So our mate Bridget (whom we love as we used to use her Tinder and swipe on the most horrific humans just for a laugh), has designed a wee Vegan Gin Cake (loaf) for us.  Bridget used to working in the Hidden Lane Tea Room where we hold most of our events.  Anyway here goes Bridget the Midgets cake:

So, vegan and gluten free grapefruit and gin loaf with a lime drizzle. (I scale in cups just from research for vegan cakes tend to come from America!)

Ingredients for cake:

3/4 cup gluten free plain flour

1 cup gluten free self raising flour

3/4 cup raw cane sugar

2tsp gluten free baking soda

1/2 cup coconut oil (melted)

1 1/4 cup almond milk Juice

zest of a grapefruit

Gin syrup:

Juice and zest of a grapefruit 3tbsp gin (Caorunn in this case) of your choice 1/2 cup caster sugar

Lime frosting:

Juice and zest of a lime Tsp gin of your choice 1/2 cup icing sugar (I bought all my ingredients apart from the gin from Roots and Fruits who are a great local source for natural foods)

Instructions:

Preheat the oven to 180c and grease a 10inch cake tin loaf with a smidge of coconut oil. In a large bowl, mix together the flours, sugar and baking soda.

Once combined, stir in the melted coconut oil, milk and grapefruit and mix well looking out for lumps.

Pour into the prepared loaf tin and bake for 50 mins (but check and 40 just to be safe, can never trust oven times!)

Once cooked, remove from the oven and while still hot and mix together the gin syrup ingredients in a small bowl. Then pour on-top while it’s still in the tin.

Once cooled and out the tin. Mix together the lime, gin and icing sugar till thick and shiny (you may want to add more lime or sugar to your preference) and dollop on-top allowing it to drop down the edges.

Decorate how ever you fancy (I cut some wafer thin lime slices but grapefruit slices would work well too).