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Dairy-Free Grapefruit Olive Oil Cake

Prep Time:

15 minutes

Bake Time:

50 minutes

Total Time:

1.5 hours


8-10 servings




  • 2⅓ cups cake flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon salt

  • 1 cup extra-virgin olive oil

  • 3 large eggs

  • 1 cup granulated sugar

  • 1½ teaspoons vanilla extract

  • ½ cup fresh grapefruit juice

  • ¼ cup fresh grapefruit zest

  • 1 cup oat milk

  • Coarse (turbinado) sugar, for sprinkling

  • Powdered sugar, for dusting

Tools Needed


Springform Pan

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Bake with Me


  1. Preheat oven to 350℉. Lightly spray a 9” springform pan with cooking spray and line the bottom with parchment paper. Set aside.

  2. In a medium bowl, combine flour, baking powder, baking soda, and salt. Mix well and set aside.

  3. Combine olive oil, eggs, sugar, vanilla, grapefruit juice, and grapefruit zest in a large bowl. Whisk together well.

  4. Alternate adding the dry ingredients and the oat milk, a little at a time, to the wet ingredients, mixing in between. Continue until the dry ingredients and milk have been fully incorporated.

  5. Pour the batter into the prepared pan. Use a spatula to smooth out the top and sprinkle with turbinado sugar.

  6. Bake the cake in the oven for 50-60 minutes, or until the top is golden and a cake tester inserted into the center comes out clean.

  7. Allow the cake to cool in the pan for 10 minutes, then remove and allow to cool completely on a wire rack.

  8. Dust with powdered sugar before serving. Enjoy!


Cake, Dessert

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