WHISKY TODDY DRIZZLE CAKE. VEGAN & GLUTEN FREE AND TOTALLY DELICIOUS. Recipe from the wonderful Susie at Gourmet Glow. "Moist and light this cake is totally perfect for a restorative start to the year. After all, healing through cake is the best healing. made using one of the Old Hamlet whisky Toddy spice sachet."
Whisky Toddy Cake Recipe, Gluten free and vegan
WHISKY TODDY DRIZZLE CAKE. VEGAN & GLUTEN FREE AND TOTALLY DELICIOUS. Recipe from the wonderful Susie at Gourmet Glow. "Moist...
Ingredients
For the Cake
| 60g | Coconut oil, melted |
| 250ml | Almond Milk |
| 1/2 | lemon, juiced |
| 1 tsp | Steenbergs Organic Fairtrade vanilla extract |
| 8 Tbsp | Coconut Honey or any liquid sweetener |
| 100g | Peanut flour |
| 200g | organic gluten free flour |
| 2 tsp | baking powder |
| 1/4 tsp | Bicarbonate of soda |
| 1 tsp | organic ground ginger |
For the Drizzle
| 1 sachet | Old Hamlet Whisky Toddy Spice Blend |
| 2 tbsp | granulated sugar |
| 1 | lemon, juiced |
| 25ml | water |
| 25ml | whisky |
Method
- Preheat oven 180C
- Mix the milk, coconut oil, lemon juice, vanilla and coconut honey in a bowl.
- Sift in both flours, spices, baking powder and bicarbonate soda
- Mix well and pour into a greased, lined loaf tin.
- Bake 20 minutes or until a skewer comes out clean, set aside to cool 5 minutes in the tin.
- Whilst the cake is baking add all of the drizzle ingredients apart from the whisky to a saucepan and simmer until reduced by half. Add the whisky.
- Poke holes in the cake whilst still in the tin and pour spoonfuls of the drizzle across the top.
- Leave for 10 minutes, remove from the tin and leave to cool completely before slicing.
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