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

lemon, juiced

25ml

water

25ml

whisky

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."

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.