Grapefruit Rose Bundt Cake

Vegan Grapefruit-Rose Cake

By now most of you know my recipes have always someone in mind, someone who has been on a vacation wit me, someone who has taught me such dessert or technique or someone who this reminds me of and this one goes thinking of my dad who is not much of a cake eater but more of a sweet snacker tooth (soft chewy coconut candies and sweet peanuts) but ever since I remember he was eating a grapefruit with sugar on top because to be honest the grapefruits we get in Ecuador are so acidic and nothing like the ones we get in the states, which come mostly from Florida; anyhow, so this cake was made thinking of him and hoping I can bake it for when I visit them.

I was never a fan of grapefruits until a few years ago when our local market was sharing some freshly cut Ruby Grapefruit pieces and I couldn’t believe how sweet it was and from there I must buy them when in season about November through May when whether has collaborate; sadly this year was not so good for them and so season has been very low and it rare to find them in markets. Rose water was never a thing in my pantry until I got more interested in middle eastern food and (of course) desserts and so I like to use it now and then, although while it smells like a lovely perfume it can also overpower and almost ruin your entire dessert by making it taste like perfume so be cautious when using it.

You might be thinking “not another bundt cake Melissa!” sorry but yes, but also take a look that is a different mold I recently purchased and I think it looks a tad more sexy but maybe that’s just me; however, it is the same size (10 cup) as the other but if you don’t have a slightly smaller bundt cake or a more traditional 8” mold then I would suggest cut the recipe in half and baking time should be reduced accordingly as well as greasing.

Grapefruit Rose Bundt Cake

Vegan

Makes: 12 servings

Prep time: 20 mins

Cook time: 56 mins

Ingredients:

• 3 cup flour
• 3 tsp baking soda
• 1/2 tsp salt
• 1/2 cup sugar
• 1/2 cup + 2 Tbsp vegetable oil
• 1/2 cup milk (almond)
• 2 tsp vinegar
• 1/2 cup grapefruit juice
• 1/4 cup agave
• 2 ½ Tbsp rose water
• 2 Tbsp grapefruit zest
SUGAR FROSTING
• 1 cup powder sugar, sifted
• 2 Tbsp rose water
• 1 Tbsp grapefruit juice

Instructions:

1. Preheat your oven at 350F and do *not* prepare your pan yet (unless you are using a traditional circular mold, then go ahead and butter it); I used a 10 cup Bundt pan but this recipe can also be cut in half and baked on a regular 8 inch mold, properly buttered and with parchment paper
2. Combine milk, vinegar plus grapefruit. juice and let rest for a couple of minutes; in a bowl mix all dry ingredients, add the rest of wet ingredients into the milk mixture. With an electric mixer, cream sugar, oil and agave then slowly pour alternating wet ingredients and dry over the creamed sugagr and mix well until completely combined
3. Now is time to oil your bundt pan preferably with a brush so you don’t miss any tiny corner; slowly pour batter by parts and snapping the mold against counter in each pour so we avoid as much as possible air pockets
4. Bake for 56 minutes, let rest in pan 10-15 minutes; if the cake’s bottom (the side exposed during baking) is very domed you can use a knife to even out and have a flat bottom. Unmold and let cool for a few more minutes
5. For the frosting simply combine all together and frost as desired and it’s ready to share. Enjoy!