Dairy-Free Grapefruit Cake
Servings: 12 servings
Calories: 312kcal
Ingredients
- 227 grams King Arthur White Whole Wheat Flour
- 2 tsp baking powder
- 1/2 tsp salt
- 5 lg egg yolks whites reserved
- 1/2 cup vegetable oil
- 300 grams granulated sugar
- 1/3 cup water
- 4 tbsp fresh grapefruit juice
- 1 tbsp freshly grated grapefruit zest
- 5 lg egg whites
- 1/4 tsp cream of tartar
Instructions
Prepare Pans and Preheat Oven
- Begin by preheating the oven to 350°F. Lightly grease two 9-inch round cake pans, line the bottoms with parchment paper, then lightly grease the parchment again. Set aside.
Mix Dry Ingredients
- Whisk together the flour, baking powder, and salt in a medium bowl.
Combine Yolks, Oil, and Sugar
- In another bowl, combine the egg yolks and oil. Mix at low speed. Slowly add the sugar, letting the mixture get thicker as it comes together. Next, pour in the water and the grapefruit juice. Beat on medium for about three minutes, and remember to stop and scrape the bottom and sides so everything mixes evenly. Fold in the flour mixture and grapefruit zest gently using a wide rubber spatula. This keeps the batter light and lets the zest spread evenly throughout.
Whip Egg Whites
- In a clean, greasefree bowl, beat the reserved egg whites until foamy. Add the cream of tartar. Beat on high until soft peaks form. I find that watching for just the right peak helps keep the cake fluffy and avoids overwhipping.
Fold Egg Whites Into Batter
- Gently fold the beaten whites into the batter in three parts. Mix just until only a few small streaks of white remain. Try not to overmix, as this is key for a soft, airy crumb.
Bake the Cake
- Divide the batter evenly between the prepared pans. Bake for 20 to 25 minutes. The cakes are done when a tester comes out clean and the edges lightly pull away from the pan. I like to check a minute or two early, just to be safe.
Cool and Finish
- Allow the cakes to cool in the pan for 10 minutes, then turn out onto a rack. Let them cool completely before adding frosting or serving. This recipe yields two 9-inch round layers, one 9 x 13-inch sheet cake, or 24 cupcakes. I appreciate the options for changing things up, especially for gifting or events.
Notes
White whole wheat flour is used in this recipe for its lighter color and natural sweetness, blending smoothly with citrus. Here’s what is needed for this dairyfree grapefruit cake:
Nutrition
Calories: 312kcal