Sweetness of Vanilla Cake
Ingredients
- for the 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 granulated cane or organic white sugar
- 1/4 cup light brown/golden sugar
- 1 tbsp sunkist grapefruit zest (1 1/2 grapefruit)
- 1/4 cup freshly-squeezed sunkist grapefruit juice
- 1 tsp vanilla extract
- 5 tbsp aquafaba, whisked until foamy
- for grapefruit 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 & grease your pan. In a medium mixing bowl, sift together flour, baking powder & salt. Set aside. In another mixing bowl, whisk together vegetable oil, yogurt, cane sugar, golden sugar, grapefruit zest & juice, and vanilla until well combined.. Whisk in the foamed aquafaba & continue mixing until smooth. Add the dry mixture to the wet ingredients & mix until just incorporated. Do not over mix. Pour the batter into the prepared cake pan & 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 & transfer to a cooling rack to cool. While the cake is cooling prepare the glaze
In a medium mixing bowl, whisk together powdered sugar, grapefruit juice, yogurt & 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 & let it sit until glaze is set, about 30 minutes