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Grapefruit Olive Oil Cake with a slice cut out on top of a cake stand with grapefruit glaze and dried grapefruits on top

Vegan Grapefruit Olive Oil Cake

This Vegan Grapefruit Olive Oil Cake is so flavorful and sweet that it will turn the harshest grapefruit skeptics into grapefruit lovers!
4.92 from 46 votes
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Course: Vegan Cakes + Cupcakes
Cuisine: Vegan
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 slices

Ingredients 

Cake Ingredients

  • ¾ cup almond milk
  • ¾ cup sugar
  • ½ cup freshly squeezed grapefruit juice strained (about 1 grapefruit, freshly squeezed and strained to exclude flesh/seeds)
  • ½ cup olive oil
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 2 teaspoons grapefruit zest
  • 2 cups+ 2 Tablespoons pastry flour or cake flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder

Grapefruit Glaze

  • ½ cup powdered sugar
  • 1 Tablespoon grapefruit juice
  • 1 teaspoon grapefruit zest

Instructions

  • Preheat oven to 350F. Lightly grease an 8 or 9 inch springform pan and set aside.
  • In a large mixing bowl whisk together your almond milk, sugar, grapefruit juice, olive oil, vanilla bean paste/extract and grapefruit zest.
  • Next, sift together your pastry flour, baking soda, baking powder, and salt in a separate mixing bowl. Once evenly mixed, slowly add the dry ingredients to the large mixing bowl until a smooth cake batter is formed.
  • Add the batter to the greased springform pan. Before putting the pan into the oven, tap the cake pan on the counter to release any large bubbles. Bake for 48 minutes-60 minutes until the cake is browning on top and a toothpick comes out clean when inserted into the middle.
  • Remove the cake from the oven and let cool to room temperature.
  • While the cake is cooling, make the glaze by adding the powdered sugar, grapefruit juice, and grapefruit zest to a small bowl and whisking until a thick but smooth glaze forms. If you want a thinner glaze, you can add additional grapefruit juice.
  • Apply the glaze once the cake has reached room temperature so that it does not melt. Slice into 8 even pieces and enjoy!

Notes

  • Leftover cake can be stored in a closed container at room temperature for 2-3 days, in the fridge for 4-5 days, or in the freezer for up to 1 month. The cake does tend to dry out in the fridge, so the freezer is my recommended method of storing. 
  • Grapefruit can be subbed 1:1 with any other citrus like lemon, lime, or orange in this recipe. 

Nutrition

Serving: 1slice | Calories: 345kcal | Carbohydrates: 52g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 473mg | Potassium: 143mg | Fiber: 4g | Sugar: 29g | Vitamin A: 4IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!