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Grapefruit + Coconut Oil Cake

I love citrus in the winter. So fresh and invigorating. Grapefruits were on sale at my Sprouts last week, 8 for EIGHTY-EIGHT CENTS! Did you catch that?? I looked like a crazy lady as I stuffed bag after bag full of them. I think I left with 24… Or 32…. They are perfectly ripe and soooo juicy. I love eating them straight with a spoon. No sugar needed for me- I love the sourness. Except when it splashes in my eye. That hurts.


Anywho! I obviously had a lot of grapefruit laying around this week, so why not make a cake? It was fresh, super moist and delicious. I honestly had this for breakfast because why not? It’s a lot more dense than a cake made with regular flour because almond flour tends to add weight and not rise as much. It’s similar to the density of a coffee cafe. Oooo adding a crumble on top would be so yummy! I may do that next time….


Grapefruit + Coconut Oil Cake | a kitchen cafe



Prep time: 15 minutes

Bake time: 35-40 minutes



4 organic eggs, separated

1/3 cup coconut oil, melted (this is my favorite brand)

1/4 tsp vanilla

1 cup sugar

1 cup almond flour

1 cup oat flour

2 tsp baking powder

1/4 tsp salt

2 tbsp grapefruit zest

2/3 cup fresh-squeezed grapefruit juice


-Preheat oven to 350 and grease a 9in cake pan with coconut oil.

-Separate whites and yolks. In a stand mixer, beat egg whites, slowly adding sugar, until stiff and shiny.

-To the bowl of yolks, add oil, grapefruit juice, zest and vanilla.

-In another bowl, sift together flours, salt and baking powder.

-Add yolk mixture to flour and mix well.

-Slowly and delicately fold in egg whites to the batter. Mix until combined, but don’t over mix.

-Bake for 35-40 minutes until top is golden and a toothpick inserted comes out clean.

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