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!

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Hi, I'm Amie!

I’m here to share my story of healing with you. I know what it’s like to suffer and not know what’s going on with your body. I’ve been there. I was lost, searching for answers and alone for 10 years until I learned how to get my body working for me, not against me—to address the underlying symptoms instead of using a Band-aid approach to reclaim my vitality. I want to show you that eating and living clean feels incredible. Once you see life this way, you’ll never go back. Ever. Come play along with me on Instagram, Pinterest, Facebook and Twitter. I’m here for you. xo

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4 comments

    1. Karen,

      Thank you for your email; yes, I use “NuNaturals Stevia for Baking” and I also use “Stevia In The Raw for Baking” both brands are delicious, however, I prefer the NuNaturals…it can be purchased at Whole Foods Market and many other food stores/health food stores. Let me know if you have further questions; good luck and I hope you enjoy this tasty cake! Best, Amie

  1. do you have a nutritional breakdown of this cake? Most interesting recipe. Any description of the taste compared to another cake? thanks!

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