Grapefruit almond cake [gluten-free, dairy-free}
Prep time
Cook time
Total time
This grapefruit almond cake is gluten-free and dairy-free but full of flavor thanks to the addition of grapefruit and poppy seeds. The frosting is a cashew cream frosting flavored with more grapefruit and coconut!
Serves: 8
  • 2½ cups almond flour
  • 3 tablespoons poppy seeds
  • ½ teaspoon salt
  • ¾ teaspoon baking powder
  • 4 large eggs, separated
  • ¾ plus 2 tablespoons granulated sugar
  • ½ cup melted coconut oil
  • 1 tablespoon grapefruit zest
  • ¼ cup freshly squeezed grapefruit juice
  • ¼ cup sliced almonds
  • For the grapefruit cashew frosting:
  • ¼ cup honey
  • ¼ cup fresh grapefruit juice
  • 1 teaspoon grapefruit zest
  • 1 tablespoon lemon juice
  • ½ cup raw cashews
  • 2 tablespoons virgin coconut oil
  • pinch of kosher salt (about ⅛ teaspoon)
  1. Heat oven to 350 degrees. Lightly oil the bottom and sides of an 8-inch round cake pan and line the bottom with parchment paper.
  2. In a bowl combine the almond flour, poppy seeds, salt, and baking powder and stir well to combine.
  3. Using a stand mixer, add the egg whites and mix on high until soft peaks form. Add the two tablespoons of sugar and continue to mix until stiff but not dry.
  4. In a medium bowl combine egg yolks and remaining ¾ cup of sugar and whisk until pale and slightly increased in volume. Whisk in oil, grapefruit zest, and grapefruit juice. Add the almond flour mixture and stir well to combine. Add a third of the egg whites and fold in, stirring until the whites are incorporated. Repeat the addition of the egg whites two more times, trying to maintain as much volume in the mixture as possible.
  5. Pour the batter into the prepared pan. Scatter the almonds over the top of the batter and bake for 45-50 minutes until a toothpick inserted in the center comes out clean. If you are finding the top browning too quickly cover the top with aluminum foil and then return to the oven to finish cooking.
  6. Cool for 10 minutes and then remove from the pan to a rack to finish cooling.
  7. For the frosting:
  8. Heat the honey, grapefruit juice, grapefruit zest and lemon juice in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook for 8-10 minutes or until the mixture is reduced by a ⅓. Add the cashews, coconut oil and salt and cook for another 2-3 minutes until the coconut oil is melted. Remove from the heat and let the mixture cool slightly for about 15 minutes, then add to a high-speed blender and blend on high until the mixture is completely smooth. Transfer to a container and refrigerate until completely cool, 3-4 hours. Once cool you can frost the cake or just dollop a spoonful on top to serve.
Recipe by Scaling Back at