Gluten Free Olive Oil Grapefruit Cake
A tender and moist yogurt-based crumb makes this pretty loaf of gluten free olive oil grapefruit cake stand out. It's topped with a thick, tart-sweet grapefruit glaze that is the perfect finishing touch.
I was inspired by my excellent gluten free yogurt lemon cake to make a grapefruit version, and this lovely loaf cake did not disappoint! Like the lemon yogurt cake, a combo of whole-fat yogurt and olive oil adds richness while still keeping the cake light. It also stays fresh for days, making it a great weekday morning nibble with a cup of coffee.
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Why I Love This Olive Oil Grapefruit Cake!
This sweet grapefruit loaf is so simple to put together, and is made in one bowl (meaning less mess and less time). Plus, it's a bit different from a more expected lemon cake, and it's great for when grapefruit are in season. Here's why I love this cake:
- Last-minute dessert-friendly. You need just one bowl to quickly make this cake, and it's a reliable "what can I make for dessert fast" recipe.
- So nice for a brunch bake. This grapefruit cake is a wonderful after-dinner dessert, but it's just as nice for breakfast or brunch.
- Dress up or down. Make it more fancy by baking the batter in a pretty pan, then topping slices with whipped cream. Or, just bake as directed and serve in thick slices.
Ingredients Needed for olive Oil Grapefruit Cake
Here's the super-simple ingredient list for this quick bread recipe. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Grapefruit - You'll need the zest and juice of the grapefruit.
- Granulated sugar
- Yogurt - For the best results, use plain, full-fat yogurt.
- Eggs - Large eggs at room temperature work best.
- Gluten free flour - I used my homemade gluten free flour blend here, and it worked beautifully. Use any 1:1 gluten-free flour of your choice and make sure to measure by weight (210 grams) for the best results.
- Baking powder
- Salt - Use fine sea salt or table salt.
- Olive oil il - I love the fruity undertone olive oil brings to this cake. You can substitute coconut oil or vegetable oil if needed.
- Powdered sugar - You may need a bit more powdered sugar depending on how thick you want the glaze to be.
How to Make Olive Oil Grapefruit Cake
Here's an overview in photos of how to make gluten-free grapefruit olive oil cake:
1. Whisk eggs: First, rub the grapefruit zest into the sugar, then whisk in the eggs and yogurt.
2. Finish batter: Whisk in the dry ingredients, then whisk in the oil.
3. Bake: Rest the batter, then bake at 350F for about 40 minutes.
4. Make glaze: Whisk the grapefruit juice with the powdered sugar to form a glaze. Spread over the cooled loaf.
Add Poppyseeds
I love adding ¼ cup of poppyseeds to the batter - a la a gluten free lemon and poppyseed cake - for a tiny bit of textural contrast. You can even sprinkle poppyeeds over the top of the glaze before it sets for a pretty visual effect.
Tips & Recipe Notes
- Choose your pan. I used a standard-size loaf pan to bake my cake, and I also love using a bundt pan for a more decorative option. The batter also bakes up beautifully in a round 8 or 9-inch cake pan.
- What type of yogurt? I prefer plain whole-milk yogurt (not Greek yogurt) in this cake. For a little extra flavor, you could use vanilla yogurt. You could also use low-fat yogurt, but I would not use non-fat because you'll lose out on the richness from the higher-fat yogurt.
- Sift the powdered sugar. To keep the glaze gloriously smooth, make sure to sift the powdered sugar before mixing it with the grapefruit juice.
- Add vanilla extract. In keeping with the simple spirit of this recipe, I don't add vanilla extract to the batter. But, if you wish, add 1 teaspoon of vanilla extract.
- Try another citrus. Use this base recipe as your jumping-off point for other citrus flavors, like orange or lime.
- Skip the glaze. For a less sweet, more rustic loaf, leave off the glaze. It will still be very delicious.
How to Store Olive Oil Grapefruit Cake
- Counter - Cover the bread or transfer it to an airtight container and store it on the counter for up to 3 days.
- Fridge - Place the loaf in a sealable bag or container and store it in the fridge for up to 5 days.
- Freezer - Cut slices and wrap them in plastic wrap, then place them in a freezer-safe bag, or wrap the whole cake in plastic wrap, then foil, and freeze it for up to 3 months. Thaw the cake overnight in the fridge before eating it.
More Easy Citrus Recipes
Happy baking! If you make this gluten free olive oil grapefruit cake recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Gluten Free Olive Oil Grapefruit Cake
Ingredients
For the cake:
- 1 grapefruit zested
- 1 cup granulated sugar
- ½ cup plain full-fat yogurt
- 3 large eggs
- 1 ¾ cups gluten free flour (210 grams)
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- ½ cup olive oil
For the glaze:
- 2-3 tablespoons grapefruit juice
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350℉. Grease a loaf pan or cake pan and line the bottom with parchment paper.
- In a large bowl, rub the zest of 1 grapefruit into the 1 cup granulated sugar. Whisk in the ½ cup plain full-fat yogurt and 3 large eggs, stirring and whisking until well blended. Add the1 ¾ cups gluten free flour and ¼ cup almond flour, 2 teaspoons baking powder, and ¼ teaspoon fine sea salt, mixing just to combine. Add the ½ cup olive and stir well to incorporate. Keep stirring until it forms a smooth batter. Pour and scrape the batter into the prepared pan.
- Rest the batter while the oven heats, then place in the oven and bake for 30-40 minutes until a toothpick inserted into the center comes out clean. Do not overbake.
- Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.
- When the cake is thoroughly cooled, juice the 2-3 tablespoons grapefruit juice into a bowl and whisk in the sifted 1 cup powdered sugar. Then, evenly spoon the glaze over the top of the cake; it will soak right in.
Notes
- Choose your pan. I used a standard-size loaf pan to bake my cake, and I also love using a bundt pan for a more decorative option. The batter also bakes up beautifully in a round 8 or 9-inch cake pan.
- What type of yogurt? I prefer plain whole-milk yogurt (not Greek yogurt) in this cake. For a little extra flavor, you could use vanilla yogurt. You could also use low-fat yogurt, but I would not use non-fat because you'll lose out on the richness from the higher-fat yogurt.
- Sift the powdered sugar. To keep the glaze gloriously smooth, make sure to sift the powdered sugar before mixing it with the grapefruit juice.
- Add vanilla extract. In keeping with the simple spirit of this recipe, I don't add vanilla extract to the batter. But, if you wish, add 1 teaspoon of vanilla extract.
- Try another citrus. Use this base recipe as your jumping-off point for other citrus flavors, like orange or lime.
- Skip the glaze. For a less sweet, more rustic loaf, leave off the glaze. It will still be very delicious.
