Festive Grapefruit Olive Oil Cake (One-Bowl and SO Moist!) Recipe
This Festive Grapefruit Olive Oil Cake is a moist, gluten-free, and dairy-free delight perfect for any occasion. Made in just one bowl, it combines the zesty freshness of grapefruit with the rich smoothness of extra-virgin olive oil, resulting in a tender cake with a golden crust. Topped with powdered sugar and aromatic rosemary sprigs, this cake is both elegant and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 65-80 minutes
- Total Time: 1 hour 45 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 2 cups Gluten Free all-purpose flour blend
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- ¾ teaspoon baking powder
Wet Ingredients
- ⅔ cup extra-virgin Olive Oil
- 1 1/4 cups unsweetened almond milk
- 3 large eggs
- 1 cup granulated sugar
- 1 1/2 tablespoons grated grapefruit zest
- ⅓ cup fresh grapefruit juice
Topping
- Powdered sugar (for topping)
- 2 sprigs of rosemary (for topping)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease an 8-inch (at least 2 inches deep) cake pan with nonstick baking spray and line the bottom with parchment paper to prevent sticking. Set aside.
- Mix Wet Ingredients: In a separate large bowl, whisk the eggs thoroughly. Then add the unsweetened almond milk, granulated sugar, extra-virgin olive oil, grated grapefruit zest, and fresh grapefruit juice. Whisk the mixture until everything is well combined and smooth.
- Combine Dry Ingredients: Add the gluten-free all-purpose flour blend, kosher salt, baking soda, and baking powder to the wet ingredients. Gently whisk the mixture just until no flour traces remain to avoid overmixing, which could affect the cake’s texture.
- Pour and Bake: Pour the batter into the prepared cake pan, spreading it evenly. Place the pan in the oven and bake for 65-80 minutes, or until the top is golden brown and a toothpick or cake tester inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to sit in the pan for 30 minutes. Then carefully run a knife around the edges to loosen it and invert the cake onto a cooling rack. Let it cool completely.
- Add Finishing Touches: Once cool, sprinkle the top with powdered sugar for a delicate sweetness and garnish with two sprigs of fresh rosemary for an aromatic, festive presentation. Slice and serve.
Notes
- Ensure the cake pan is deep enough (at least 2 inches) to accommodate the batter and allow for rising.
- Do not overmix the batter after adding flour to keep the cake tender and moist.
- The baking time may vary slightly depending on your oven; start checking for doneness at 65 minutes.
- Use fresh grapefruit zest and juice for the most vibrant flavor.
- This cake is best served at room temperature and can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
- For a nut-free option, substitute almond milk with another dairy-free milk alternative.
