Fresh Red Grape Cake

Preheat the oven to 350°F. Butter the springform pan.

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.

Pour 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.

Note: To make organic powdered sugar, use a coffee grinder or mini chopper to grind organic cane sugar into fine powder.