- 2 1/3 cups whole wheat pastry flour*
- 1 tsp cardamom
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 TBS grapefruit zest from large grapefruit
- 2 large eggs
- 1 cup plain Greek yogurt (I used non-fat, but flavored, whole or 2% also work)
- 3/4 cup granulated sugar**
- 1/2 cup freshly squeezed grapefruit juice, plus 2 TBS grapefruit juice reserved for glaze
- 1/4 cup milk of choice
- 1/3 cup butter or ghee, melted and cooled (may also sub oil***)
- 1 cup powdered sugar
- 2 TBS grapefruit juice (can also sub lemon juice, or milk)
- Preheat oven to 350F, thoroughly grease a 10-15″ bundt pan (or 9×9 square pan) with butter and lightly dust with flour. Set aside.
- In a large bowl combine flour, cardamom, baking powder, baking soda, salt, grapefruit zest. Whisk until combined and set aside.
- In a medium bowl whisk together eggs, Greek yogurt, and granulated sugar. Gently pour in 1/2 cup of grapefruit juice, milk, and cooled butter or oil. Gently stir together.
- Carefully pour wet ingredients into large bowl of dry ingredients. Use large rubber spatula to gently combine, avoid over-mixing the batter.
- Transfer cake batter into greased bundt pan. Make sure oven rack is in middle of oven. Bake for 25-35 minutes, or until inserted toothpick comes out with little crumbs.
- Allow cake to cool in pan for 20 minutes before removing. Make the glaze while cake is cooling: Combine powdered sugar and grapefruit juice in a small bowl.
- Once cake has cooled, gently bang pan on counter to loosen cake. Flip onto cooling rack. Place plate or baking sheet under cooling rack to catch glaze. In a zigzag pattern pour glaze over cake.
- Once glaze has set, you can slice, serve, and enjoy!
*You can sub whole wheat white flour, OR half whole wheat/half all-purpose flour with similar results. I do not suggest using all whole wheat flour, as the cake will be pretty heavy and dense.
**I used beet sugar to keep the cake lighter in color, but you can use coconut sugar, or a dry sweetener of choice
***If using melted and cooled coconut oil, make sure the rest of your wet ingredients come to room temperature to allow for even mixing.
Cake can be made a day ahead and glazed before serving. Store leftovers in container at room temperature, up to 3 days.
Recipe adapted from my Cranberry Orange Bundt Cake
- Serving Size: 1/16th
- Calories: 170
- Sugar: 18
- Sodium: 160
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 1
- Protein: 4
- Cholesterol: 34