Tired of the usual calorie-laden and sugar-rich cakes?
Today we present a real revelation for your palate: our Light Grapefruit Cake Without Sugar!
Perfect for those who do not want to give up the authentic taste and softness of a homemade dessert, but with an eye to figure and wellness.
This quick and easy recipe will win you over with its citrusy aroma and irresistible texture.
Thanks to the use of erythritol, a zero-calorie sweetener that doesn’t alter the delicious flavor of grapefruit, and the addition of shredded coconut, you’ll get a soft and very fragrant cake, ideal for breakfast, snack, or as a light dessert at the end of the meal.
No compromise on taste, just pure goodness!
It’s proof that ‘light’ doesn’t mean ‘flavorless’, quite the opposite.
Forget long preparations: with few steps and simple ingredients, you can bring a masterpiece to the table.
Follow our step-by-step guide and discover all the secrets for a perfect grapefruit cake.
And if you love proposals for a balanced diet, don’t miss other Light recipes available on the blog Giallozafferano DadCook like the sugar-free pineapple tiramisu or our Light cous cous salad with chickpeas and seasonal vegetables.
We are sure you will find many other ideas for your moments of sweetness, without weighing you down.
No guilt, just the pleasure of eating well!
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, Autumn, Winter
- Energy 273.50 (Kcal)
- Carbohydrates 44.03 (g) of which sugars 3.04 (g)
- Proteins 5.67 (g)
- Fat 18.91 (g) of which saturated 4.29 (g)of which unsaturated 13.61 (g)
- Fibers 0.82 (g)
- Sodium 93.95 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
This version is designed to be lighter, replacing sugar with erythritol and adding an exotic touch with shredded coconut.
- 3 eggs
- 180 g erythritol
- cup sunflower seed oil
- 1 pink grapefruit
- 1 ½ cups all-purpose flour
- cup shredded coconut
- 1 packet baking powder (Vanilla-flavored)
- 1 pinch salt
- to taste sliced almonds
Tools
- 1 Bowl Pyrex
- 1 Cake Pan Eccogreat
- 1 Hand Whisk Fackelmann
Steps
Follow these simple steps carefully to make a delicious cake perfect for any occasion.
Prepare the Base Batter:
In a large bowl, combine the large eggs with the erythritol.
Vigorously beat with a hand whisk until you get a light and fluffy mixture.
Add the sunflower seed oil and mix well to combine all the liquid ingredients.
Add the Fragrance of Grapefruit:
Juice a fresh pink grapefruit to extract the juice (about 100-120 ml) and if you like, finely grate the zest (only the pink/orange part, avoiding the bitter white).
Incorporate the juice and zest into the egg and erythritol mixture, mixing gently.
The citrus aroma will already start to fill the air!
Incorporate the Dry Ingredients and Prepare the Pan:
In a separate bowl, sift the all-purpose flour with the baking powder and shredded coconut.
Gradually add this mixture to the liquid ingredients, gently incorporating it with a hand whisk or spatula, until smooth and homogeneous.
Avoid overworking the batter.
Transfer the mixture to a 9-inch pan, previously buttered and floured (or lined with parchment paper), leveling the surface.
Perfect Baking:
Bake the cake in a preheated static oven at 350°F for about 35-45 minutes.
Times may vary depending on your oven: always perform the toothpick test.
When it comes out clean from the center, your Light Grapefruit Cake is ready!
Cake Rest:
Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes.
Then, carefully unmold it and transfer it to a wire rack to cool completely.
It’s crucial to let it rest for at least an hour before cutting or decorating; ideally, leave it to rest overnight for even better texture and flavor.
This step ensures perfect stability.
Finishing and Portioning:
When you’re ready to serve the cake, top it with toasted almond slices and a generous sprinkle of grated shredded coconut.
For impeccable service, slice the cake into 6-8 equal portions, ensuring everyone gets a perfect slice of your Sugar-Free Grapefruit Cake.
Plating and Tasting:
Bring your creation to the table and enjoy the well-deserved applause!
Every bite of this light cake will be a real delight, a demonstration that wellness can go hand in hand with flavor.
Enjoy and happy tasting!
Keep the Cake Fresh and Delicious To enjoy the fragrance and softness of your Light Grapefruit Cake for a long time, follow these simple storage tips:
Storage, Tips and Variations:
Storage:
At Room Temperature: Once completely cool (and without glaze if you prepared it the day after), cover the cake with a glass dome or wrap it well in several layers of cling film.
Alternatively, you can store it in an airtight container.
In this way, it will stay soft and fragrant for 3-4 days at room temperature (in a cool, dry place, away from heat sources).
In the Refrigerator (if it’s hot):
If the room temperature is very high or if you prefer, you can store the cake in the fridge.
Always make sure to cover it very well to prevent it from drying out or absorbing odors.
In this case, take it out of the fridge at least 30 minutes before serving to regain its optimal softness.
Freezing (Optional):
The Grapefruit Cake can also be frozen.
Wrap it in cling film and then in a sheet of aluminum foil, placing it in a freezer bag.
It keeps in the freezer for about 1 month.
To defrost it, leave it at room temperature for several hours or overnight.
Useful Tips for a Perfect Cake
Here are some extra tips to make sure your Grapefruit Cake is a success every time:
The Quality of the Grapefruit:
Choose well-ripened and juicy grapefruits. During their seasonality (from November to March/April), you will find the fruit at its peak in terms of flavor and juiciness.
If you prefer a less bitter taste, opt for pink grapefruit.
Attention to the Zest:
When grating the grapefruit zest, make sure to only take the colored part (pink or yellow), carefully avoiding the white part underneath (albedo), which is bitter and would ruin the taste of the cake.
Do Not Overwork the Batter:
Once you add the dry ingredients to the liquid ones, mix only long enough to combine them.
Overworking the batter excessively develops the gluten, making the cake less soft and more chewy.
Eggs at Room Temperature:
Using room temperature eggs allows them to incorporate more air when whisked with erythritol, contributing to the cake’s lightness and final softness.
The Toothpick Test:
Do not rely solely on the indicated times: every oven is different.
The toothpick test is the most reliable method to know if the cake is perfectly baked.
Variations:
Customize Your Grapefruit Cake
This recipe is a great base, but you can customize it with small variations to suit your tastes or the ingredients available:
With Other Citrus:
If you don’t like grapefruit, you can replace it with the juice and zest of orange, lemon, or a mix of citrus for an even more aromatic cake.
Without Shredded Coconut:
If you don’t enjoy coconut, you can omit it and increase the flour quantity to 2 cups to maintain the right dough consistency.
Adding Fruit:
For a touch of extra moisture and flavor, you can add small bits of sugar-free dark chocolate or some pieces of candied grapefruit (if you find quality sugar-free ones) to the batter.
Aromatic Spices:
To enrich the flavor, try adding a pinch of powdered ginger or cinnamon to the batter along with the flour.
They pair well with citrus.
With Light Glaze:
If you want a shinier finish and an extra touch of sweetness, you can make a light glaze by mixing powdered erythritol with a little grapefruit juice, until you get a fluid but not too liquid consistency, to be poured over the cold cake.
Frequently Asked Questions (FAQ) on Light Grapefruit Cake Without Sugar
Here are some relevant questions and answers for your Light Grapefruit Cake Without Sugar:
Can I replace erythritol with another sweetener?
Yes, you can.
Erythritol was chosen for its zero-calorie characteristics and zero impact on glycemia.
If you prefer, you can use other low glycemic index sweeteners such as xylitol (in the same 1:1 ratio with sugar, so you would use around 150-180g), or stevia (dosing very sparingly, as its sweetening power is much higher, and remembering it might have a slight licorice aftertaste).
Keep in mind that the proportions and final result may vary slightly.
Is this cake suitable for diabetics?
Since the recipe uses erythritol instead of refined sugar (which has a zero or almost zero glycemic index) and all-purpose flour (which contains carbohydrates), this cake is a better choice than traditional cakes for those who need to control blood sugar levels.
However, it’s always essential to consult your doctor or a dietitian to assess the suitability of any food within a specific dietary plan for diabetes.Is the Light Grapefruit Cake gluten-free or lactose-free?
The recipe, as presented, is not gluten-free as it uses all-purpose flour.
To make it gluten-free, you would need to replace the all-purpose flour with a specific gluten-free flour mix for desserts.
As for lactose, the recipe is naturally lactose-free, as it does not include milk, butter, or other dairy products.Why is it advisable to let the cake rest, preferably overnight?
Letting the cake rest, especially if made with vegetable oils and alternative sweeteners, allows the flavors to blend better and the structure to settle completely.
This prevents the cake from crumbling during cutting and gives a more harmonious taste and a softer and moister texture.
The day after, the cake is often at its peak of flavor and texture.
Can I use another type of oil instead of sunflower seed oil?
Yes, you can use other vegetable oils with a neutral flavor, such as peanut oil, rice oil, or even a good light olive oil, if you like the aftertaste it might give.
The important thing is that the oil is liquid at room temperature for a good batter consistency.
What can I do if the cake turns out too bitter due to the grapefruit?
If you find the grapefruit too bitter, make sure you grated only the colored part of the zest (without the white).
You can also try using pink grapefruits, which tend to be less bitter than the yellow ones.
Alternatively, you can balance the bitterness by adding a small amount (1-2 tablespoons) of sweet orange juice to the grapefruit juice, or by slightly increasing the amount of erythritol (always within the recommended range).
