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!