Whole Grapefruit Blender Cake [The Ruby Red Remix]

Incredibly moist, citrus-packed cake made by blending a whole grapefruit right into the batter. This ruby red marvel captures every bit of grapefruit’s vibrant flavor and natural oils while creating the easiest, most foolproof cake that practically makes itself in the blender.

Makes

Serves 10

Total Time

1 hr 10 min (15 min prep)

Ingredients

Whole Fruit Base:
1 medium organic ruby red grapefruit (about 10 oz/280g)
3 large pasture-raised eggs
1/2 cup (120ml) avocado oil
1/2 cup (170ml) raw honey
1 tsp (5ml) vanilla extract

Dry Ingredients:
2 cups (240g) almond flour
1/2 cup (60g) cassava flour
1-1/2 tsp (6g) baking powder
1/2 tsp (3g) sea salt
1/2 tsp (2g) ground ginger
1/4 tsp (1g) ground cardamom

Make it Good For The Gut (Optional)

Whole Grapefruit: Using the entire fruit including peel provides maximum fiber, pectin, and citrus flavonoids that support digestive health and gut microbiome. Almond Flour: Provides prebiotic fiber and healthy fats that support gut bacteria diversity and nutrient absorption. Raw Honey: Contains beneficial enzymes and acts as a prebiotic to support healthy gut bacteria growth. Ground Ginger: Traditional digestive aid that can help soothe stomach upset and support healthy digestion. Cardamom: Aromatic spice with digestive properties that may help reduce inflammation and support gut health. Pasture-Raised Eggs: Higher in omega-3 fatty acids and easier to digest than conventional eggs.

Remix Options

Two-Fruit Version: Use 1/2 grapefruit + 1/2 orange for more balanced citrus flavor, or 1/2 grapefruit + 1/2 lemon for extra tang. Grapefruit Varieties: Try pink grapefruit for milder flavor, white grapefruit for more bitter complexity, or blood grapefruit for unique color. Flour Alternatives: Use all almond flour (2-1/2 cups) for grain-free, or substitute cassava with oat flour for heartier texture. Sweetener Swaps: Replace honey with pure maple syrup, coconut nectar, or monk fruit syrup for different flavor profiles. Spice Variations: Add cinnamon and nutmeg for warming spice, orange zest for extra citrus, or omit spices for pure grapefruit flavor. Glaze Options: Top with simple allulose glaze, cream cheese frosting, or fresh grapefruit segments for elegant presentation.

Good To Know

Organic Essential: Use organic grapefruit since you’re using the entire fruit including peel – conventional citrus often has wax and pesticide residues. Grapefruit Prep: Wash thoroughly, cut into quarters, and remove any large seeds before blending – small seeds will blend completely and add nutrients. Blender Power: High-speed blender works best to completely pulverize the peel and create smooth batter – blend until no visible pieces remain. Batter Consistency: The batter will be thicker than regular cake batter due to the whole fruit – this is normal and creates the moist texture. Doneness Test: Cake is done when toothpick comes out clean and edges pull slightly from pan – don’t overbake or it becomes dry. Cooling Strategy: Cool completely in pan before removing as the high moisture content makes it delicate when warm. Flavor Development: Cake actually improves overnight as citrus oils meld and intensity mellows into perfect balance.

steps

Prep:

Preheat oven to 350F (175C). Grease 9-inch round cake pan and line bottom with parchment paper. Wash grapefruit thoroughly and quarter, removing any large seeds.

Blend:

In high-speed blender, combine quartered grapefruit, eggs, avocado oil, honey, and vanilla. Blend on high 2-3 minutes until completely smooth with no visible peel pieces.

Mix:

In large bowl, whisk together almond flour, cassava flour, baking powder, salt, ginger, and cardamom until evenly combined.

Combine:

Pour blended grapefruit mixture into dry ingredients and fold gently until just combined. Don’t overmix – some lumps are okay.

Pour:

Transfer batter to prepared pan and smooth top gently. Tap pan lightly on counter to release any air bubbles.

Bake:

Bake 45-55 minutes until golden brown and toothpick inserted in center comes out clean. Don’t open oven door for first 30 minutes.

Cool:

Cool in pan 15 minutes, then run knife around edges and turn out onto wire rack. Cool completely before slicing – at least 1 hour.

Serve:

Slice and serve plain, with whipped cream, or dusted with powdered allulose. Store covered at room temperature up to 3 days or refrigerate up to 1 week.