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Vegan gin cake

Servings 10


For the cake

  • 275 g self raising flour
  • 200 g caster sugar
  • 1 tsp baking powder
  • Zest of 1½ limes
  • 5 crushed juniper berries optional
  • 100 ml vegetable oil
  • 170 ml tonic water
  • Juice of 1 lime
  • 60 g stem ginger optional

For the syrup

  • 125 g caster sugar
  • 125 ml tonic water or fizzy water
  • 30 ml gin

For decoration

  • 100 g icing sugar
  • 20 ml gin
  • Zest from ½ lime


  • Preheat the oven to 200°C/180°C fan/400°F/Gas mark 6. Grease and line a loaf tin.
  • Sift together the flour, baking powder, then add the sugar and zest from 1½ limes and the crushed juniper berries if using.
  • In another bowl, mix together the vegetable oil, tonic water and lime juice.
  • Add the wet ingredients to the dry ingredients. Mix thoroughly.
  • Add the stem ginger to the bowl if using.
  • Pour the mixture into the lined loaf tin and bake in the oven for 30 minutes, or until a skewer comes out clean.
  • Once the cake is out of the oven, leave to cool for 10 minutes.
  • Whilst the cake is cooling, make the syrup by combining the gin, tonic and caster sugar together.
  • Poke holes into the cake using a skewer. This allows the syrup to flavour the inside of the cake.
  • Pour the syrup over the cake. See the notes for how to make a crispier top!
  • If using icing, make sure the cake is cool, then sift the icing sugar and add the gin. Pour over the cake.
  • Decorate with the remaining zest.


If you like a crispier crust to your cake, bake again in the oven after pouring the syrup at 160°C/140°C fan/325°F/Gas mark 3 for at least another 10 minutes or longer depending on taste.