Fresh Red Grape Cake

• 2 teaspoons Vegan Butter (for Greasing Springform Pan)
• 1-1/2 cup Gluten-free Flour (I Used Bob's Red Mill 1 To 1 Baking Flour)
• 1/4 teaspoons Salt
• 1 teaspoon Baking Soda
• 1/4 teaspoons Pure Stevia Extract Powder (Now Brand)
• 1-1/2 teaspoon Ener-G Egg Replacer
• 2 teaspoons Water
• 1 cup Unsweetened Applesauce
• 1/4 cups Olive Oil
• 1/2 Tablespoons White Distilled Vinegar
• 1/2 cups Soy Milk
• 1 cup Fresh Red Grapes, Halved, Divided
• 3 cups Grape Juice (100%, No Sugar Added)
• 1/2 teaspoons Organic Powdered Sugar

1. Preheat the oven to 350u0b0F. Butter the springform pan.
2. 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.
3. Pour wet ingredients mixture into the dry ingredient mixture. Mix until just combined. Fold 3/4 cup grapes in the flour mixture. Scrape the batter into the prepared springform pan. Arrange the remaining grapes on top of the batter.
4. 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.
5. While the cake is baking, boil grape juice in a saucepan over high heat until reduced to 1/3 cup, approximately 40 minutes.
6. 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.
7. Note: To make organic powdered sugar, use a coffee grinder or mini chopper to grind organic cane sugar into fine powder.

butter, flour, ubc, baking soda, ubc, egg, water, unsweetened applesauce, ubc, white distilled vinegar, soy milk, fresh red grapes, grape juice, sugar

Taken from tastykitchen.com/recipes/desserts/fresh-red-grape-cake/ (may not work)