Grape Cake

5 from 11 votes

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.

Prep Time10

Cook Time45

Cooling Time45

Total Time1 40

Course: Dessert

Cuisine: American

Keyword: cake, grape cake

Servings:

Calories: 494kcal

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.

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.