If it ever stops snowing – from Seattle to the Midwest and onto NYC – this spring, we’ll be celebrating the sun and finally be able to get outdoors a bit more. The Recipe Redux has hope for us all with their sanguine theme this month: foods to have at a picnic. April 22 is Earth Day (and Shakespeare’s birthday) and April 23 is Picnic Day so as we all search for the sun, I was inspired to make a cocktail cake for you. A Cucumber Gin Gimlet Cake to be exact: and it is amazing.
We adapted recipes from this amazing book: Veggie Desserts Cookbook today at work (I work with 65 dietitians hence the veggie dessert activity). The Cucumber Gin Gimlet Cake was a huge hit. I used Bob’s Red Mill gluten-free flour blend instead of regular wheat and used non-dairy butter due to food allergies on my team. The cake includes 1/2 a large cucumber blended up and created a moist, flavorful, ever-so-lightly green cake. The highlight of the whole thing was definitely the gin icing – I’ll be using that one again and again. Butter and powdered sugar are brightened right up with some Beefeater and it pairs so nicely with the citrus and cucumber flavors in the cake. This Cucumber Gin Gimlet Cake combines fresh spring/summer flavors that you’re going to want to serve at holidays and parties this spring. And of course, bring on your next picnic.
If you need other picnic-type recipes (or something to take to your birthday part for Shakespeare this weekend), these vegan strawberry rhubarb mini mason jar cheeescakes would do the trick. My No Bake Spinach Artichoke Herb Dip is also good for an on-the-go, simple spring recipe. Enjoy!
- 1/2 medium/large cucumber
- 1/2 lemon zested and juiced
- 2/3 cup unsalted vegan butter softened (can also use regular butter if desired)
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 1/2 teaspoons pure vanilla extract
- 2 cups gluten-free flour I used Bob's Red Mill
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- For the gin icing
- 1/3 cup unsalted vegan butter softened (can use regular butter if desired)
- 1 1/4 cup powdered sugar
- 1 Tablespoon gin I used Beefeater
- Preheat the oven to 325F. Lightly grease one 9-inch round cake pan. Slice the cucumber in half and remove the seeds with a spoon. Reserve 3-5 slices for garnish, then cut into large chunks then puree in a blender until smooth. Add the lemon zest and juice and mix well. In a large bowl, cream the butter and sugar with an electric mixer for 1-2 minutes until light and fluffy. Beat in the eggs, one at a time, then beat in the vanilla. In a separate bowl, mix together the flour, baking powder and salt. Stir 1/3 of the flour mixture into the egg mixture, then mix in 1/3 of the cucumber. Repeat until everything is combined and blended together. Pour the batter into the prepared pan and bake for 30-35 minutes, until a skewer inserted in the middle comes out clean. Leave to cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely.
- To make the gin icing, beat the butter, powdered sugar and gin together with an electric mixer in a medium-sized mixing bowl until smooth and fluffy. Add more powdered sugar or gin, if needed, to reach the consistency of thick yet spreadable frosting. Keep in the fridge until ready to ice the cake. Spread the icing over the top of the cake and onto the sides then decorate with the reserved cucumber slices.
Ginger Hultin,MS, RD, CSO
Thanks for visiting! If you’re like me: obsessed with eating, wine, going out and traveling, you’re in the right place. Champagne Nutrition® LLC is a Registered Dietitian-run concierge virtual practice helping clients look and feel better. On this blog, you’ll ﬁnd cocktails, mocktails, and plant-based recipes that are easy to make quickly at home and pack for leftovers on your adventures.