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Delicious and Dairy Free Grapefruit Cake

A delicious and dairy free Grapefruit Cake with a tantalizing mild citrus taste mixed with almond extract.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes


  • 1 ½ sticks of unsalted butter softened, plus more for greasing
  • 1 ½ cups granulated sugar organic sugar preferably
  • 1 teaspoon almond extract
  • 1 ½ cups all-purpose flour
  • ½ cup medium-grind cornmeal
  • 2 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 3 large eggs
  • 1 tablespoon finely grated grapefruit zest plus ¼ cup fresh grapefruit juice


  • Preheat oven to 350 degrees Fahrenheit. Butter a 9-inch cake pan.
  • In a mixer, whip the butter, sugar and almond extract to a cream.
  • In a medium bowl, whisk the flour with the cornmeal, baking powder and salt. In another bowl, whisk the eggs, grapefruit zest, and grapefruit juice. Pour the flour mixture into the sugar and butter mixture and alternate with the eggs mixture and continue whisking until well blended. Scrape the batter into the prepared pan and bake for about 40 minutes, until golden and a cake tester inserted in the center comes out clean.
  • Transfer the cake to a rack to cool for 10 minutes. Run a sharp paring knife around the edge of the cake, then invert it onto the rack. Let cool before serving.
  • Serve with additional fruits, alone, with whipped cream or with your preferred icing.


Cooling time for cake not calculated.
The recipe came Kay Chun who contributed the recipe to the 2016 Annual Food & Wine.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg