Grapefruit Yogurt Cake
GRAPEFRUIT YOGURT CAKE WITH ALMOND DRIZZLE
Are you a cake or brownie person? Do you have to choose? Of course not. This recipe is so simple that you will want to make it all of the time.
You can make any frosting, glaze or syrup you want with this brownie cake, but today, I’m giving you the basics, and that’s all you need.
Don’t forget to use some baking parchment for easy removal from pan!
Don’t forget the drizzle!
Just a bit more.
GRAPEFRUIT YOGURT CAKE RECIPE
Ingredients
2 1/4 cups AP flour
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cups grapeseed oil
1 cup cashew yogurt
finely grated lemon and half grapefruit
1/3 cup freshly squeezed grapefruit juice
1 cup granulated sugar
1 teaspoon almond extract
Almond Drizzle Ingredients
2 cups powdered sugar
1/4 cup oat milk or any milk (could be less or more, depending on how thick you want your drizzle)
1 teaspoon almond extract
Instructions
Preheat oven to 350°F.
Grease a 5” by 9” loaf pan. Line with parchment overhanging the sides for easy removal.
Sift the flour, baking powder and salt into a bowl.
In another bowl, whisk the eggs, oil, yogurt, zests, grapefruit juice, almond extract and sugar until combined.
Gradually stir wet ingredients into the dry and whisk until smooth.
Pour the batter in the pan and smooth the top.
Bake for 1 hour. Test with toothpick, if not clean when removed from center, put in for 10 more minutes.
You may need to cover 30 minutes in with foil to prevent from burning edges.
Let stand for 30 minutes.
Mix powdered sugar, almond extract and milk for glaze. Drizzle as desired!
