Description
This Moist Vegan Grapefruit Loaf Cake is a delightful plant-based treat bursting with fresh grapefruit flavor. Perfectly tender and subtly sweet, it combines the zest and juice of pink grapefruits with vegan yogurt and olive oil to create a luscious, dairy-free cake topped with a tangy grapefruit glaze. Ideal for breakfast, brunch, or an afternoon snack, this loaf cake offers both refreshing citrus notes and moist crumb without compromising on vegan principles.
Ingredients
Scale
Cake 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
Glaze Ingredients
- 150 g powdered sugar
- 1 tablespoon pink grapefruit juice
- 1 tablespoon vegan Greek-style yogurt
Instructions
- Prepare the oven and pan: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease an 8-inch loaf tin and line it with parchment paper to facilitate easy removal of the cake after baking.
- Make vegan buttermilk: Combine freshly squeezed pink grapefruit juice and soy milk in a jug. Stir well and let it sit for 10 minutes to curdle and develop a buttermilk-like texture.
- Flavor the sugar: In a large mixing bowl, add the golden caster sugar and grapefruit zest. Using your fingertips, rub the zest into the sugar until the mixture feels damp and aromatic.
- Combine wet ingredients: Add the vegan Greek-style yogurt, olive oil, and vanilla extract to the sugar mixture. Whisk them together thoroughly. Pour in the vegan buttermilk mixture and whisk again until fully integrated.
- Incorporate dry ingredients: Gradually add the sifted all-purpose flour, baking powder, and sea salt into the wet mixture in two batches. Gently fold with a rubber spatula just until the flour disappears, taking care not to overmix to maintain a tender crumb.
- Bake the cake: Transfer the batter to the prepared loaf tin. Insert thin strips of vegan butter or a knife dipped in olive oil down the center of the batter; this helps the loaf develop a crack during baking. Place the pan on the middle rack of the oven and bake for 50 to 60 minutes. Test doneness by inserting a toothpick or knife in the center; it should come out clean.
- Cool the cake: Let the cake cool in the pan for about 10 minutes. Then transfer it carefully onto a cooling rack to cool completely.
- Prepare the glaze and finish: While the cake cools, whisk together powdered sugar, pink grapefruit juice, and vegan Greek-style yogurt until smooth. Set a parchment-lined tray or plate under the cooling rack to catch drips. Pour the glaze evenly over the cooled cake, adjusting the amount to your preference. Allow the glaze to set before slicing and serving.
Notes
- Use fresh pink grapefruit for the best flavor and juice quality.
- Soy milk works well for the vegan buttermilk substitute; other plant milks may be used but can affect flavor.
- Golden caster sugar helps provide a slight caramel flavor and fine texture.
- Vegan Greek-style yogurt gives the cake moisture and richness; coconut or almond-based yogurts are good options.
- Olive oil keeps the cake moist and adds subtle fruitiness but can be substituted with another neutral vegetable oil if preferred.
- Coating the center of batter with vegan butter or oil promotes an attractive crack on the top of the loaf while baking.
- Ensure not to overmix the batter to maintain a light and fluffy texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: vegan grapefruit loaf cake, vegan citrus cake, vegan loaf cake, citrus vegan dessert, grapefruit dessert, dairy-free cake
