St. Patrick’s Day in Savannah was a little different this year. There were no celebrations. No gatherings. No traditions carried on. We normally go to the parade but had decided not to this year with our baby. This did not mean we weren’t planning on celebrating though! Last year while 9 months pregnant, we made all our favorite St. Patrick’s Day food (complete with shamrock cookie cut sandwiches & green dyed deviled eggs), invited my MIL over & all watched the parade on tv together. It was wonderful! This year… It was an eerie, quiet day. That being said, I’ve been wanting to bake this little cake for weeks now because we still have an ample supply of grapefruits from our neighbor’s prolific tree. I decided if I dyed the icing green that it’d be my little nod to the holiday this year! 🎂 It was also our horse’s 20th birthday so I guess you could say it was for him. 😆
Let me preface this with, I am not a master baker.
When I want to bake something, I look up a recipe to act as a guideline and then change what I want to from there. This time I looked at Strawberry Blondie Kitchen’s recipe here
. But then, I doubled the recipe so I could use a Bundt pan and changed up the flour and sugar so that it was a bit healthier and I didn’t feel terrible eating it all because it’s that tasty.
- 2 3/4 cups brown rice flour
- 3/4 cups coconut flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup coconut sugar
- 1/2 cup monkfruit sweetener
- 1/2 cup granulated sugar
- 1/2 cup grapefruit juice, freshly squeezed
- 1 grapefruit, zested and pulp if you’d like
- 1 cup plain Greek yogurt
- 5 large eggs
- 1 1/3 cup extra-virgin olive oil
- 1 cup Greek yogurt
- 1 1/2 cup powdered sugar (with no sugar if you have it)
- 1/3 grapefruit juice (& some pulp if you’d like)
- Splash of vanilla extract
- Preheat oven to 350 degrees.
- Combine dry ingredients in one bowl.
- Combine wet ingredients in another bowl.
- Slowly stir wet ingredients into dry ingredients until smooth.
- Grease your cake pan.
- Pour in batter & bake for 35 minutes.
It came out darker than I expected, but I think it’s because of the flours I used.
- Pour yogurt, grapefruit juice & vanilla into mixing bowl.
- Turn mixer on low.
- Slowly add powdered sugar until smooth consistency.
- I only add green food coloring for St. Patrick’s Day. Feel free to leave it the pretty, natural shade it is.
I’m sure there are better ways to make this, but we thought this cake tasted awesome and was so rich & moist so we’re good with this recipe. We will definitely make it again! 🍊