A delicious and dairy-free Grapefruit Cake that is so tasty and light will leave you wanting a slice every day after dinner.
This recipe has a tantalizing mild citrus taste mixed with almond extract and is a perfect marriage between these two delightful flavors. The cake is light, fluffy, and airy. The grapefruits add a subtle flavor that is just amazing. And because the cake does not contain milk, it is not dense at all.
I had to share this cake recipe
If you are familiar with the saying “sharing is caring,” then this is the time to share. I remember the first time I made this Delicious and Dairy-Free Grapefruit Cake, and I felt like I had the world at my feet.
Would you like to know why? This was the first time in my baking life that I changed a cake recipe for the first time that actually tasted really good. Can someone stop me from eating the entire cake? 🙂
I am not fibbing, but seriously, this cake is moist, delicious, and very easy to make. It is also on the budget-friendly side as well. That is if you can find grapefruit at a reasonable price. These days we can never tell what prices we are gonna have to pay for our groceries.
Let us not forget to overindulge on cakes in general. We all know what happens when we eat too many carbohydrates and sugar. We gain weight!!! As I am writing this, I sure do feel that life it’s not fair – why can’t we enjoy eating what we like and not worry about the results?
Adding grapefruit to cake
Grapefruit is a fruit that many of us always have in our fruit bowl. It is not because it is an excellent source of vitamin C, a vitamin that helps to support the immune system. It is a fruit that can be consumed in many forms, Juiced, mashed as a snack, sliced, or cut into chunks. When I made the Grapefruit Cake the same way again and shared it with my siblings, it was a hit. Erika and I were even thinking about the many different types of filling that would taste wonderful with the cake.
When I bake a cake, I usually prefer making it plain because it gives me an idea of how to change the recipe next time. Did I mention that Rex (the family dog) loves the cake! I also experimented with my freezing cake method, and it passed the test.
About the recipe
The recipe came from Kay Chun, who contributed the recipe to the 2016 Annual Food & Wine. The original recipe, in my opinion, is a bit complicated because of the numerous preparation steps. The recipe has a poppy seeds glaze, which I was not interested in because I am not a fan of poppy seeds. Maybe one day I will try it with it.
I thought it would have removed the fruity and citrus taste of the grapefruit. Usually, I make my cakes with organic sugar instead of ore regular sugar. I also often don’t bother adding icing so I can decrease my sugar intake.