Layered Grapefruit Cake with Buttercream Frosting - GF

I didn't want to post this picture. I am such a perfectionist and this is far from perfect. I just have to remind myself that this is my first cake decorating attempt...and I was in a hurry! It is still super cute, but next time I want to spend a lot more time working on it. I got the idea from I Am Baker, which you should check out if you haven't.

Yesterday was my sister's birthday. She is GF and DF so I wanted to make her a special cake. I started by looking for a GF White Cake recipe. I found this one, but wanted to add something else to the mix. I was thinking orange or lemon, and then I saw these two big grapefruits sitting in the fruit bowl. I decided to make a Grapefruit Cake. What possessed me? I'll never know. Did you know how heavenly the smell of zesting a grapefruit is? I might do it every day, just for the smell!

The cake itself was delicious. Now, as you can see from the photo, the term "white cake" is used loosely here. I used dark raw agave and coconut palm sugar so I knew it wouldn't end up white like the original recipe. The frosting was too sweet for most of us, but I don't know how to make a buttercream frosting without truckloads of sugar...I'll have to keep working on that one. It was still yummy, but you can't eat much of it. I made a few tester cupcakes before I made the cake itself and that was delicious, with just a little bit of frosting on top.

Gluten Free White Cake

Adapted from Evil Cake Lady
Makes 1 - 6" round (Double the recipe for a layered cake)

3 egg whites

1/2 C agave nectar (I used half dark raw agave and half coconut palm sugar)

3 TB butter or coconut oil, melted

1 C GF all-purpose flour blend (I used Namaste brand)

1/4 tsp salt

1 1/2 tsp baking powder

1/4 C milk (or dairy alternative)

2 tsp vanilla extract

1/4 C freshly squeezed grapefruit juice

2 tsp freshly grated grapefruit zest

1. Preheat the oven to 325 degrees. Grease and flour a 6" cake pan.

2. Beat the eggs and sweeteners on medium speed until fluffy.

3. Slowly add the melted butter or oil.

4. In a separate bowl combine all the dry ingredients. Mix well.

5. With the mixer on low, slowly add the dry ingredient to the wet. Turn the mixer back up to medium and beat until all the ingredients are well combined.

6. Add the vanilla, grapefruit juice and zest and continue to beat until the batter is fluffy.

6. Fill the cake pan about half way full. Cook for 35-40 minutes until a toothpick inserted in the center comes out clean.

7. Let cool on rack for 10 minutes before removing the cake. Let cool completely before frosting.

Buttercream Frosting

(Double or triple if making a layered cake Rose Cake)

3 C powdered sugar

1 C butter (I used Spectrum Organic Shortening to make it Dairy Free)

1 TB milk or cream (or dairy alternative)

1 tsp vanilla extract

2 tsp freshly grated grapefruit zest

1. Combine the sugar, butter and milk in a large mixing bowl. Beat at low speed until combined. Increase speed to medium and beat for 3 minutes.

2. Add the vanilla and grapefruit zest and beat for an additional 1 minute. Add more milk if needed to thin out for spreading.