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    Home » Sweet Treats

    Published: Sep 16, 2022 by Yvonne

    Grape Cake

    Jump to Recipe Print Recipe
    piece of grape cake on white plate with vintage fork with grapes, linen and yoghurt on white background.

    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.

    grape cake on cooling rack with grape decoration and white plate with piece of cake next to linen.

    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
    • Ingredients
    • Instructions
    • Equipment
    • Tips and substitutions
    • Top tip
    • Recipe FAQs
    • 📖 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

    ingredients for grape cake on white background.
    • 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.

    flour, baking, powder and baking soda in bowl for grape cake.

    Mix the spelt flour with baking powder, baking soda and a pinch of salt in a bowl.

    egg and sugar dough mixture for grape cake with whisk in bowl.

    Whisk together the brown sugar, eggs, vanilla extract, vegetable oil and yoghurt in another bowl.

    sifting flour into egg and sugar mixture for a grape cake.

    Sift the flour mixture into the wet ingredients and whisk until smooth without lumps.

    folding grapes into cake dough in bowl on white background.

    Slightly coat the grapes in flour and fold them into the dough.

    cake dough with grapes in springform pan on white background.

    Transfer the dough to the baking pan.

    cake dough with grapes in springform pan on white background.

    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

    Can I use white grapes in this recipe too?

    Although I did not personally try it, I think this cake would also be great with white grapes.

    How do I store this grape cake?

    Store any leftovers in an airtight container on the counter or in the fridge if it is hot outside.

    How long does this cake keep?

    If stored in an airtight container, this cake will keep for 2-3 days.

    📖 Recipe

    piece of grape cake on white plate with vintage fork with grapes, linen and yoghurt on white background.

    Grape Cake

    Yvonne
    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.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Dessert
    Cuisine European, International
    Servings 10
    Calories 233 kcal

    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.

    Nutrition

    Serving: 1servingCalories: 233kcal
    Tried this recipe?Mention @encore_more or tag #encoremore on Instagram!

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    Reader Interactions

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      Recipe Rating




    1. joe says

      September 18, 2022 at 8:09 pm

      5 stars
      Can't wait to make this!

      Reply
      • Yvonne says

        September 25, 2022 at 6:49 pm

        So happy to hear that Joe. Let me know what you think when you get the chance to make it 🙂

        Reply

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