Grapefruit and Olive Oil Bundt Cake
Here’s why this cake is so good: first of all the sponge is insanely light - melt in the mouth but SUPER moist. The grapefruit cuts through everything and is so pleasantly sharp and boisterous. And finally it looks so damn pretty!
Ingredients
Instructions
Preheat oven to 170c. Grease a 20cm bundt tin well using the 2 tbsp vegan butter. Using a sieve, sprinkle the 2 tbsp flour into the tin and shake the tin around, patting the sides to ensure an even coverage. Set aside.
In a small bowl whisk together the ground flax seeds and the water. Set aside to thicken into your “flax egg”.
In a medium bowl mix together, the grapefruit zest, soy milk, vanilla and olive oil. Set aside.
In a large bowl, place the caster sugar, plain flour, baking powder and salt. Add the soy milk mixture followed by the flax egg and mix well (you can also do this in a stand mixer but don’t overwork the batter). Pour the mixture into the bundt tin and place in the oven. Bake for 50 minutes. While the cake is baking make the glaze and the drizzle.
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Reviews from the Original Source
Super yummy and moist cake! I used orange instead of grapefruit and used only 270g of coconut sugar. Even then, the cakes were just slightly on the too-sweet side so I will probably do even less sugar next time. Guessing it might be different if I used grapefruit instead but decided to make this on a whim and orange was the only citrus I had. Still so delicious and easy and will definitely make again!
Oh also for reference, I only had a mini bundt cake pan (of 6) and this recipe yielded too much batter so I used the rest to make a set of 6 donuts and both turned out lovely!
Thank you!
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