Description
This Moist Vegan Grapefruit Loaf Cake is a bright and flavorful treat, perfectly tender and infused with fresh grapefruit zest and juice. Made without eggs or dairy, it uses plant-based yogurt, soy milk, and olive oil for a luscious texture that’s both vegan and delicious. A zesty grapefruit glaze tops off the cake, adding a sweet and tangy finish, making it an ideal dessert or snack for citrus lovers.
Ingredients
Scale
Citrus Ingredients
- Zest of 2 pink grapefruits
- 100 ml pink grapefruit juice (freshly squeezed)
- 1 tablespoon pink grapefruit juice (for glaze)
Wet Ingredients
- 100 ml soy milk
- 120 g vegan Greek-style yogurt
- 1 tablespoon vegan Greek-style yogurt (for glaze)
- 100 ml olive oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 190 g golden caster sugar (superfine)
- 300 g all-purpose flour (sifted)
- 1 tablespoon baking powder (sifted)
- ¼ teaspoon sea salt
- 150 g powdered sugar (for glaze)
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 place a sling of parchment paper inside to help lift out the cake once baked.
- Make vegan buttermilk: In a jug, combine the grapefruit juice and soy milk. Stir well and let the mixture sit for 10 minutes to curdle slightly, mimicking buttermilk.
- Flavor the sugar: Place the grapefruit zest and golden caster sugar in a large mixing bowl. Use your fingertips to rub the zest into the sugar until the mixture feels moist and fragrant.
- Mix wet ingredients: Add the vegan Greek-style yogurt, olive oil, and vanilla extract to the sugar mixture and whisk to combine. Then incorporate the vegan buttermilk and whisk again until the mixture is smooth.
- Add dry ingredients: Sift the all-purpose flour, baking powder, and sea salt together. Add these dry ingredients in two parts to the wet mixture and gently fold using a rubber spatula until just combined. Avoid overmixing to keep the cake light.
- Bake the cake: Transfer the batter to the prepared loaf tin, smoothing the surface. Place thin strips of vegan butter or an olive oil-coated knife down the center of the batter to encourage a crack forming while baking. Bake on the middle shelf for 50 to 60 minutes, checking doneness by inserting a toothpick or knife, which should come out clean.
- Cool the cake: Remove the loaf from the oven and cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- Prepare the glaze: While the cake cools, whisk together powdered sugar, grapefruit juice, and vegan yogurt until smooth. Place parchment paper under the rack to catch drips, then pour the glaze evenly over the cooled loaf. Adjust glaze amount to taste.
Notes
- Use freshly squeezed grapefruit juice for the best vibrant flavor in both the batter and glaze.
- The vegan Greek-style yogurt adds creaminess and moisture to the cake without dairy.
- Rubbing the grapefruit zest into the sugar helps release more aroma and oil for intensified citrus flavor.
- Using thin strips of vegan butter or an oiled knife in the batter encourages an attractive central crack on the loaf surface while baking.
- Make sure not to overmix the batter to keep the crumb light and tender.
- The glaze is optional but adds a lovely sweet-tart finish to the loaf.
