In addition to being simple to make, this grape cake is also moist thanks to the juicy baked grapes and has just the right amount of sweetness. By adjusting how much homemade red grape syrup (concentrated from store-bought no-sugar-added grape juice) you pour over your piece, you can make it as sweet as you desire.
Fresh Red Grape Cake [Vegan, Gluten-Free]
- 1-1/2 cups gluten-free baking flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon pure stevia extract powder
- 1 cup fresh red grapes, halved
- 1-1/2 teaspoons vegan egg replacer of your choice
- 2 teaspoons water
- 1 cup unsweetened applesauce
- 1/4 cup olive oil
- 1/2 tablespoon white distilled vinegar
- 1/2 cup soy milk
- 2 teaspoons vegan butter (for greasing the springform pan)
- 3 cups grape juice (100 percent, no sugar added)
- 1/2 teaspoon organic powdered sugar*, optional
- Preheat the oven to 350 °F. Butter the springform pan. In a large mixing bowl, whisk all the dry ingredients together except the grapes. Set aside. In another mixing bowl, whisk together the egg replacer and water. Let it stand at room temperature for 2 minutes. Mix in the remaining wet ingredients.
- Pour the wet ingredients mixture into the dry ingredient mixture. Mix until just combined. Fold 3/4 cup grapes in the flour mixture. Scrape the batter into the prepared springform pan. Arrange the remaining grapes on top of the batter.
- Bake for 35 minutes until a cake tester (such as a toothpick) inserted in the center comes out clean. Place the pan onto a cooling rack and let it stand for five minutes before removing the ring. Let it cool.
- While the cake is baking, boil grape juice in a saucepan over high heat until reduced to 1/3 cup. Approximately 40 minutes.
- Remove the cake from the base and transfer it onto a serving platter. Dust the top of the cake with powdered sugar before serving. Serve with the grape syrup at the table.
To make organic powdered sugar: Use a coffee grinder or mini chopper to grind organic cane sugar into fine powder.