This easy harvest grape cake celebrates the beginning of fall with one of its most luscious seasonal produce. Serve this healthier dessert with a dollop of yogurt or whipped cream and a sprinkle of powdered sugar for the ultimate indulgence.
Even though I am always sad when summer ends, I love all the delicious fall fruits and vegetables the new season offers. Especially grapes, which are not only delicious when made into wine. They are also a real treat when turned into indulgent desserts.
As I embrace baking with nutrition in mind, this easy grape cake recipe is a healthier approach without compromising taste. This fluffy and moist cake combines the natural sweetness of fresh red grapes with warm, exotic cardamom for a lighter dessert.
So, get into the kitchen and create a cake with fresh, wholesome ingredients and the magic of cardamon's warm embrace!
If you love a healthier easy-to-bake dessert, try this grain-free orange cake with cardamom frosting and healthier carrot cake cupcakes to satisfy your cravings without guilt.
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Why you'll love this recipe
- Aromatic and flavorful – This cake combines the natural sweetness of fresh red grapes with exotic cardamom, creating a uniquely delicious taste experience.
- Nutritious teat – With wholesome ingredients and reduced added sugars, this grape cake is a lighter dessert without compromising flavor.
- Simple to make – This easy grape cake recipe is easy to make for experienced bakers and beginners. You can whip up this delightful dessert in no time and impress your family and friends with your baking skills!
- Perfect for occasions – Whether you host a family gathering, a brunch with friends, or a special celebration, this harvest grape cake is an ideal addition for every occasion.
Ingredient notes
- Spelt flour – I use spelt flour in this recipe to add more complex carbs. But this recipe would also work with regular flour.
- Red grapes – Opt for fresh, ripe, and seedless red grapes for the best flavor.
- Baking powder and baking soda – These leavening agents make this cake rise and shine.
- Brown sugar – The unrefined sugar variety adds a slight caramel flavor to the grape cake.
- Eggs – Use medium eggs and let them come to room temperature for even mixing before using them.
- Vanilla extract – Almost any baking recipe benefits from a hint of vanilla. I use pure vanilla extract for the best flavor.
- Cardamom – With its slightly tangy and minty aroma, cardamon gives this cake a fresh feel while being rich. For the freshest taste, use whole cardamom pods and grind the seeds before adding them to the recipe.
- Vegetable oil – Use light-tasting vegetable oil like rapeseed or sunflower oil.
- Yogurt – Choose plain, unsweetened full-fat yogurt for this recipe for a creamy texture and tangy taste.
See recipe card for quantities.
Tips & substitutions
- Choosing the grapes – Use seedless grapes when baking with them. Also, opt for smaller grapes. They contain less water and keep the cake fluffy.
- Flour options – You can also use whole-wheat flour in this recipe. For a gluten-free version, you can try using a gluten-free all-purpose flour blend or almond flour, though the texture may vary.
- Avoid overmixing – When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a dense and tough cake.
- Baking time – The oven temperatures may vary, so check the cake by inserting a toothpick into the center. If it comes out mostly clean, the cake is done.
- Cooling the cake – Allow the grape cake to cool in the pan for at least 10 minutes before serving. This helps prevent the cake from breaking and ensures it retains its shape.
How to make a grape cake
Step 1: Preheat the oven to 175°C (350 °F) and line the bottom of a springform pan with parchment paper. Wash the grapes, pat them dry, and remove them from the vine. Cut big ones in half.
Step 2: Mix the spelt flour with baking powder, baking soda, and a pinch of salt in a bowl.
Step 3: Whisk together the brown sugar, eggs, vanilla extract, cardamom, vegetable oil, and yogurt in another bowl.
Step 4: Sift the flour mixture into the wet ingredients and whisk until smooth without lumps.
Step 5: Slightly coat the grapes in flour and fold them into the dough.
Step 6: Transfer the dough to the baking pan.
Step 7: Scatter over some more grapes and bake in the oven for 45-50 minutes, until a toothpick inserted into the dough comes out mostly clean.
Step 8: Take the cake out of the oven and let it cool in the baking pan. Then, remove the cake from the pan, sprinkle the cake with powdered sugar if you like, and serve.
Expert tip
To ensure the red grapes are evenly distributed and do not sink to the bottom during baking, toss them lightly in a small amount of flour before gently folding them into the cake batter. This simple step will help the grapes stay suspended in the batter, resulting in a beautifully distributed and visually appealing grape cake.
What to serve with harvest grape cake
The easy grape cake is a versatile dessert that can be paired with various toppings and dishes. Here are my delicious serving ideas:
- Ice cream – Serving a scoop of this peanut butter nice cream alongside the cake creates a delightful combination of warm and cold flavors, making it a perfect treat for any season.
- Sweet sauce - Top the grape cake with this thick vegan caramel sauce for a creamy addition.
- Yogurt – For a healthier option, try serving the cake with a side of plain yogurt. The tanginess of the yogurt balances the sweetness of the cake and provides a nice contrast in taste and texture.
- Fresh berries – Create a vibrant fruit medley with this quick mixed berry compote. The berry's natural tartness complements the sweetness of the cake and adds a pop of color.
- Fruit salad – This refreshing stone fruit salad with plums, peaches, and raspberries adds a tangy flavor that pairs well with the sweetness of the grape cake.
- Herb-roasted vegetables – Roasted vegetables like these air fryer crispy roasted carrots or herb-roasted butternut squash create a savory accompaniment to the cake.
- Iced tea – This diy peach iced tea complements the cardamom in the cake and enhances the overall tea time experience.
- Infused water – Make one of these healthy infused waters for a simple and refreshing beverage that cleanses the palate between cake bites.
Recipe FAQs
You can use green or black grapes instead of red grapes in this recipe. While the recipe specifically mentions red grapes for their vibrant color and slightly sweeter taste, you can experiment with different grape varieties.
Line the bottom of the cake pan with parchment paper. Cut a circle of parchment paper to fit the pan's bottom and place it in before adding the batter. The parchment paper will prevent the cake from sticking to the pan and make for easier removal.
To properly store any leftover grape cake, allow the cake to cool completely after serving. Then, place the cake in an airtight container and store it in the fridge for 2 to 3 days.
Freezing the cake is a great way to preserve its freshness and enjoy it at a later time. Allow the cake to cool completely after baking and before freezing. Wrap the whole cake or individual slices tightly in plastic wrap. The grape cake can be kept in the freezer for 2-3 months.
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📖 Recipe
Easy Harvest Grape Cake
Ingredients
- 200 g spelt flour (1 ¼ cups)
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
- 100 g brown sugar (½ cup)
- 2 medium eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cardamom
- 100 ml vegetable oil (¼ cup + 3 tbsp)
- 150 g plain full-fat yoghurt (½ cup + ½ tbsp)
- 250 g red, seedless grapes (1 ⅔ cups)
- powdered sugar to garnish
Instructions
- Preheat the oven to 175°C (350 °F) and line the bottom of a springform pan with parchment paper. Wash the grapes, pat them dry, and remove them from the vine. Cut big ones in half.
- Mix the spelt flour with baking powder, baking soda, and a pinch of salt in a bowl.
- Whisk together the brown sugar, eggs, vanilla extract, cardamom, vegetable oil, and yogurt in another bowl.
- Sift the flour mixture into the wet ingredients and whisk until smooth without lumps.
- Slightly coat the grapes in flour and fold them into the dough. Transfer the dough to the baking pan. Scatter over some more grapes and bake in the oven for 45-50 minutes, until a toothpick inserted into the dough comes out mostly clean.
- Take the cake out of the oven and let it cool in the baking pan. Then, remove the cake from the pan, sprinkle the cake with powdered sugar if you like, and serve.
Notes
- Flour options – You can also use whole-wheat flour in this recipe. For a gluten-free version, you can try using a gluten-free all-purpose flour blend or almond flour, though the texture may vary.
- Avoid overmixing – When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a dense and tough cake.
- Baking time – The oven temperatures may vary, so check the cake by inserting a toothpick into the center. If it comes out mostly clean, the cake is done.
Nutrition
Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.
joe says
Can't wait to make this!
Yvonne says
So happy to hear that Joe. Let me know what you think when you get the chance to make it 🙂