Description
The juicy baked fresh grapes in this gluten-free, vegan grape cake make it tender and flavorful. It is great for brunch, dessert, or an afternoon coffee snack.
Ingredients
- 2 teaspoons Vegan Butter (for Greasing Springform Pan)
- 1-½ cup Gluten-free Flour (I Used Bob’s Red Mill 1 To 1 Baking Flour)
- ¼ teaspoons Salt
- 1 teaspoon Baking Soda
- ¼ teaspoons Pure Stevia Extract Powder (Now Brand)
- 1-½ teaspoon Ener-G Egg Replacer
- 2 teaspoons Water
- 1 cup Unsweetened Applesauce
- ¼ cups Olive Oil
- ½ Tablespoons White Distilled Vinegar
- ½ cups Soy Milk
- 1 cup Fresh Red Grapes, Halved, Divided
- 3 cups Grape Juice (100%, No Sugar Added)
- ½ teaspoons Organic Powdered Sugar
Preparation
Preheat the oven to 350°F. Butter the springform pan.
In a large mixing bowl, whisk flour, salt, baking soda, and stevia. Set aside. In another mixing bowl, whisk together the egg replacer and water. Let it stand at room temperature for 2 minutes. Mix in applesauce, olive oil, vinegar, and soy milk.
Pour wet ingredients mixture into the dry ingredient mixture. Mix until just combined. Fold ¾ 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 tooth pick) inserted in the center comes out clean. Place the pan onto a cooling rack and let it stand for 5 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.
Note: To make organic powdered sugar, use a coffee grinder or mini chopper to grind organic cane sugar into fine powder.
