This grape cake is a simple recipe loaded with flavor, not work. Moist, tender, and topped with sugared grapes, this is the ultimate grape lover's dessert!
Cakes with grapes may have never crossed your mind, it actually makes a very sweet and lightly flavored dessert. While baking, the grapes soften and add a light fruit flavor to the cake. Adding this with olive oil lends the flavor of a traditional Italian harvest cake.
For this Italian grape cake, I have added a small amount of orange olive oil to lend a slight citrus flavor. This grape cake is also a great way to use up any leftover grapes you may have before going bad.
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Why You'll Love This Recipe
- Simple Ingredients: This cake uses basic ingredients you can find in your kitchen and any grocery store.
- Easy: This is an easy cake recipe that even beginners will have no trouble with.
- Light: This cake is sweet but light, making it a wonderful treat for any occasion.
- Budget-Friendly: Because the ingredients used for this cake are so basic, it's an affordable recipe for any budget.
Ingredients
- Grapes: The key to this amazing grape cake is using good, quality grapes. I recommend grapes from Chile. The climate is perfect for producing sweet grapes that work really well when baking. You'll also want to choose the smallest grapes possible. This way, the water content in the cake is at its lowest. Also, ensure you don't cut the grapes in half to avoid a wet cake.
- Olive Oil: For this cake, I'm using a combination of regular olive oil and orange olive oil. This lends additional citrus flavor to the cake and overall moistness. I like to use a good, high-quality, extra-virgin olive oil by Costabile (Use Code: 15GoldenGK for 15% off).
- Flour: I'm using Bob's Red Mill 1:1 gluten-free flour. If you don't have any gluten sensitivities, you can easily use regular flour for this recipe.
- Vanilla Extract: Always choose a quality vanilla extra like this one by Singing Dog Vanilla.
See the recipe card at the end of the post for a full list of ingredients and their exact quantities.
Flavor Variations and Substitutions
- To make this cake dairy-free, simply use a plant-based butter.
- If you do not have a gluten sensitivity, you can swap out the gluten free flour for regular flour.
- For even more sweetness, try topping the cake with a simple vanilla glaze.
- to change the citrus flavor, try using lemon olive oil in place of the orange olive oil.
- You can easily add ½ teaspoon of cinnamon to add more flavor.
Instructions
1: Place the topping grapes, water, and sugar in a small bowl and stir. Let the mixture sit while you bake the cake.
2: Preheat the oven to 350 degrees and lightly grease the bottom and sides of a 9-inch springform pan with coconut oil.
3: Whisk the baking powder, salt, and flour in a medium bowl and set aside.
4: Mix the eggs and sugar on high in a large mixing bowl for about 3 minutes or until they're light and frothy.
5: Add the almond milk, orange olive oil, regular olive oil, and melted butter and mix for another 30 seconds until just combined.
6: Next, slowly add the dry ingredients to the wet ingredients and mix until just combined. Fold the grapes in gently with a rubber spatula, being careful not to overmix.
7: Pour the cake batter into the prepared springform pan.
8: Bake for 40 to 45 minutes on the center rack until a toothpick inserted in the center of the cake comes out clean.
9: Cool the cake in the pan for 15 minutes. Then, carefully run a knife along the edges of the cake to release it from the pan. Remove it and let it cool completely.
10: When the cake is cooled completely, top it with powdered sugar and sugared grapes. Enjoy!
Expert Tips
- Use the smallest grapes you can find for the least amount of water released while baking and easy eating.
- I don't recommend cutting your grapes, this will make the batter too wet.
- Be sure you mix your eggs until they're light and frothy before adding the other ingredients. Otherwise, you'll end up with a flat cake.
- I used a 9-inch pan for this cake. However, you can use an 8-inch pan for a slightly higher cake, just make sure to adjust your cooking time accordingly.
- Always measure your flour by weight in grams. This makes perfect measurements every time and ensures the best possible cake.
Storage
You can refrigerate this grape cake for up to a week in an air-tight container. For longer storage, wrap the cake in a double layer of plastic wrap, then foil, and freeze for up to 2 months. Defrost on the counter and enjoy!
More Cake Recipes
If you love rich, delicious cakes and cupcakes, then check out these wonderful recipes!
FAQ
Leftover grapes can be used in baked goods like this grape cake, quick bread, or cupcakes or add them to salads. You can also remove them from their stem and freeze them in an air-tight container for about 3 months for future use.
Absolutely! Baking with grapes is a great alternative to blueberries. Always choose the smallest grapes possible. They have a higher water content than blueberries.
If you don't measure your flour accurately, you can add too much, resulting in a dry cake.
The easiest way to measure flour accurately is by weight in grams with a food scale. If you don't have a food scale, lightly spoon the flour into your measuring cup and level it off with a knife to prevent packing.
Weights vary by company. However, 1 cup of my preferred gluten-free flour, Bob's Red Mill 1:1 weighs 150 grams.
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📖 Recipe
Grape Cake
Ingredients
Sugared Grapes
- ½ cup grapes green/purple
- 1 tablespoon sugar
- 1 teaspoon water
Grape Cake
- 1 ½ cups Bob's Red Mill 1:1 gluten-free flour
- ¼ teaspoon salt
- ¾ teaspoon baking powder
- ⅔ cup sugar
- 2 eggs room temperature
- ⅓ cup almond milk room temperature
- 1 teaspoon vanilla extract
- 3 tablespoon Costabile olive oil
- 1 tablespoon Costabile orange olive oil
- ¼ cup butter melted and cooled
- 2 cups purple grapes
- Powdered sugar sifted for dusting the cake
Instructions
- First, combine the sugared grapes ingredients in a small bowl, mix, and set aside while you make the cake.
- Then, preheat the oven to 350 degrees and lightly grease the bottom and sides of a 9-springform pan with coconut oil.
- Next, whisk the baking powder, salt, and flour in a medium bowl and set asid.
- Then begin to mix the eggs and sugar on high in a large mixing bowl for about 3 minutes or until they're light and frothy.
- Add the almond milk, orange olive oil, regular olive oil, and melted butter and mix for another 30 seconds until just combined.
- Slowly mix the dry ingredients into the wet ingredients until just combined.
- Gently fold the grapes into the batter with a spatula, being careful not to overmix.
- Pour the batter into the prepared springform pan and bake for 40 to 45 minutes until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes. Then, carefully run a knife along the edges of the cake to release it from the pan. Remove and let it cool completely.
- Lastly, dust the cooled cake with powdered sugar and top it with the sugared grapes.
Notes
- Refrigerate leftovers for up to a week in an airtight container. For longer storage, freeze it for up to 2 months, wrapped in a double layer of plastic wrap and a layer of foil.
- Use the smallest grapes possible to limit the amount of water released as the cake bakes.
- To avoid a flat cake, whisk your eggs until they're light and frothy.
- Always measure your flour by weight, if possible, for the most accurate results.
- Make a dairy-free cake by using your favorite plant milk.
- A simple vanilla glaze is delicious on this cake.
- Lemon olive oil in place of orange olive creates a nice flavor variation.
Krystle says
Moist, unique, and always a crowd pleaser. My book club loved it.
JC says
This was my first time hearing of a grape cake. It was so, so good. I loved how moist it was!
Swathi says
I have made grape buns, not cake, thanks for sharing this recipe, I tried it everybody loved it.
Jeri says
I bought a bunch of red and green grapes and was worried they would spoil before I used them, and then I saw this recipe! The cake was so moist and really easy to make!
Liz says
My FIL always talked about a grape cake he had growing up! I wish he was still around and I'd bake your delicious version for him. We loved it.
NKendrick says
Awe, so happy to hear that you enjoyed it!
Leslie says
Where has this recipe been all my life? I feel like this grape cake was made just for me! So so good!
Claudia says
I’ve tried making grape cake and it’s surprisingly delicious! The grapes add a unique sweetness and moisture that really stands out.
Criss says
Just made the Grape Cake, and it’s fantastic! The grapes add such a unique and tasty twist.
Oscar says
This recipe is so easy and delivers big flavor! The grapes really stand out, making it a unique dessert that’s not too heavy.
Jean says
I never heard of a "grape" cake. It was so good. Will make again soon.