Every day I prepare a different cake for breakfast, today it’s the turn of the black grape juice pound cake. A simple and quick dessert to make, fragrant, soft, and delicious, also perfect for a snack. An ideal dessert for vegans and those with lactose intolerance, as it contains no milk or butter. Easy and quick to prepare. I used black grape juice, but you can replace it with any other fruit juice of your choice.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Black Grape Juice Pound Cake
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3.5 oz sunflower seed oil
- 1 cup fruit juice
- 1 packet baking powder
Tools for Black Grape Juice Pound Cake
- Pan
- Bowl
Steps for Black Grape Juice Pound Cake
Prepare and measure all the ingredients.
Also prepare the greased and floured bundt pan. I used a 9.5-inch aluminum pan, but you can also use a silicone one if you have it.
Sift the flour with the baking powder in a bowl, then add the sugar and stir. Stir with a whisk and gradually add the fruit juice until fully absorbed. Do the same with the seed oil.
Stir well until you get a smooth and lump-free mixture. Pour the mixture into the mold and put it in a preheated oven.
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Let the cake bake for 35/40 minutes, do the toothpick test before removing it from the oven. Let the cake cool down completely before removing it from the pan, when it’s completely cold put it on a plate and sprinkle with powdered sugar.
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