Vegan Grapefruit Drizzle Cake
Ingredients
Cake:
50 ml vegetable oil
200 g caster sugar
Zest of one ruby grapefruit
210 g plain flour
1.5 tbs bicarbonate of soda
Pinch of salt
220 ml soya milk
Juice of half a ruby grapefruit
To decorate:
2 tbsps caster sugar
Juice of half a ruby grapefruit
200 g icing sugar
1 ruby grapefruit, peeled and sliced into thin slices
Instructions
Step 1
Preheat the oven to CircoTherm® 170°C. Line a loaf tin with a loaf liner.
Step 2
Mix the vegetable oil and sugar together in large bowl. Add in the grapefruit zest, flour, bicarbonate of soda, salt and milk. Beat together with a wooden spoon to combine. Stir in the grapefruit juice.
Step 3
Spoon into the prepared loaf tin and place in the oven. Adjust the setting to low steam and bake for 30-35 minutes until lightly golden and cooked through (you can test this by inserting a cocktail stick into the centre of the cake – if it’s cooked, it should come out clean).
Step 4
Take out of the oven. Mix together the granulated sugar and 2 tbsp of the grapefruit juice. Poke several holes in the hot cake and spoon over the sugar-grapefruit mixture. Leave to cool in the tin. This first topping adds extra zesty flavour and moisture to the cake.
Step 5
Once cool, remove from the tin and remove the loaf liner.
Step 6
Place the icing sugar in a bowl and add half of the remaining grapefruit juice. Stir with a whisk until combined. Add more grapefruit juice as required until you have a thick drizzle.
Step 7
Spoon the icing mixture over the cake. Blot the grapefruit slices on some kitchen roll to remove excess juice, then arrange on top of the cake in a line.
Step 8
Cut into slices and serve.
