Grapefruit and Coconut Sugar Yoghurt Cake

Grapefruit and Coconut Sugar Yoghurt Cake

This grapefruit and coconut sugar cake has no refined sugar, and is low in fat. I love using yoghurt in cakes – not only can it replace a lot of the fat (making it much healthier), but it also gives baking a denser, less crumbly texture, which I really like.

I often find myself with fruit I need to use up and often use it in cakes, such as my Pineapple Chia Cake. The idea for this particular gorgeous, good-for-you cake came about when I spied a grapefruit sitting forlornly in my fridge, and the rest is history. The delicate hit of citrus combined with the coconut sugar, along with a denser texture, really works.

The cake is fairly small and the measurements below yielded six (or even eight smaller) slices.
Grapefruit and Coconut Sugar Yoghurt Cake
  • 50g coconut (or raw brown) sugar
  • 56g butter (melted)
  • 2 eggs
  • 115ml (1/2 cup) Greek yoghurt
  • 2 tablespoons fresh grapefruit juice
  • 100g plain (all-purpose) flour
  • 1/2 teaspoon vanilla sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon bicarbonate (baking) soda
  • Around 100-200g icing (confectioners’) sugar
  • 2 tablespoons fresh grapefruit juice
  • Grapefruit zest

Grapefruit and Coconut Sugar Yoghurt Cake


~ Pre-heat the oven to 175°C and grease a small springform cake tin (mine was 6-7″).

~ Melt the butter and allow to cool for several minutes. Beat in the sugar and then add the eggs one at a time. Finally, add the yoghurt and grapefruit juice.

~ Sift the vanilla sugar, flour, baking powder and baking soda together and then stir into the wet ingredients until just combined.

~ Pour into the prepared pan and bake for around 18 minutes (or until an inserted skewer comes out clean). Leave to cool in the pan for a while and then remove the outside edge of the springform pan so that the cake can cool completely.

~ For the glaze: Mix the grapefruit juice with just enough icing sugar until a drizzle consistency is achieved (you may need more or less than the mentioned 200g, just add a bit at a time). Pour over the completely cooled cake, sprinkle with grapefruit zest, and then enjoy!

Grapefruit and Coconut Sugar Yoghurt Cake

22 thoughts on “Grapefruit and Coconut Sugar Yoghurt Cake

    1. Yay, that's fabulous! So pleased you all enjoyed it and thank you so much for coming to tell me, I really appreciate it!

Leave a Reply

Your email address will not be published. Required fields are marked *