Grapefruit Olive Oil Cake (vegan)
There is something very British about this cake… if you can stray from the vegan… serve with clotted cream and a beautiful white tea.
3/4 cup almond milk *milks with less additives are best!
3/4 cup sugar
1/2 cup freshly squeezed grapefruit juice, strained *about 1 grapefruit, freshly squeezed and strained to exclude flesh/seeds - I prefer Ruby Red
1/2 cup Beyond The Olive Grapefruit olive oil
2 tsp vanilla bean paste/extract
2 tsp grapefruit zest
2 cups white pastry/ cake flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1/2 cup powdered sugar
1 Tbsp grapefruit juice
1 tsp grapefruit zest
Preheat oven to 350F. Lightly grease an 8 or 9 inch springform pan and set aside.
In a large mixing bowl whisk together almond milk, sugar, grapefruit juice, olive oil, vanilla bean paste/extract and grapefruit zest.
In a separate mixing bowl sift together your pastry flour, baking soda, baking powder, and salt. 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. Add to the oven and 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!
Adapted from Short Girl Tall Order
To decorate with the dried grapefruit - All you need is an extra grapefruit sliced into 1/4-inch thick rounds
Heat a convection oven to 175°. Place sliced grapefruit on a baking sheet and bake for 4 hours or until dried to the touch. They shouldn't be sticky at all, but crisp.