Fresh Red Grape Cake Gluten Free Vegan Recipes

FRESH RED GRAPE CAKE {GLUTEN-FREE, VEGAN}

Steps:

• 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 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.

ITALIAN FRESH PURPLE GRAPE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter and flour the 9 inch springform cake pan, tapping out any excess flour. Set aside.
• In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk and vanilla extract, and mix until blended.
• Sift the flour, baking powder and salt into a large bowl. Add the lemon zest and orange zest, and toss to coat the zest with flour.
• Spoon the flour mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids.
• Stir in about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top with a spatula.
• Place the pan in the center of the oven at 350 degrees F (175 degrees C). Bake for 15 minutes, then sprinkle the top of the cake with the remaining grapes. Bake for about 40 minutes more, until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip.
• Remove from oven and cool on a wire rack. After 10 minutes, run a knife along the sides of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.