Grape Cake
This grape cake is moist and tender with bursts of grapes in every bite and topped with more sugared grapes for the ultimate grape dessert.
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.
Nutrition
Calories: 494kcalCarbohydrates: 69gProtein: 7gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 90mgSodium: 302mgPotassium: 173mgFiber: 4gSugar: 42gVitamin A: 429IUVitamin C: 2mgCalcium: 100mgIron: 2mg
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