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Iced Grapefruit Yogurt Cake

A healthier dessert option, this Iced Grapefruit Yogurt Cake is made with almond flour and Greek yogurt, making it moist and nutritious. Perfect for meal prep and gluten-free diets!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 1/4 cups superfine almond flour See notes
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs, at room temperature
  • 1/2 cup honey or maple syrup
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons grapefruit zest
  • 1 teaspoon vanilla extract
  • 1/4 cup melted coconut oil
For the glaze
  • 1 1/2-2 cups powdered sugar
  • 1/4 cup grapefruit juice plus 1 tablespoon zest
  • 1/4 cup crystallized ginger, thinly sliced or chopped

Method
 

Preparation
  1. Preheat the oven to 350° F. Line a 9×5 inch loaf pan with parchment paper.
  2. In a bowl, combine the almond flour, baking powder, baking soda, and salt.
  3. Add the honey or maple syrup, Greek yogurt, eggs, grapefruit zest, vanilla extract, and melted coconut oil. Mix well until thoroughly combined and no lumps remain.
  4. Pour the batter into the prepared loaf pan.
Baking
  1. Bake for 50-60 minutes, or until the center is just set. If the cake is browning, cover it with tin foil to finish baking.
  2. Let the cake cool completely before frosting.
Glazing
  1. Meanwhile, in another bowl, whisk together the powdered sugar and grapefruit juice. Stir in the grapefruit zest and ginger.
  2. Once the cake is cool, pour the glaze over it. Let it set for about an hour, slice, and enjoy.

Notes

This cake can be stored in an airtight container for up to three days at room temperature, or frozen individually for later use. Consider serving with fresh fruit or a dollop of Greek yogurt.