an additional 2 minutes.  Add another tablespoon or 2 of the wine reduction as needed.  Beat the buttercream until light and fluffy.  Place buttercream in pastry bag with large star tip and pipe onto cooled cupcakes.  Top with fresh blackberries.