Iced Grapefruit Yogurt Cake
Sweetened with honey and made with almond flour, this easy-to-make, gluten-free winter cake melts in your mouth!
Servings: 8
Calories: 409kcal
Ingredients
- 2 1/4 cups superfine almond flour (see notes)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 1/2 cup honey or maple syrup
- 1/2 cup plain greek yogurt
- 2 tablespoons grapefruit zest
- 1 teaspoon vanilla extract
- 1/4 cup melted coconut oil
Ginger Glaze
- 1 1/2-2 cups powdered sugar
- 1/4 cup grapefruit juice plus 1 tablespoon zest
- 1/4 cup crystallized ginger, thinly sliced or chopped
Instructions
- 1. Preheat the oven to 350° F. Line a (9×5 inch) loaf pan with parchment.2. In a bowl, combine the almond flour, baking powder, baking soda, and salt. Add the honey/maple, yogurt, eggs, grapefruit zest, vanilla, and melted coconut oil. Mix well until thoroughly combined, and no lumps remain. 3. Pour the batter into the prepared pan. Bake for 50-60 minutes, or until the center is just set. If the cake is browning cover with tin foil to finish baking. Let cool completely before frosting. My cake does sink a little after baking, this is OK if this is happening. 4. Meanwhile, make the glaze. In a bowl, whisk together the powdered sugar and grapefruit juice. Stir in the zest and ginger. Pour the glaze over the cooled loaf. Let set for 1 hour (or so), slice, and eat
Video
Notes
Almond Flour: if preferred you can use 1 1/2 cups white whole wheat flour or all-purpose flour in place of the almond flour. I found the cake to taste the best with almond flour. My cake does sink in a bit when baked. If that will bother you, try purpose flour. Flavor wise almond flavor is the favorite.
Nutrition
Calories: 409kcal
