Description
This Moist Vegan Grapefruit Loaf Cake is a delightful, citrus-infused treat perfect for any occasion. Made with fresh pink grapefruit juice and zest, vegan Greek-style yogurt, and olive oil, this tender cake balances sweet and tangy flavors with a luscious grapefruit glaze that enhances its moisture and taste. It’s dairy-free, egg-free, and beautifully fragrant, making it a great choice for vegan dessert lovers and fans of bright, fresh flavors.
Ingredients
Scale
Loaf Cake
- Zest of 2 pink grapefruits
- 100 ml pink grapefruit juice (freshly squeezed)
- 100 ml soy milk
- 190 g golden caster sugar (superfine)
- 120 g vegan Greek-style yogurt
- 100 ml olive oil
- 1 teaspoon vanilla extract
- 300 g all-purpose flour (sifted)
- 1 tablespoon baking powder (sifted)
- ¼ teaspoon sea salt
Glaze
- 150 g powdered sugar
- 1 tablespoon pink grapefruit juice
- 1 tablespoon vegan Greek-style yogurt
Instructions
- Prepare: Preheat your oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Lightly grease an 8-inch loaf tin and line it with a sling of parchment paper to help lift the cake out after baking.
- Make vegan “buttermilk”: Combine the freshly squeezed grapefruit juice and soy milk in a jug, stir well, and allow it to rest for 10 minutes. This mixture will curdle slightly, mimicking buttermilk’s effect in the cake.
- Flavor the sugar: Add the grapefruit zest and golden caster sugar to a large mixing bowl. Use your fingertips to rub the zest into the sugar until the mixture feels damp and aromatic.
- Mix wet ingredients: To the flavored sugar, add the vegan Greek-style yogurt, olive oil, and vanilla extract and whisk until combined. Then pour in the vegan buttermilk mixture and whisk again to incorporate all wet ingredients evenly.
- Add dry ingredients and fold: Add the sifted all-purpose flour, baking powder, and sea salt to the wet ingredients in two additions. Gently fold the flour mixture in using a rubber spatula just until combined and no visible pockets of flour remain. Avoid overmixing to keep the cake tender.
- Bake the loaf: Transfer the batter into the prepared loaf tin. Make thin cuts or place thin strips of vegan butter or olive oil down the center of the batter to encourage a crack on top during baking. Bake on the middle rack for 50 to 60 minutes. Test doneness by inserting a toothpick or knife which should come out clean.
- Cool the cake: Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Make and apply the glaze: In a bowl, whisk together powdered sugar, grapefruit juice, and vegan Greek-style yogurt until smooth. Place parchment paper under the cooling rack to catch drips, then pour the glaze over the cooled cake, adjusting the amount to taste.
Notes
- Use freshly squeezed pink grapefruit juice for the best flavor and to create a natural acidic reaction in the vegan buttermilk.
- If vegan Greek-style yogurt is unavailable, substitute with plain unsweetened soy or coconut yogurt.
- The olive oil adds moisture and a subtle fruity taste; do not substitute with other oils to maintain this flavor profile.
- Rubbing the zest into the sugar intensifies the grapefruit aroma and flavor throughout the cake.
- Adding strips of vegan butter or lightly oiling the center of the batter encourages a natural crack on top, characteristic of the perfect loaf cake.
- The fan-forced oven temperature is slightly lower than conventional to prevent over-browning while ensuring even baking.
