Cake should be eaten for breakfast, lunch, and dinner. Although I see nothing wrong with eating a healthy slice of cake covered in buttercream in the morning, some people might prefer a more savory cake for breakfast.
That's where breakfast breads come into play. Banana, lemon poppy, and cinnamon raisin breads are often considered acceptable for morning consumption. Have you ever been given the option to try a grapefruit breakfast cake?
Until a copy of Bon Appétit Magazine ended up in my hands, grapefruit breakfast cake wasn't on my radar. I stuck a post-it on recipes that intrigued me. While making my grocery list, grapefruit breakfast cake was on the brain. It had to be made.
The original recipe is full of dairy, so I modified it to be dairy-free.
Dairy-Free Grapefruit Chia Seed Loaf Cake*
Nonstick vegetable oil spray or vegan butter
1 1/2 cups flour
2 tsp baking powder
3/4 tsp salt
1 Tblsp finely grated grapefruit zest
1 cup granulated sugar
2 large eggs, room temp.
1/3 cup oil (canola, coconut, olive, or vegetable)
1 tsp vanilla
3/4 cup applesauce
8 Tblsp fresh grapefruit juice, divided
1 Tblsp chia seeds, plus more for sprinkling
Preheat oven to 350º. Spray or grease loaf pan.
Whisk flour, baking powder, and 3/4 tsp salt in a medium bowl; set aside.
In the bowl of your stand mixer, use your fingers to combine the grapefruit zest and granulated sugar. Work together until the sugar starts to clump and the mixture is fragrant (about 1 min).
Add eggs, oil, and vanilla and beat on high until light and thick (about 4 min).
With your mixer on low, add half of the dry ingredients, then the applesauce.
Mix in the remaining dry ingredients followed by 5 Tbsp grapefruit juice and the chia seeds.
Scrape batter into prepared pan, smooth on top, and bake until the cake is golden brown (50-60 min).
Transfer pan to a wire rack to cool. Poke holes in top of cake and brush the remaining grapefruit juice over the top.
Let the cake sit for 15 minutes, then remove the cake from the loaf pan.
Let the cake cool completely.
You can dust the cake with powdered sugar, eat as is, smother slices in jam, or make your favorite glaze. The original recipe calls for a yogurt glaze. Since the yogurt was replaced with applesauce, I decided to try an applesauce glaze. This was not my favorite. I do not recommend it. It was an odd consistency and, in my opinion, too sweet. It wasn't a buttercream sweet--it was more of a this-is-sweet-and-I-don't-quite-like-it. Instead, what I suggest is a dairy-free cream cheese icing.
Dairy-Free Cream Cheese Icing
8-oz. dairy-free cream cheese
1/2 cup vegan butter at room temp.
2 tsp vanilla
a pinch of salt
5 cups powdered sugar
water as needed
Cream together the cream cheese and butter.
Add the vanilla and the pinch of salt.
Gradually add the powdered sugar until you've added all five cups.
You can add more or less depending on how thick/sweet you want the frosting to be.
You can also add water to make the frosting thinner.
Frost cooled cake and sprinkle with chia seeds. Let cake sit until glaze or icing is set (about 30 min).
*Originally made with poppy seeds, we were out! I added chia seeds to give the cake some texture. This was the right move. This bread will continue to be made with chia seeds.
Sam couldn't get enough of this cake; I couldn't get enough of this cake. The grapefruit really shines through and the cake is tart with the perfect amount of sweetness (without any glaze or frosting).
I ate it for breakfast, lunch, and dinner.