Author: Nicky Corbishley
Vegan Grapefruit Drizzle Cake ingredients

Ingredients

Cake:

  • 50ml vegetable oil
  • 200g caster sugar
  • Zest of one ruby grapefruit
  • 210g plain flour
  • 1½ tsp bicarbonate of soda
  • Pinch of salt
  • 220ml soya milk
  • Juice of half a ruby grapefruit

To decorate:

  • 2 tbsps caster sugar
  • Juice of half a ruby grapefruit
  • 200g icing sugar
  • 1 ruby grapefruit, peeled and sliced into thin slices

*Allergens highlighted in bold

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Step 1

Preheat the oven to CircoTherm® 170°C. Line a loaf tin with a loaf liner.

Step 2

Mix the vegetable oil and sugar together in large bowl. Add in the grapefruit zest, flour, bicarbonate of soda, salt and milk. Beat together with a wooden spoon to combine. Stir in the grapefruit juice.

Step 3

Spoon into the prepared loaf tin and place in the oven. Adjust the setting to low steam and bake for 30-35 minutes until lightly golden and cooked through (you can test this by inserting a cocktail stick into the centre of the cake – if it’s cooked, it should come out clean).

Step 4

Take out of the oven. Mix together the granulated sugar and 2 tbsp of the grapefruit juice. Poke several holes in the hot cake and spoon over the sugar-grapefruit mixture. Leave to cool in the tin. This first topping adds extra zesty flavour and moisture to the cake.

Step 5

Once cool, remove from the tin and remove the loaf liner.

Step 6

Place the icing sugar in a bowl and add half of the remaining grapefruit juice. Stir with a whisk until combined. Add more grapefruit juice as required until you have a thick drizzle.

Step 7

Spoon the icing mixture over the cake. Blot the grapefruit slices on some kitchen roll to remove excess juice, then arrange on top of the cake in a line.

Step 8

Cut into slices and serve.

We suggest: NEFF CircoTherm®

We suggest: NEFF CircoTherm®

NEFF CircoTherm® - cook a three course meal at once with no intermingling of flavours

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