I’m super proud of my gluten free gin and tonic loaf cake recipe. Before you ask, yes it does taste as good as it looks! It’s dairy free and low FODMAP too.
I’ve been literally surrounded by gin lately, so my gluten free gin and tonic loaf cake recipe was an inevitable eventuality. My brother and his girlfriend absolutely adore gin so I made this especially for them.
Myself and Mark aren’t massive gin drinkers (or drinkers to start with thanks to our stomachs!) but we both absolutely loved a slice of my gluten free gin and tonic loaf cake. It’s a bit like a lime drizzle cake with a subtle yet unmistakable hint of gin, which I can assure you is absolutely divine.
Of course, there’s gin in the cake itself and the icing too which infuses this cake with those lovely delicate notes of gin. There’s tonic water in the syrup that’s drizzled too. It goes without saying, if you love gin and tonic… you will love this cake!
I see gin absolutely everywhere recently and so many new brands popping up. Myself and Mark only ever used to use gin when we made a Long Island Iced Tea (our old fave) so the whole gin craze is pretty new to us.
My bro and his girlfriend are the experts these days. We even brought them back a bottle of Brighton gin from our recent trip. I know they’re enjoying it because of how little was in the bottle last time I saw it! I think that means they’d probably recommend it.
This gluten free gin and tonic loaf cake recipe would work great with any brand of gin really. I used Gordon’s gin because that’s what Mark and I always used to make our Long islands with, but maybe you could try a few different brands and let me know what you prefer?
The same goes for tonic water, there’s so many different varieties and brands these days. I was tempted to try elder-flower tonic water but I decided to stick with classic tonic water. Again, why not experiment and see what you prefer?
Anyway, here’s my gluten free gin and tonic loaf cake recipe. Cheers and bottoms up!
- * 200g dairy free spread
- * 200g caster sugar
- * 4 medium eggs, beaten
- * 200g gluten free self raising flour
- * 1/2 tsp baking powder
- * 1 lime, zest
- * 75ml gin
- * 125g caster sugar (for the syrup)
- * 125ml tonic water (for the syrup)
- * 2 tbsp gin (for the syrup)
- * 2 limes (optional for candied lime slices)
- * 100g icing sugar (for the icing)
- * lime juice (for the icing)
- * 2 tbsp gin (for the icing)
- 1) Line a 2lb loaf tin (standard size) with greaseproof/parchment paper.
- 2) Preheat the oven to about 180C / 160C fan.
- 3) Cream the dairy free spread and caster sugar together until pale, light and fluffy. This can be done by hand or with an electric hand mixer.
- 4) Gradually pour in your beaten eggs in stages. After each pour make sure you beat well to combine.
- 5) Fold in your sifted gluten free self raising flour and baking powder.
- 6) Then fold in your lime zest and finish by adding the gin to the mixture.
- 7) Spoon your mixture into the tin and bake for about 55 minutes until cooked through. (Use a skewer to check)
- 8) Whilst your cake is cooking make your sugar syrup (you will need this immediately after you take your cake out of the oven). Place your caster sugar and tonic water in a saucepan and heat until the sugar dissolves. Allow to boil for a minute.
- 9) Take 2tbsp of the sugar syrup and add 2tsbp of gin. This is your syrup / drizzle!
- 10) When you take your cake out of the oven, poke holes in the top (like you would a lemon drizzle cake) and pour over your gin syrup. Leave to completely cool afterwards.
- 11) Whilst the cake cools you can make your topping. Place your icing sugar in a bowl and add 2 tbsp of gin. Continue to add some lime juice until you get to the right consistency for your glace icing.
- 12) (optional) If you want to make candied lime slices to go on top then reheat the rest of the syrup you made for the drizzle earlier and add thin slices of fresh lime to it. Gently simmer for 10 minutes before lifting out and sprinkling with caster sugar. Allow to dry out (They will take a while to dry so you could do this ahead of time).
- 13) Pour your icing all over your cake. Add either your candied limes or just grate some fresh lime zest for decoration. Allow to briefly set.
- 14) Enjoy!
- * If you do not need to remove dairy then you can use softened butter rather than dairy free spread.
- * You can reduce the amount of gin in the cake if you wish, although I think it gives a really lovely balance in these quantities. You could increase the amount of gin... probably not a good idea!!
Thanks for checking out my gluten free gin and tonic loaf cake recipe! Please, please, please send me a photo if you bake it as I love seeing your creations.
Thanks for reading and happy baking folks,
Oh and don’t forget to pin this before you leave!