Vegan Gin And Tonic Cake Recipes
VEGAN GIN AND TONIC CAKE
This is an adaptation of the recipe found here: https://www.bbcgoodfood.com/user/4614791/recipe/vegan-lemon-cake#comment-987281 It is a cake textured vegan cake that I am very impressed with as a non-vegan.
Provided by cracklinrosiek
Time 40m
Yield Makes 12 cake bar sized servings
Number Of Ingredients 0
Steps:
- Preheat an oven to 200C/180C fan or gas mark 6 and grease and line a baking tin.
- Mix the flour, sugar, baking powder and lime zest together.
- Add tonic water, juice and oil to the mix and stir until smooth.
- Add to the tin and bake for 30 minutes or until a skewer/knife comes out clean. Then allow to cool for 10 minutes.
- Combine gin, lime juice and icing sugar together to get the drizzle. Add more icing sugar if you like a thicker icing instead. I make it like a thin syrup.
- Drizzle and allow to soak through. You can make a thicker drizzle to give the drizzled look aswell.
GIN & TONIC CAKE
Fan of gin & tonic? What could be better than your favourite tipple in cake form? A fabulous showstopper for afternoon tea or a summer celebration
Provided by Elena Silcock
Categories Afternoon tea, Dessert, Treat
Time 1h45m
Number Of Ingredients 18
Steps:
- Heat the oven to 180C/160C fan/gas mark 4. Greese and line 2 x 20cm cake tins. In a freestanding electric mixer, or using an electric whisk, beat together the butter and 200g of the sugar until pale and fluffy, for around 5 mins. Add the eggs one by one, making sure they are fully incorporated before adding the next one. If the mixture looks like it might split, add a tablespoon of your flour, then fold in the rest of the flour. Mix the natural yogurt with the juice of one of the limes and 50ml of the gin, then add this to the cake mixture to make a thick and silky mixture. Split the mixture between the cake tins and bake for 35 mins until a skewer comes out clean.
- Meanwhile, make the syrup. Put the remaining sugar, tonic water, juniper berries and juice of one lime into a saucepan over medium heat. Once the sugar has dissolved, bring to the boil and cook for 5-7 mins, until it's a thick syrup. Cool for 5 mins, strain then pour in the remaining gin and set aside.
- Once the cake is out of the oven, allow to cool for 5 mins, then prick all over with a skewer, then liberally spoon the syrup mix over both of the cakes. Allow to cool completely in the tin.
- To make the buttercream, beat the butter until soft, then add the icing sugar, a little at a time to avoid a sugar cloud! Once fully incorporated, add the milk and the zest of the limes.
- To assemble, place one of the cake layers on a cake board, cover with 1/3 of the buttercream then sit the second cake layer on top. Cover this, too, in just a thin coat of icing then put the cake in the fridge for 30 mins to firm up - this will make it easier to get the rest of the icing on smoothly. Use the remaining buttercream to cover the top and sides of the cake.
- To decorate, mix the lime zest with the sugar. Sprinkle this over the cake and finish with lemon sherbets, lime slices, cucumber ribbons, party straws and any other gin & tonic paraphernalia you fancy.
Nutrition Facts : Calories 517 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.77 milligram of sodium
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