Grape & olive oil cake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8-10
  • ¾ cup all-purpose flour or spelt flour
  • ½ cup almond meal (ground almonds)
  • 2 tsp (1 sachet) baking powder
  • pinch of salt
  • ½ cup olive oil (not extra-virgin)
  • ¾ cup coconut sugar (or ½ cup light brown un-refined sugar)
  • 1 vanilla bean seed (or 1 tsp vanilla extract)
  • 3 large eggs
  • 2 cups white grapes (remove seeds if you wish)
  • 1 tbsp raw cane sugar (optional)
  • Note: If you are like me and like only mildly sweet cakes, than you can reduce coconut sugar quantity and use only ½ cup.
  1. Preheat oven to 175 C (350 F). Grease and flour 26 cm (10 inch) springform baking pan.
  2. In a smaller mixing bowl combine flour, almond meal, baking powder and salt.
  3. In a larger mixing bowl whisk with an electrical mixer olive oil, sugar and vanilla. Add eggs, one at a time, until all well combined.
  4. Stir in flour mixture.
  5. Pour the batter into the prepared pan and bake for 10 minutes. Remove the cake from the oven and gently place the grapes on top, in even layer. Sprinkle the grapes with 1 tbsp of sugar (optional).
  6. Put the cake back in the oven and bake for another 25-30 minutes or until tester comes out clean.
  7. Cool 10 minutes, then remove pan’s outer ring, and cool completely.
  8. Dust with some powdered sugar (optional) and serve warm or at room temperature. Enjoy!
Recipe by Travelling oven at