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Iced Grapefruit Yogurt Cake. This easy-to-make, gluten-free winter cake melts in your mouth. Doughy grapefruit loaf cake with just the right amount of fresh winter grapefruit, sweetened with honey, and made with almond flour. It’s extra special with a thick and creamy gingery grapefruit icing that really finishes the cake off. This grapefruit loaf cake has so much yummy flavor and the most delicious texture. Plus, it’s shockingly easy to make!
This cake is not something I ever would have pictured myself making ten years ago, but today, I’m all about it. It’s not too sweet, is so moist, and has the perfect amount of crumb, citrus, and sweet icing. I just love it so much.
I grew up enjoying only chocolate-based sweets. But over the years of sharing recipes online, I was inspired to branch out. I discovered new-to-me flavors and experimented with sweets beyond chocolate chip cookies.
A few winters back, I finally discovered how delicious winter citrus can be when used in a sweet way. At first, I started baking more with lemon, then I tried a few blood orange recipes, and now grapefruit.
Of all my winter citrus recipes, this one took me the longest to get right. But now it’s probably my favorite winter cake recipe!
When it comes to baking with almond flour, I’ve had my ups and downs. I tested this cake in so many different ways, making it ten times in just one week. Getting it just right sure took time, but in the end, it was worth it.
I was shocked to discover that after testing the recipe using regular and whole wheat flour, I enjoyed the cake best when I used almond flour.
The cake comes out of the oven a little flatter than others, but it is DELICIOUS! And even a little healthier too. So we all love that.
The Details
Step 1: the dry ingredients. This is a pretty straightforward loaf cake. First, mix together the dry ingredients. You’ll need superfine almond flour (I use Bob’s Red Mill), baking powder, baking soda, and salt.
If you prefer not to bake with almond flour, you can use all-purpose or whole-wheat flour. Just be sure to adjust the amount; notes on doing so are listed in the recipe box.
Mix these ingredients together. Then, move on to the wet mix.
Step 2: the wet ingredients
You’ll need three eggs, honey or maple syrup, plain Greek yogurt, lots of fresh grapefruit zest, vanilla extract, and melted coconut oil (or butter).
Add these ingredients to the dry mix and whisk everything together to combine. No electric mixer is needed here!
Step 3: bake the cake
Now, pour the batter into a loaf pan. I like to line my pan with parchment paper. Then, transfer to the oven and bake. This cake takes a while, between 50-60 minutes. Mine usually needs about an hour in the oven until it’s perfect.
As the cake bakes, it smells so wonderful. The citrus really makes this cake so delish.
Step 4: the icing
Powdered sugar mixed with fresh grapefruit juice and zest, then crystallized ginger, which I think is the secret. It’s so wonderful to pair with the wintery citrus.
You have to trust me!
Once the cake has cooled, you can generously spread on the glaze. I usually do two coats; it’s just that yummy.
I decorated it with a few dried rose petals.
And that’s it! This always turns out so yummy – perfectly sweet, extra moist, and every bite bursts with sweetness and gingery grapefruit. I think it’s better than most lemon cakes! I hope you love it!
Looking for other sweets? Here are a few to try:
5 Minute Chocolate Chunk Banana Bread Mug Cake
Dirty Horchata Tres Leches Cake
Earl Grey Blueberry Lemon Cake
Coconut Banana Cake with Fudgy Chocolate Frosting
Lastly, if you make this Iced Grapefruit Yogurt Cake be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Iced Grapefruit Yogurt Cake
Servings: 8
Calories Per Serving: 409 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 1/4 cups superfine almond flour (see notes)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 1/2 cup honey or maple syrup
- 1/2 cup plain greek yogurt
- 2 tablespoons grapefruit zest
- 1 teaspoon vanilla extract
- 1/4 cup melted coconut oil
Ginger Glaze
- 1 1/2-2 cups powdered sugar
- 1/4 cup grapefruit juice plus 1 tablespoon zest
- 1/4 cup crystallized ginger, thinly sliced or chopped
Instructions
- 1. Preheat the oven to 350° F. Line a (9×5 inch) loaf pan with parchment.2. In a bowl, combine the almond flour, baking powder, baking soda, and salt. Add the honey/maple, yogurt, eggs, grapefruit zest, vanilla, and melted coconut oil. Mix well until thoroughly combined, and no lumps remain. 3. Pour the batter into the prepared pan. Bake for 50-60 minutes, or until the center is just set. If the cake is browning cover with tin foil to finish baking. Let cool completely before frosting. My cake does sink a little after baking, this is OK if this is happening. 4. Meanwhile, make the glaze. In a bowl, whisk together the powdered sugar and grapefruit juice. Stir in the zest and ginger. Pour the glaze over the cooled loaf. Let set for 1 hour (or so), slice, and eat
Notes
Almond Flour: if preferred you can use 1 1/2 cups white whole wheat flour or all-purpose flour in place of the almond flour. I found the cake to taste the best with almond flour. My cake does sink in a bit when baked. If that will bother you, try purpose flour. Flavor wise almond flavor is the favorite.
This post was originally published on January 23, 2024
I’m not sure what I did wrong but this did not turn out well at all. Totally sunken in the middle and not at all like any other cake I’ve ever had made with almond flour.
Hi Shereen! I’m so sorry this cake didn’t turn out for you! Is there anything specific I can do to help? xT
Was really looking forward to this one! Disappointed to say that my cake sunk quite a bit. Any recommendations on what I should adjust next time?
Or is the recipe written in order to have a sunken result? It looks like there is a bit of a dip in your photographs as well.
I will try the Smitten Kitchen recipe in the meantime to see if I obtain better results!
The Smitten Kitchen recipe this one is based on is definitely worth giving a try. It’s one of my go-to cakes and it never fails!
I’ve done both. Both were fine, no issues with either in terms of texture, rise, or ease of preparation. Tieghan’s version tasted much better, though, and due to the almond flour vs. AP flour, it was less bloating and I felt better after eating it, compared to a traditional cake, and so did my wife. It wasn’t overly sweet or too filling. This version is superior in my opinion, but good luck.
Hey Carol! I am sorry your cake sunk! Yes, mines sinks in a smidge too, but if you are at sea level, this shouldn’t happen. Did you use maple? That will yield the best result! Did you make any adjustments to the recipe? any information you can provide will help me better problem solve for you! Thank you and again sorry for the trouble
Just made this and although it sunk in the middle, the taste and texture are fabulous! Love the citrus flavour. It’s nice to bake with almond flour for a change. Great recipe!
Hi there! Thanks SO much! I’m so glad to hear you’re enjoying the recipes! 🙂 xT
I guess you haven’t looked up recipes for grapefruit cake. There are about 50 that are like Smitten Kitchen’s recipe. This isn’t even close. Your comment is something that I would expect to see on Nextdoor by a hater, not useful here.
I wasted over 2 cups of almond flour on this. It looks nothing like the photo and has a really unpleasant flavor and texture 🙁
I did make it, and it was easy and delicious, hence the rating I gave it. No complaints whatsoever, Kendra/Stephanie. 😉
Yes, Lacy/Kendra/Stephanie. I did.
Hi Kendra! Oh no, I’m so sorry about this! Is there anything I can do to help? xT
No, I already made the recipe, but thanks.
Her glaze is white. Mine is clear. I followed the recipe to a T, but everything looks different. Hers is so pretty. I made this as a birthday cake because it looked so pretty, but I didn’t get the same look.
Hi Lisa! I would add more powdered sugar if you’re wanting your glaze more white! xT
Pretty tasty but this REALLY sunk in the middle and had an off texture, even compared to other almond flour bakes I’ve made. I suspect there may be some altitude adjustments not mentioned. I used honey, as the recipe says, and using that or maple syrup instead of sugar (which is not really healthier btw) can really effect texture in a recipe that’s not properly tested.
Also why waste pink Himalayan sea salt to MIX IN to cake? I didn’t do that.
I thought this recipe was pretty interesting. Always trying to find yummy things to make for my GF daughter and my bestie who has Celiac. Almond flour is always iffy – always delicious but at times difficult. My cake did cave in the middle but it still came out really tasty! It did not look like the picture shown however.I wasn’t sure if I should have used ground Himalayan salt or the crystals so I used a bit of both..Good call as it turned out! I would make this again.
Thank you so much Shaun! I’m so glad you enjoyed this recipe! xT
Quick question . . . does this cake have any grapefruit juice–or only grapefruit zest? Thanks! (Terrific website, Tieghan! You go, girl!)
Quick question . . . does this cake have any grapefruit juice–or only grapefruit zest? Thanks! (Terrific website, Tieghan! You go, girl!)
Can you use regular flour instead?
It looks like the bread sunk in the middle and is a bit gooey – it’s so hard to tell from those photos? Would have been nice to see what it looks like without the icing? Almond flour is tough to bake with if you don’t do it correctly.
I’m guessing that’s why she describes the final texture as “doughy”. Not really what I’m looking for in a cake, but to each their own I guess!
It came out great for me, not doughy or sunken. Perfect crumb. Try it first, and if you can’t get it right, work on your technique. That’s how we learn.
Using the almond flour, does this cake become gluten free?
What can you use to substitute for coconut oil?
Canola oil or melted butter would work! xT
I can’t have grapefruit would a good sub be blood orange or just orange or lemon??? 🙂
Just use her lemon recipe?
Teighan, can I use your lemon loafers recipe and sub in grapefruit?
Love that lemon recipe so much because it always works even with my juicer!
Honestly I think any of those would work well as a sub! xT