Name: Moist Vegan Pink Grapefruit Loaf Cake Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Vegan
Ingredients: 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; 150 g powdered sugar; 1 tablespoon pink grapefruit juice; 1 tablespoon vegan Greek-style yogurt

Ingredients

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

150 g powdered sugar

1 tablespoon pink grapefruit juice

1 tablespoon vegan Greek-style yogurt

Instructions

Step 1: 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 parchment paper sling inside to help lift the cake out after baking.

Step 2: Make vegan “buttermilk” by combining the pink grapefruit juice and soy milk in a jug. Stir and let sit for 10 minutes to curdle slightly.

Step 3: In a large mixing bowl, add the grapefruit zest and golden caster sugar. Rub the zest into the sugar with your fingertips until the mixture feels moist and fragrant.

Step 4: Add the vegan yogurt, olive oil, and vanilla extract to the sugar mixture. Whisk to combine. Then pour in the vegan buttermilk and whisk again until smooth.

Step 5: Add the sifted flour, baking powder, and sea salt to the wet ingredients in two additions. Gently fold with a spatula until just combined and no dry flour pockets remain. Avoid overmixing to keep the cake tender.

Step 6: Transfer the batter to the prepared loaf tin. To encourage a nice crack on top, place thin strips of vegan butter or brush olive oil down the center of the batter.

Step 7: Bake on the middle shelf for 50-60 minutes. Test doneness by inserting a knife or toothpick into the center; it should come out clean when the cake is ready.

Step 8: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Meanwhile, whisk together the powdered sugar, grapefruit juice, and vegan yogurt to make a smooth glaze.

Step 9: Once cooled, place parchment paper under the rack to catch drips, then pour the glaze evenly over the top of the loaf. Adjust glaze quantity to your preference.

Tips & Variations

Use freshly squeezed grapefruit juice for the best tangy flavor and avoid bottled juice with added sugars or preservatives.

For a citrus twist, try substituting part of the grapefruit juice with orange or lemon juice.

Adding a tablespoon of poppy seeds to the batter can add texture and a subtle nutty flavor.

If you prefer a less sweet glaze, reduce the powdered sugar or add more yogurt for creaminess.

Storage

Store the cooled and glazed cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days, but bring to room temperature before serving for the best texture. Leftover cake can be wrapped tightly and frozen for up to 1 month; thaw overnight in the fridge and glaze before serving if desired.

FAQs

Can I use regular milk instead of soy milk?

Yes, you can substitute soy milk with any plant-based milk or regular dairy milk if you are not strictly vegan. The acidity from the grapefruit juice will still help to curdle the milk for the “buttermilk” effect.

What does the olive oil do in this cake?

Olive oil adds moistness and richness to the cake while keeping it tender. It also imparts a subtle fruity flavor that complements the grapefruit nicely, making the loaf more flavorful.