Gluten Free Coconut Grapefruit Cake
(preheat oven to 350 degrees and line a 9×5 inch loaf pan with parchment paper – lightly oil and flour the top of the parchment paper with coconut oil & flour)
1 cup coconut flour
2 teaspoons aluminum-free baking powder
1/4 teaspoon sea salt
5 large eggs
3-4 tablespoons raw honey (do not use commercially processed honey)
1 cup plain yogurt (regular or non-dairy)
1/2 teaspoon pure vanilla extract
2/3 cup fresh squeezed grapefruit juice
3 teaspoons fresh grapefruit zest
1 stick of butter (regular or vegan – melted)
Sift the coconut flour, baking powder and sea salt into a mixing bowl. *Make sure you SIFT these ingredients.
In a separate mixing bowl, beat together the eggs, raw honey and vanilla extract on “medium” speed. Keep beating while slowly drizzling in the grapefruit juce, grapefruit zest and melted butter. Next, stir the dry ingredient mixture by hand into the bowl with the wet ingredient mixture, and continue stirring until all ingredients are moistened and well combined but be careful to not over-mix.
Pour the batter into your prepared loaf pan and bake on center oven rack for 45-55 minutes, or until toothpick comes out clean from center. Remove from oven and allow cake to cool for 10 minutes in the pan before carefully removing from pan and transferring to a wire rack to cool fully. Allow cake to cool completely before cutting and serving. Serve as-is, or with fresh fruit, a dusting of powdered sugar, a dollop of fresh whipped cream or drizzle of melted chocolate. Makes 8-10 servings.