A simple and flavorful winter grapefruit olive oil cake that's delicious enough for dessert, but healthy enough for breakfast - no frosting required. (dairy-free, nut-free)
It's my birthday! To celebrate, I've made you a cake! And not just any cake. A simple, delicious olive oil cake made with winter's big, beautiful, ruby red grapefruit! It's to die for. And I think you'll love it, too.
Why You'll Love This Grapefruit Olive Oil Cake
This simple grapefruit olive oil cake is foolproof. No beating egg whites to stiff peaks (whatever that even means) or trying to carefully stack layers. You just mix a few simple ingredients and bake. You don't even need a stand mixer. Seriously, even novice bakers can make this cake. It's so moist, not too sweet, loaded with bright citrus flavor, and much less dense than a pound cake. And since it's made with healthy ingredients like olive oil and whole wheat flour, you can totally eat it for breakfast or a snack. Or top with a dollop of whipped cream for a light dessert!
How To Make Grapefruit Olive Oil Cake
- Stir together olive oil and grapefruit juice.
- Whisk the dry ingredients (except for sugar) in a bowl.
- In another large bowl, whisk the eggs. Then whisk in the sugar and vanilla.
- Alternate adding in the grapefruit juice mixture and the flour mixture, adding each half at a time and whisking in between.
- Pour the batter into a greased baking dish and bake.
- Let the cake cool, flip it out of the baking dish, and top with a sprinkling of powdered sugar and grapefruit segments.
Tips For Making The Best Olive Oil Cake
- Use freshly squeezed grapefruit juice for the best flavor.
- The grapefruit juice and olive oil don't have to be completely mixed, they just need to be in the same container.
- Careful not to over-mix when adding the flour. It should be just combined.
- Line the bottom of your pan with parchment paper to make it easier to turn the finished cake out.
- If you're using a dark metal pan, lower the temperature to 325°F to prevent the edges from burning.
How To Store Grapefruit Olive Oil Cake
This cake will last room temperature for 2 days, covered. Be sure to remove the fresh grapefruit from the top if it will be out at room temperature. After that, it's best to refrigerate or freeze any leftover cake.
Can This Cake Be Frozen?
This olive oil cake freezes very well! Leave off ant toppings and wrap the cooled cake tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before using.
More Grapefruit You'll Love
- Earl Grey Oatmeal with Honey Broiled Grapefruit
- Grapefruit Jalapeño Chicken
- Granny Smith Apple Citrus Salad
- Smoky Mezcal Paloma
- Easy Grapefruit Rosemary Prosecco Cocktail
- Grapefruit Arugula Farro Salad
Did you make this recipe? Please leave a star rating in the comments!
PrintEasy Grapefruit Olive Oil Cake
A simple and flavorful winter grapefruit olive oil cake that's delicious enough for dessert, but healthy enough for breakfast - no frosting required. (dairy-free, nut-free)
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8-10 servings 1x
- Category: dessert
- Method: baked
- Cuisine: American
Ingredients
- 2 tbsp grapefruit zest
- 1 cup freshly squeezed ruby red grapefruit juice
- 1 ¾ cup white whole wheat flour (or all-purpose flour - see notes)
- 1 tsp baking powder
- ½ tsp sea salt
- 3 large eggs
- 1 ¼ cups granulated sugar
- ½ tsp vanilla extract or vanilla bean paste
- ¾ cup mild flavored olive oil
Instructions
- Heat oven to 350°F. Grease a 9" springform pan or round can pan with oil and line the bottom with parchment. (See notes for metal pan.)
- Zest grapefruit to yield 2 tablespoon zest. Be careful to only get the colored part, as the white section will be bitter.
- Juice the grapefruit to yield 1 cup of juice (it took me 1 ½ grapefruits). Whisk in the olive oil and set aside.
- In a medium bowl, sift together flour, baking powder and salt. Stir in grapefruit zest. Set aside.
- In a large bowl, whisk eggs well. Add sugar and vanilla and whisk until light and fluffy.
- Slowly alternate adding flour and grapefruit mixtures to egg mixture while continuing whisk until just mixed.
- Pour batter into prepared pan.
- Bake 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven to cool. Once cooled, invert the pan onto a serving platter.
- Optional: Sprinkle with powdered sugar and serve with fresh grapefruit sections.
Notes
- If you're using a dark metal pan, lower the temperature to 325°F to prevent the edges from burning.
- If using all-purpose flour, decrease grapefruit juice by 2 tbsp.
- Use freshly squeezed grapefruit juice for the best flavor.
- The grapefruit juice and olive oil don't have to be completely mixed, they just need to be in the same container.
- Careful not to over-mix when adding the flour. It should be just combined.
- Line the bottom of your pan with parchment paper to make it easier to turn the finished cake out.
Keywords: easy grapefruit olive oil cake
Tammy says
I made this yesterday with some of my neighbor's gorgeous red grapefruit. It is delicious - unassuming and surprising! I was confused by the instruction that said, "Add sugar and vanilla and whisk until light and fluffy." I wasn't getting there with a whisk so brought out my mixer. Ultimately, I may have over mixed but I still had a great result. Thank you!
Lyn says
This is a beautiful and delicious cake! I even ordered the grapefruits.
★★★★★
Jessica Levinson, MS, RDN, CDN says
This is gorgeous Kaleigh! Perfect way to celebrate your birthday! HBD!!