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A naughty old fashioned sponge cake recipe

With the excitement of Christmas over, January can often be left feeling dull in comparison. However we’ve found a cake to perk up those winter evenings and use up the left over alcohol in the cupboard this Veganuary.

gluten free sponge cake that you wont believe is vegan and dairy free too
This cake is a nod to the American classic cocktail; it has a lovely moist sponge and the flavours really hit the note for a winter’s evening. We prefer to use a good, smooth bourbon such as Buffalo Trace but whatever you use we're sure it will be a hit amongst the grown-ups.

Makes One 30x17cm Traybake

Free From Gluten / Dairy
VEGAN
Contains nuts

gluten free boozy sponge

Sponge

280ml Coconut Milk

170g Gluten Free Plain Flour

170g Almond Butter

170g Light Muscovado Sugar

115g Ground Almond

100g Maraschino Cherries (halved)

100ml Bourbon

8ml Bitters

6ml Cider Vinegar

5ml Orange Oil

4g Baking Powder

3g Bicarbonate of Soda

1.7g Xanthan gum

1tsp Salt

The drizzle and icing are optional but really pump up the naughtiness of this treat

Bourbon Drizzle

2tbsp Bourbon

2tbsp Icing Sugar

2 dashes of Bitters

Bourbon Icing

200g Icing Sugar

70ml Bourbon

1tbsp Fresh Orange Juice

2 dashes of Bitters

 

Preheat the oven to 160°C/Gas mark 3

To make the base, mix the flour, ground almond, light muscovado sugar, baking powder, bicarbonate of soda, salt and Xanthan gum in a food mixer.

Then pour in the coconut milk, bourbon, almond butter, bitters, cider vinegar and orange oil.

Mix this on a low speed until fully combined and then add the cherries and mix for another 30 seconds. It should be a nice smooth batter with an even spread of cherries.

Spread the batter evenly into your traybake tin and pop into the oven for 25 minutes. 

For the drizzle, lightly whisk together the icing sugar, bourbon and bitters, ready for when the cake comes out of the oven.

When the cake is done it should have a golden crust, a fantastic rise, and a cocktail stick should come out cleanly.

While the cake is still warm, poke holes across the top of it and drizzle the mix over it, allowing the sponge to soak up the alcoholic goodness before setting aside to cool.

To finish with a decedent icing, whisk together the icing sugar, bourbon, fresh orange juice and bitters to make a nice icing which should pour well.

Pour this over the cake once it is fully cooled, ensuring it is completely covered and then leave to rest while the icing sets.

Storage Will keep in room temperature for up to 5 days (but ours rarely sits around beyond the day it’s made!)

Tip Serve with a glass next to an open fire to fully warm yourself this winter

Gluten and dairy free vegan naughty cherry sponge cake

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