This fluffy and moist grape cake celebrates the beginning of fall with one of its most luscious seasonal produce. Serve this healthier dessert with a dollop of yoghurt or whipped cream and a sprinkle of powdered sugar.
Even though I am always a bit sad when Summer ends, I love all the delicious fall fruits and vegetables the new season offers. Like, these grapes that are not only delicious when made into wine.
They are also a great addition to a fluffy and moist cake, like this grape cake. 150g (1 cup) of red grapes having just 104 calories. Moreover, the fall produce is rich in vitamins and minerals like copper, fibre and vitamins B and K.
This healthier grape cake is made with spelt flour, less sugar and these juicy red grapes. The perfect dessert to welcome the new season.
Jump to recipe
Why you'll love this recipe
- fluffy and moist
- celebrates seasonal produce
- easy recipe
- perfect for serving a crowd
For more easy and healthier baking recipes also try my Blueberry Buttermilk Muffins, Carrot Cake Cinnamon Cupcakes and Grain-Free Orange Cake with Cardamon Frosting.
Ingredients
- Spelt flour – I use spelt flour in this recipe to add more complex carbs. But this recipe would also work with regular flour.
- Baking powder and baking soda - These leavening agents make this cake rise and shine.
- Salt – A pinch of salt enhances the other delicious flavours in this cake.
- Brown sugar – The unrefined sugar variety adds a slight caramel flavour.
- Eggs – Let the eggs come to room temperature before using them.
- Vanilla extract – Almost any baking recipe benefits from a hint of vanilla. I use pure vanilla extract to add its delicious flavour.
- Cardamom – With its slightly tangy and minty taste, cardamon gives this cake a fresh feel while being rich.
- Vegetable oil – Use light-tasting vegetable oil like rapeseed or sunflower oil.
- Yoghurt – I used regular full-fat yoghurt for this recipe which makes this great taste so rich and comforting.
- Grapes – When baking with grapes, I use the seedless variety as it is more convenient to eat.
See recipe card for quantities.
Instructions
Preheat the oven to 180°C (350°F) and line the bottom of a 22 cm (9 inches) 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, vegetable oil and yoghurt 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 while still in the baking pan.
Remove from the pan, sprinkle the cake with powdered sugar if you like and serve.
Equipment
- springform pan (22 cm / 9 inches)
- parchment paper
- bowls
- spoon
- whisk
Tips and substitutions
- Use seedless grapes when baking with them. Also, opt for smaller grapes. They contain less water and keep the cake fluffy.
- You can also make this cake with regular flour instead of spelt flour. Also, try it with whole-wheat flour if you like.
- Serve this cake with a dollop of yoghurt for a wholesome treat.
Top tip
Coat the grapes in flour before folding them into the dough to prevent them from sinking to the bottom.
Recipe FAQs
Although I did not personally try it, I think this cake would also be great with white grapes.
Store any leftovers in an airtight container on the counter or in the fridge if it is hot outside.
If stored in an airtight container, this cake will keep for 2-3 days.
📖 Recipe
Grape Cake
Equipment
- 22 cm (9 inches) springform pan
- bowls
- spoon
- whisk
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 yoghurt (½ cup + ½ tbsp)
- 250 g red grapes (1 ⅔ cups)
- powdered sugar to garnish
Instructions
- Preheat the oven to 180°C (350°F) and line the bottom of the 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, vegetable oil and yoghurt 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 while still in the baking pan.
- Remove from the pan, sprinkle the cake with powdered sugar if you like and serve.
Notes
- Use seedless grapes when baking with them. Also, opt for smaller grapes. They contain less water and keep the cake fluffy.
- Coat the grapes in flour before folding them into the dough to prevent them from sinking to the bottom.
- You can also make this cake with regular flour instead of spelt flour. Also, try it with whole-wheat flour if you like.
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 🙂