2 cups spelt flour

1 cup coconut sugar

2 tsp baking powder

2 tbsp grapefruit zest 

1 cup plain coconut yoghurt 

2 eggs 

1/2 cup EV olive oil 

2 Tbsp freshly squeezed grapefruit juice 

1 tsp vanilla extract

Icing sugar to serve

Preheat oven to 180C  and line a 22cm spring form baking pan with parchment paper.

In a large bowl, sieve together the flour, sugar, baking powder and zest. Whisk until well combined. 

In a small bowl, whisk together the yoghurt, eggs, oil, grapefruit juice and vanilla. Using a spatula, fold the wet ingredients into the dry ingredients until combined. 

Pour batter into prepared baking pan and smooth out the top. 

Bake for 30-35 minutes, until a tooth pick inserted into the middle comes out clean. 

Remove from oven and allow cake to cool in pan for 10 minutes.

Transfer to a wire rack to cool completely before dusting with icing sugar using a fine mesh sieve.