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Pink Gin Caketails

If you love a classic pink G&T or gin cocktail we know you’ll love this gin infused cake recipe! Made using our Top 14 allergen free, vegan Mulberry muffin mix!⁠

Prep:20 Minutes (plus prep time for the jelly)

Cook:25 Minutes

Level:Intermediate

Ingredients

  • 1 x Creative Nature Mulberry Muffin Mix
  • 135g (Vegan) Jelly Cubes
  • 110ml of you fave Pink Gin
  • 235ml Boiling Water
  • 4 Tbsp Milled Flaxseed
  • 4 Tbsp Water
  • 200g Dairy Free Spread
  • Strawberries (the more the better)
  • Cream or Dairy Free Equivalent
  • Lemon (to garnish)

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Method

1. Mix your jelly cubes with the boiling water and 50ml of the pink gin. Allow to set in the fridge for a few hours.⁠
2. While the jelly is setting, make the cake. Start by combining your flaxseeds with the water and remaining gin and allow to sit for 10 minutes to go gloopy.⁠
3. Combine your flax mixture, dairy free spread and cake mix and mix together until smooth.⁠
4. Bake in a greased baking tray for around 25 minutes until golden brown.⁠
5. Line strawberries around the edge of your glass sitting on top of the jelly.⁠
6. Once the cake has cooled, cut into cubes and fill the middle of the glass.⁠
7. Pour a layer of cream over the cake to moisten and garnish with a slice of lemon.⁠
8. Enjoy!⁠