I recently made this cake and took a few slices for my friend Tom who we were meeting in the pub. Tom took home the slices of cake, grateful of course, but only made his feelings clear later by text. And I quote “Oh my f*** this cake is amazinggggggg”. Yes, that’s a grand total of seven G’s.

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! Any bundt tin will do for this recipe. Mine is pretty simple but if you have a gorgeous decorative one then even better!

This is now my go-to celebration cake. Give it a go, hopefully it’ll be yours too!

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

For Dusting

2 tbsp vegan butter
2 tbsp flour

For the Cake

3 tbsp ground flax seeds
9 tbsp water
zest 1 grapefruit
250 ml soy milk
1/4 tsp vanilla
250 ml Extra Virgin Olive Oil
320 g caster sugar
350 g plain flour
1.5 tsp baking powder
1 tsp salt

For the Glaze

Juice 1/2 grapefruit
50 g Caster Sugar
100 ml water

For the Drizzle

100 g icing sugar
2 tbsp grapefruit juice

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.

For the Drizzle

In a small measuring jug mix the icing sugar with the grapefruit juice. The glaze should be thick but runny.

For the Glaze

Place all the ingredients in a small saucepan over medium heat and bring to a simmer. Reduce the heat and allow to simmer for around 3 minutes or until the volume of the liquid has halved.

Finish the Cake

Once the cake is baked, remove it form the oven and leave it to rest somewhere cool in the bundt tin for 15 minutes. Once cooled slightly, carefully turn the cake out onto a metal wire rack. If the cake seems stuck, you can tap the tin down onto the rack quite firmly which should loosen it. Allow to cool for another 10 minutes.
After 10 minutes, using a pastry brush, apply the glaze evenly to the cake (it should be very runny and will soak in nicely). Leave to cool completely.
Once completely cool, pour over the drizzle. You can eat while the drizzle is liquid still or, if you choose, can wait until it’s set and slightly crispy. Either way it’s delicious.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving:Unsaturated Fat: 0g