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Easy 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)

5 from 1 reviews

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)

Scale

Ingredients

Instructions

  1. Heat oven to 350°F. Spray a 9″ springform pan or round can pan with oil and line the bottom with parchment.
  2. Zest grapefruit to yield 2 tbsp zest. Be careful to only get the colored part, as the white section will be bitter.
  3. Segment and juice grapefruit to yield 1 cup of juice (it took me 1 1/2 grapefruits). Set aside.
  4. In a medium bowl, sift together flour, baking powder and salt. Stir in grapefruit zest. Set aside.
  5. 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.
  6. Stir together olive oil and grapefruit juice. It doesn’t have to mix, it just needs to be in one container.
  7. Slowly alternate adding flour and oil mixtures to egg mixture while continuing the beat on low speed until just mixed.
  8. Pour batter into prepared pan.
  9. Bake 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  10. Remove from oven to cool.

Notes

*If using all-purpose flour, decrease grapefruit juice by 2 tbsp.

Keywords: grapefruit cake, easy olive oil cake

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