I know what your thinking…’Amie, you’re crazy for baking a cake when it was 98 degrees here in Manhattan all week’…But, I just had to … I had a yearnin’ for some bakin’ and when I get the yearnin’ … I make it happen. I took a nice stroll over to the newest Whole Foods Market on the Upper West Side (which is honestly my new home because I love it o’ so much, hehe) to purchase some fresh grapefruit, poppy seeds and an exceptionally pure olive oil.

I choose a few ruby red grapefruits that were incredibly tender and juicy…I simply couldn’t resist.  By the time I got back to my lil’ apartment, I had created a gluten-free masterpiece in my mind.  I leave you with my latest creation…the best cake I’ve made yet and let me tell you, this one will surely knock your socks off…

Ingredients

• 3 large eggs
• 2 cups stevia for baking
• 1/4 cup cup olive oil
• 1 ½ cups almond milk
• 4 tablespoons fresh grapefruit
• 1 tablespoon fresh grapefruit zest
• 2 cups almond flour
• 1/4 teaspoon cinnamon
• 1/4 teaspoon chili powder
• 1/4 teaspoon poppy seeds
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• Greek yogurt, for topping
• Agave nectar, for topping

Directions

1. Preheat oven to 350 degrees; spray a 9-10” round spring-form pan with non-stick baking spray and set aside.
2. In a large mixing bowl, whisk eggs and sugar.
3. Slowly add oil, almond milk, grapefruit juice and zest; mix well to combine.
4. In a separate bowl, mix together almond flour, baking powder, cinnamon, chili powder, poppy seeds, baking soda and sea salt.
5. Add the dry mixture to the wet mixture; mix well to combine.
6. Transfer batter into a 9-10” round greased pan.
7. Bake for 40-45 minutes.
8. Remove from oven and set aside to cool for 20 minutes.  Gently remove the cake, place onto a platter to cool completely.  Serve with a dollop of Greek yogurt and a drizzle of agave nectar.
9. Enjoy!