Vegan Gin & Lemon Drizzle Cake | DietMondays

Vegan Lemon Drizzle Cake

You can have your Alcoholic Vegan Lemon Drizzle Cake & Eat It! 

The Boozy Vegan Lemon Drizzle

I love alcoholic cakes. If I can get booze into it, I will! I baked a Gin and Lemon Drizzle for one of my close friends and her husband nearly devoured the whole thing before we got a look in! Then I went vegan and needed to adapt!

For preference of Gin, I like to use Bombay Sapphire; it’s really fresh and citrusy so enhances the lemon flavour. You could use a cheaper version of gin, but you’ll get a really strong alcohol taste.

So this week’s recipe is my lovely Gin and Lemon drizzle cake. If you’re not a fan of Gin then Vodka will work just as well, and if you’re teetotal then just take the alcohol away completely for a lovely tangy jammy cake. Better than your Nan’s.
Ingredients for the cake: makes 1 loaf

250g self-raising flour (or 250g plain with 2 tsp of baking powder)
Pinch of salt
200g caster sugar
2 freshly squeezed and zested lemons
1 tbsp maple syrup
230ml of your favourite plant milk

For the drizzle:
25ml Bombay Gin
Juice and zest of 1 lemon
2tbsp caster sugar

For the icing:
80g icing sugar
75ml cold water

Pre-heat the oven to 180°C and ensure there is a middle shelf.
In a mixing bowl, sieve the flour, baking powder (if not using self-raising flour) and salt.

In another mixing bowl combine the milk and lemon juice and leave for a minute to curdle then add the maple syrup, lemon juice and zest and sugar, whisk well.

Mix the wet ingredients with the dry ingredients and fold with a wooden spoon until a smooth batter is formed.

Grease a loaf tin with coconut oil and pour the mixture into the tin, rap the tin against the counter to level out the mixture for a more even bake.
Bake for 45 minutes at 180°C until golden on the top and when a skewer is inserted, comes out clean.

While your cake is cooling a little, mix together in a saucepan the lemon juice and zest of 1 lemon, 25ml of gin and 2 tbsp of sugar, heat gently until the sugar is melted and the mixture is fluid but sticky. Poke holes all over the warm cake with a skewer and then pour the mixture over the top making sure you get some in those holes and round the edges where it will cool all gooey and jammy. Leave to cool completely before removing from the tin.

To make the icing drizzle to decorate, mix the icing sugar with the water and beat gently until smooth and thick. If you want to add a bit of extra depth you can add lemon, coconut…more gin!!

Drizzle over the cake and enjoy with a cup of tea. Or the rest of your gin!

Terri from DietMondays is the KWEEN of Alcoholic Cake Baking and needs to open her own cafe like… right now! <3 don’t forget to check her out on Instagram 

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Rae x

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