Grapefruit Vanilla Cake with Sweet Glaze
Ingredients
Cake
- 1 3/4 cups unbleached all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup vegetable oil
- 3/4 cup unsweetened coconut or soy yogurt
- 3/4 cup granulated cane or organic white sugar
- 1/4 cup light brown or golden sugar
- 1 Tbsp Sunkist grapefruit zest
- 1/4 cup freshly-squeezed Sunkist grapefruit juice
- 1 tsp vanilla extract
- 5 Tbsp aquafaba
Glaze
- 1/2 cup powdered sugar
- 2 Tbsp freshly-squeezed Sunkist grapefruit juice, strained of pulp
- 1 tbsp unsweetened soy or coconut yogurt
- 1/2 tsp vanilla
Preparation
Preheat oven to 350F and grease your pan.
In a medium mixing bowl, sift together flour, baking powder and salt. Set aside.
In another mixing bowl, whisk together vegetable oil, yogurt, cane sugar, golden sugar, grapefruit zest and juice, and vanilla until well combined.
Whisk in the foamed aquafaba and continue mixing until smooth.
Add the dry mixture to the wet ingredients and mix until just incorporated. Do not over mix.
Pour the batter into the prepared cake pan and bake for 50-60 minutes, or until a tester comes out clean.
Cool in the pan on a cooling rack for 15 minutes.
Remove cake from the pan and transfer to a cooling rack to cool.
While the cake is cooling, prepare the glaze.
Glazing
In a medium mixing bowl, whisk together powdered sugar, grapefruit juice, yogurt and vanilla.
Adjust the grapefruit juice or sugar amount as needed to get a thick, but pourable glaze.
Place cooling rack over a baking sheet or parchment to catch any mess.
Drizzle the glaze over cake and let it sit until glaze is set, about 30 minutes.