Red Wine and Blueberry Cake with Blueberry Meringue

Fabulous r  ed wine and blueberry cake with blueberry meringue recipe |

It’s been that kind of a week, my friend.  I haven’t been here for you like you deserve.  It’s likely you’ve been on the edge of your seat just wondering if I finally ended up turning into a pie, or doing something better, like going on a world tour to visit the best cupcake shops and indoor cycling classes ever.  Actually, I’ve been right here, and am still not a pie – despite the old “you are what you eat” adage. 

It’s just been that kind of a week.  And you know what happens at the end of that kind of week?

Well, I confess:  I was in the mood for something decadent. 

When it comes to decadent things, cake is really hard to beat.  But cake made with wine… well I’m pretty sure that’s hands-down as decadent as they come.

Fabulous r  ed wine and blueberry cake with blueberry meringue recipe |

For me, though, the only way to feel really good about something that decadent is to balance it out in some way.  Call me crazy, but I can enjoy something – like cake made with wine reduction – a little more if I know my body will make good use of the ingredients, too.

So I did what I do in these situations – kept the most important things and swapped out the less important ones for something better.  See, if my ultimate decadent cake requires sweetness, blueberries, red wine, and a perfectly soft and cakelike texture, then those pieces are indispensable.  Because, duh. 

But if none of that is sacrificed by using a healthier flour, fat source, sweetener, or "frosting"… then, obviously, I opt to include the healthier elements as well! 

Of course, I still have to remember to divide it into sixteen pieces, instead of four.  And then not eat four of them.  For the most decadent cake in the world, though, I think I’d do almost anything.

Fabulous red wine and blueberry cake with blueberry meringue recipe |

Red Wine and Blueberry Cake with Blueberry Meringue

dairy-free {makes 16 servings}

Fabulous r  ed wine and blueberry cake with blueberry meringue recipe |


  • 1 ¼ c. fresh or frozen (and thawed) blueberries, divided
  • 10 pitted dates (about 80 g)
  • ½ tsp. salt
  • ½ c. coconut oil
  • ½ c. sugar or Stevia in the Raw
  • 2 eggs, separated
  • 1 c. red wine
  • 1 ½ c. flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 T. sugar


  1. Preheat the oven to 350 degrees F. 
  2. In a food processor, combine (only 1 cup) blueberries through eggs to make as smooth as possible.
  3. In a small saucepan or pot, simmer the red wine and reduce to about 1/3 cup.  Running the food processor, add the wine slowly to the mixture.
  4. Add the flour, baking powder, and baking soda, and pulse to combine.
  5. Coat a 13 x 9” baking pan or two 8 x 8” pans with cooking spray.  Pour the batter into the baking pan and spread out evenly.  Bake on the center rack of the oven for 25 minutes, or until the cake is just barely baked through. 
  6. Meanwhile, heat the blueberries for about 20 seconds in the microwave.  Press the blueberries to extract as much juice as possible, and strain the juice out through a mesh strainer.
  7. In a clean, dry, mixer, whip the egg whites on high speed with a whisk attachment for a few minutes, until they begin to form soft peaks.  Add the blueberry juice and the 1 T. sugar, and continue to whip the egg whites until they form medium-stiff peaks.
  8. When the cake comes out of the oven, spread the meringue across the top of the cakes.  Place the cake back in the oven and bake for about 8 minutes, or until the peaks of the meringue brown just slightly.
  9. Allow the cake to cool to room temperature.  Gently remove the cake from the pan and place on a board or plate.  Place one half on top of the other, and slice to serve.

Makes 16 servings

Nutrition per serving (using half sugar and half stevia): 156 calories; 8 g fat (6 g saturated); 17 g carbs; 3 g protein

Need more cakes in your life? Try these fab recipes: Low-Carb Pumpkin Spice Layer Cake,  Lime in the Avocado Cake,  Blueberry-Almond Coffee Cake