Gluten Free Fresh Grapefruit Cake with Dairy Free Caramel Sauce

During the winter months, the Monday Market carries great-quality food that's not necessarily local (except for the squash, potatoes, onions, and a few others). We picked up some beautiful grapefruit that we've been cracking open for breakfast.

The sweet and barely-salty caramel sauce from a few days ago needed a friend. A perfect accompaniment. Why not something a little bitter and bold like grapefruit?

Grapefruit is in season right now in Florida and Texas. My sister and her family live in Arizona, and have a huge grapefruit tree in their yard. The last time I was there, in July, the grapefruits were ripe in their backyard. My friend and I brought them into the kitchen and ate our fill, for sure. Someday, I'll have a fruit tree in my yard!

This is a great winter dish, with the sweet caramel and bitter grapefruit.

The husband and I are getting ready for a vacation over the Christmas break from work and school, almost like a real honeymoon! (We only had two days after our wedding before we had to be back at work). He's been sending me lengthy emails with all the places we needed to see, explore, and the art galleries and museums that are must-haves on our list. It's now up to me to coordinate it all into a day-by-day approach to the right sights and restaurants, and I'm up to the challenge. He hasn't really traveled with me much, really just for our weeks at camp (hardly a vacation), our trip to Zion National Park two years ago, and a few other brief jaunts.

Countdown is on! Now I just need to keep on the holiday train, and make sure we have all the delights under the tree that I have on my list.

Last Year: C's Mega Turkey Sandwich
Two Years Ago: Tuna Biscuit Casserole
Three Years Ago: Fusion Hummus

Fresh Grapefruit Cake
adapted from this recipe
[Printer Friendly]

Makes one 9-inch round layer, or an 8x8 pan
Could be doubled for a 2 layer round cake

1/3 cup vegan shortening, such as Spectrum Organic
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon grated grapefruit zest
2/3 cup fresh grapefruit juice
1/2 cup millet flour
1/2 cup sorghum flour
1/2 cup tapioca starch
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum


Dairy Free Caramel Sauce, for serving

Preheat oven to 350 degrees Fahrenheit. Grease a 9 inch pan with shortening. Sift together the flours, baking powder, xanthan gum and salt. Set aside.

In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and grapefruit zest. Beat in the flour mixture alternately with the grapefruit juice. Pour batter into prepared pan.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Top with slices of fresh grapefruit and drizzles of caramel sauce.