Grapefruit & Olive Oil Bundt Cake Recipe from School Night Vegan

Grapefruit is our favourite winter citrus and one that we think it is totally undersold for its deliciousness. It’s zingy, tartness pairs well with a bit of sweetness, so works beautifully in deserts. And by desert, we don’t mean half a grapefruit sprinkled with a bit of sugar and topped with a maraschino cherry, 80s style. We’ve got something much better in mind.  Here is a recipe from the clever clogs, Richard Makin from School Night Vegan for a Grapefruit & Olive Oil Bundt Cake. Olive oil in cake is pretty fab too, as it is a kitchen staple and also it makes a cake feel much more sophisticated. And thanks to the olive oil and flaxseeds, the sponge is soft, light and melt in the mouth. We also love a bundt (and not just the word). This recipe is definite going to become one we repeat. Enjoy!


Total Time: 1 h 45 m I Prep: 15 m I Cook: 1 h 30 m I Difficulty: Moderate



Makes one 20cm bundt cake

For the Cake

  • 3 tbsp ground flax seeds
  • 9 tbsp water
  • zest 1 grapefruit
  • 250 ml soy milk or other plant milk
  • 1/4 tsp vanilla
  • 250 ml Extra Virgin Olive Oil
  • 320 g caster sugar
  • 350 g plain flour
  • 1  1/2 tsp baking powder
  • 1 tsp salt

For the Glaze

  • 100 g icing sugar
  • 2 tbsp grapefruit juice

For the Drizzle

  • Juice 1/2 grapefruit
  • 50g Caster Sugar
  • 100ml water


  • Preheat oven to 170°C
  • Grease a 20cm bundt tin well using the 2 tbsp vegan butter. Using a sieve, sprinkle the 2 tbsp flour into the tin and shake the tin around, patting the sides to ensure an even coverage. Set aside.
  • In a small bowl whisk together the ground flax seeds and the water. Set aside to thicken into your “flax egg”.
  • In a medium bowl mix together, the grapefruit zest, soy milk, vanilla and olive oil. Set aside.
  • In a large bowl, place the caster sugar, plain flour, baking powder and salt. Add the soy milk mixture followed by the flax egg and mix well (you can also do this in a stand mixer but don’t overwork the batter). Pour the mixture into the bundt tin and place in the oven. Bake for 50 minutes. While the cake is baking make the glaze and the drizzle.

For the Drizzle

  • In a small measuring jug mix the icing sugar with the grapefruit juice. The glaze should be thick but runny.

For the Glaze

  • Place all the ingredients in a small saucepan over medium heat and bring to a simmer. Reduce the heat and allow to simmer for around 3 minutes or until the volume of the liquid has halved.

Finish the Cake

  • Once the cake is baked, remove it from the oven and leave it to rest somewhere cool in the bundt tin for 15 minutes. Once cooled slightly, carefully turn the cake out onto a metal wire rack. If the cake seems stuck, you can tap the tin down onto the rack quite firmly which should loosen it. Allow to cool for another 10 minutes.
  • After 10 minutes, using a pastry brush, apply the glaze evenly to the cake (it should be very runny and will soak in nicely). Leave to cool completely.
  • Once completely cool, pour over the drizzle. You can eat while the drizzle is liquid still or, if you choose, can wait until it’s set and slightly crispy. Either way it’s delicious.