This is the perfect Christmas/holiday season cake – my festive Grapefruit Olive Oil Cake is made in one bowl, can be made ahead of time and just so happens to be gluten and dairy free. It’s incredibly moist, dramatically high and even better the next day!

The original recipe is one I based on the famous Maialino Olive Oil Cake (one of my favorite cakes in the world) from Maialino restaurant in New York City, and once you’ve tried it I’m sure you’ll agree: it’s famous for a reason! However, the original recipe has 1 ⅓ cups of olive oil and a good amount of sugar.  I wanted to make this cake healthier while still keeping the integrity of the cake, and I did just that – plus a little something extra with the addition of Grapefruit!

I’ve been making variations of this cake for 12 years, and it’s always a hit! Try it with tea or paired with whipped cream and a fruit compote and enjoy. So, who’s making this?

How To Make My Festive Grapefruit Olive Oil Cake

Step 1. Pre-heat oven to 350F. Line a 8-inch cake pan (that is at least 2 inches deep) with nonstick baking spray and line the bottom with parchment paper.  Set aside. 

Step 2. In a separate bowl whisk the eggs, then add milk, sugar, Olive Oil, zest and juice and whisk to combine.  

Step 3. Add the flour, salt, baking soda, baking powder and whisk just until there are no more traces of flour.

Step 4. Pour the batter into the prepared pan and bake for 65-80 minutes, until the top is golden and a cake tester comes out just clean.

Step 5. Let it sit in the pan for 30 minutes before running a knife around the perimeter of the cake and turning out onto a cooling rack to cook completely.  

Step 6. Top with powdered sugar when cool and serve.  

Step 7. Enjoy!

What I Use To Make This:

• The best baking pans, nonstick and super durable
• My go-to baking bowls

What Else Can I Use?

• The brand of gluten-free flour matters here:  I suggest Cup 4 Cup or Bob’s Red Mill GF 1:1 Baking Flour blend.  King Arthur or another brand may result in a cake that is too “wet” or dense.  If that’s all you have, I suggest reducing the oil to 1/2 cup.
• Regular all purpose flour can be used in place of gluten free.
• This is a dense and moist cake, it’s meant to be.  If you want a lighter crumb, cut back on the olive oil and milk to adjust to your tastes.  For me, and thousands of others here and on social media, it’s perfect.
• I do not suggest using oat flour here, it will be too dense and probably too dry..  
• I do not suggest almond flour here, it will be too wet and heavy.
• I haven’t tested it, but I’m sure coconut sugar would work as a substitute for the granulated sugar – expect a brown cake crumb as a result and a deeper caramel flavor. 
• Whole or skim cow’s milk can be used in place of the almond milk.
• I’ve made this cake with lemons, meyer lemons, limes, oranges, and grapefruit.  All of them work great.

This Festive Grapefruit Olive Oil Cake is special because:

It’s impossibly moist and dramatically high – making a beautiful statement on your Christmas table!

It contains significantly less Olive Oil and sugar than traditional recipes call for, but still keeps it’s flavor and integrity!

Any citrus works in this cake: lemons, meyer lemons, limes, oranges, and grapefruit – all of them work a treat!

Christmas Baking At Its Finest!

Frosted Gingerbread Blondies (Grain-Free, Gluten-Free, Dairy-Free)
One Bowl Pumpkin Banana Bundt Cake (Gluten-Free)
Chocolate Olive Oil Cake (Gluten-Free, Dairy-Free)
Carrot Spice Snacking Cake (Gluten-Free, Oil/Butter Free, Refined Sugar Free)

If you make my Festive Grapefruit Olive Oil Cake, and I hope you do, please leave me a comment below and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

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