November is World Vegan Month and we’re celebrating with a fantastic, chocolatey gin bake. This bake is packed with sour, gin-soaked cherries and decadent chocolate AND it’s vegan. It’s just as mouth-watering as it sounds so scroll down for the recipe and give it a go! Tag us at @didsbury_gin on instagram and @didsburygin on twitter with your creations and #DGatHome. Happy VEGAN baking!
Ingredients:
Cake:
100ml Raspberry & Elderflower Didsbury Gin
100g fried sour cherries
300g plain flour
85g cocoa powder
200g brown sugar
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
150ml sunflower oil
350ml almond milk
150ml agave syrup
Icing:
150g icing sugar
75g vegan margarine
50g vegan dark chocolate
Method:
Cake:
Soak the cherries in the gin overnight.
Preheat the oven to 160 degrees.
Mix the flour, cocoa powder, baking powder, bicarb and sugar in a bowl.
In a separate bowl, whisk the almond milk, oil and agave syrup.
Slowly pour the wet mix into the dry mix and fold in, until smooth.
Fold in the gin-soaked cherries.
Line a 20cm cake tin.
Pour the mix into the tin and bake for 60 mins.
Icing:
Whisk together the icing sugar and margarine until light and fluffy.
In a microwaveable bowl, gently melt the dark chocolate.
Fold the melted chocolate into the icing.
Cool in fridge for 30mins.
Once baked cake is cool, whisk the icing and spread over the bake.
Decorate with maraschino cherries.
