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)
This post is sponsored by WinterSweetz. As always, all thoughts and opinions are my own. Thank you for supporting the brands that keep Lively Table running.
It’s my birthday! To celebrate, I’ve made you a cake! (December is just full of events, isn’t it?)
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.
I’ll let you in on a secret. I’ve never been the best at making cakes. There’s so much precise measuring of exact ingredients that goes on, which is not really how I roll in the kitchen. I’d rather add a handful of this and a sprinkle of that, and oh, I ran out of this ingredient so I’ll use another on instead. That kind of rebellion doesn’t really fly when it comes to baking cakes, so I usually shy away.
I grew up making cakes from a boxed mix. Just dump in like, 3 ingredients and beat with a hand mixer and you’re done. It works the same every single time. Of course, they were always frosted with homemade frosting (to which I unfailingly added to much milk to every single time), so they always tasted kind of homemade and yummy. But I never really learned how to make a good cake from scratch.
Luckily, this 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. I like to top mine with a sprinkle of powdered sugar, but it’s honestly sweet enough on it’s own. And the super sweet WinterSweetz red grapefruit gives it a nice citrusy brightness that I will always welcome on a winter day. (Just be sure to segment your grapefruit before using so you don’t get any bitterness from the pith.) It’s so moist and flavorful and much less dense than a pound cake.
Since this cake is made with heart-healthy olive oil and whole wheat flour, you could totally eat it for breakfast. I like it with a little yogurt for extra protein and extra grapefruit segments. It goes just beautifully with your morning cup of coffee or tea. But it’s just as delightful as an after dinner treat!
Never tried WinterSweetz grapefruit? Enter here to win a box (they are seriously the sweetest, juiciest grapefruits) and other sweet prizes! Then go make this cake to celebrate my birthday!
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)
- 2 tbsp WinterSweetz grapefruit zest
- 1 cup freshly squeezed WinterSweetz Grapefruit juice
- 1 3/4 cup white whole wheat flour (or all-purpose flour*)
- 1 tsp baking powder
- 1/2 tsp sea salt
- 3 large eggs
- 1 1/4 cups granulated sugar
- 1/2 tsp vanilla extract or vanilla paste
- 3/4 cup mild flavored olive oil
- Heat oven to 350°F. Spray a 9" springform pan or round can pan with oil and line the bottom with parchment.
- Zest grapefruit to yield 2 tbsp zest. Be careful to only get the colored part, as the white section will be bitter.
- Segment and juice grapefruit to yield 1 cup of juice (it took me 1 1/2 grapefruits). Set aside.
- In a medium bowl, sift together flour, baking powder and salt. Stir in grapefruit zest. Set aside.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat eggs. Add sugar and vanilla and beat until light and fluffy.
- Stir together olive oil and grapefruit juice. It doesn't have to mix, it just needs to be in one container.
- Slowly alternate adding flour and oil mixtures to egg mixture while continuing the beat on low speed until just mixed.
- Pour batter into prepared pan.
- Bake 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven to cool.
*If using all-purpose flour, decrease grapefruit juice by 2 tbsp.
Love this recipe? PIN it!