Festive Grapefruit Olive Oil Cake (One Bowl & SO Moist)
Dec 15, 2023, Updated Feb 26, 2024
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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:
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!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
Festive Grapefruit Olive Oil Cake (One-bowl and SO Moist!) (Gluten-free, Dairy-free)
Ingredients
- 2 cups Gluten Free all-purpose flour blend
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- ¾ teaspoon baking powder
- ⅔ cup extra-virgin Olive Oil
- 1 1/4 cups unsweetened almond milk
- 3 large eggs
- 1 cup granulated sugar
- 1 1/2 tablespoons grated grapefruit zest
- ⅓ cup fresh grapefruit juice
- Powdered sugar, for topping
- 2 sprigs of rosemary, for topping
Instructions
- 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.
- In a separate bowl whisk the eggs, then add milk, sugar, Olive Oil, zest and juice and whisk to combine.
- Add the flour, salt, baking soda, baking powder and whisk just until there are no more traces of flour.
- 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.
- 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.
- Top with powdered sugar when cool and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Kat! I have had this recipe on my list and I finally made it today, it is AMAZING! It’s the perfect cake. I know I will be making this often, thank you so much for sharing! One question, I made the cake using your exact recipe, only subbing lemon for the grapefruit. I only had the King Arthur Gluten Free Measure for Measure Flour so that’s what I used. I read in your What Else Can I Use section that you suggest to reduce the Olive Oil to 2/3 cup if using King Arthur, but that is the same amount the recipe lists. I just went with it and it turned out great. Maybe a bit more crumb than your picture, but still moist and delicious. Also, for those asking, I only had a 9 inch springform pan and it was done in 60 minutes. I just bought your book and I cannot wait to start making your recipes. First up is Three-Year Bread. xx
Hi Colette,
I’m so glad you loved this one – I’ve just amended that section to say 1/2 cup, but I’m glad it worked out all the same!!
I can’t wait to hear all about your bread-making!
Kat.
Can I make this in a springform pan?
Hi Lisa, this cake has quite a runny mixture so while you absolutely can make it in a springform pan, it may leak! I don’t use a springform pan here for that reason, but if it’s what you have on hand, go for it!
Let me know how you get on!
Kat.
I have made this cake 6 times during the holidays. Absolutely amazing. AN ISSUE WITH THE WRITTEN INSTRUCTIONS- the list of ingredients calls for the olive oil, but the instructions leaves it out! I figured it out but you probably want to make that change! Love you and am anxiously awaiting your cookbook!!!
Hi Jayme, I’m so thrilled you love this cake as much as I do – the oil was listed after the milk and sugar, but I’ve updated it to say Olive Oil so it’s a bit more obvious.
I can’t wait for you have get my cookbook in your hands!!
Kat.
Excited to try this, it looks delicious!
I’ll be using blood oranges due to not being able to have grapefruit- do you think I could put slices on the bottom of the pan to make an upside down cake or would it be too moist? Thanks!
Kate, I think this would make a beautiful upside down cake – if you’re confident in the kitchen then I say go for it! As with any experimentation, it’s all about keeping an eye on your baking time etc. but I’d love to hear how it goes!
Enjoy,
Kat.
What did I do wrong? My batter had super thick consistency… I used whole milk and Bob’s Red Mill Coconut Flour… it said it was ideal for GF baking… the cake still tasted good… but it was definitely not as moist as you describe and the batter was super thick even after adding extra milk… I might try it again with all-purpose flour …
Kris, this is a very common problem with coconut flour – it’s not you, I promise! Coconut flour doesn’t have the best reputation when it comes to structure, so in a moist cake it quickly becomes gummy like you’ve described. All purpose flour or Bob’s Red Mill Gluten Free 1:1 baking flour would be your best bet.
Let me know how you get on!
Kat.
Delicious! The grapefruit gives it just a touch of flavor. This is a light cake and is perfect with a cup of coffee.
I’m so glad you love this cake, Jen!
It pairs so beautifully with coffee, it’s a favorite treat of mine as well.
Enjoy!
Kat.
Do you have a go-to egg substitute?
Brianna, it very much depends on the recipe, but I often will reach for applesauce, flaxseed and water, chia seeds and water, or even greek yogurt!
Kat.
I made this cake and it is delicious. I used printed recipe and improvised a couple of things. I added sugar with dry. I baked at 325 and it was done in about 50 min so glad i checked it early. My son loves grapefruit plus is a foodie so can;t wait to make it for him.
I’m so glad you loved this one, Marcia! It’s a staple recipe for me, and so versatile for every season!
Enjoy,
Kat.
This looks amazing! I’m just reading through and noticed you don’t say when to add the sugar! It looks like a reverse creaming so I assume with the dry ingredients but maybe not.
Eliza, I’ve just edited the recipe now – thank you for catching this! You add the sugar in with the wet ingredients.
Let me know if you give it a try!
Enjoy,
Kat.
Hi! Excited to try this , would a 9inch cake pan work ? I don’t own an 8inch , thanks !
Hi Kristen,
Yes a 9inch pan would be fine – it may just be a thinner cake over all, and you may need to pay closer attention during baking, but it will still taste delicious!
Let me know how you find it,
Kat.
Can this be made with AP flour?? Same quantity??
Ruth, yes – in my ‘What Else Can I Use’ notes I’ve included that all purpose flour can replace the gluten free flour with no issues!
Enjoy,
Kat.