Gin and Tonic Cake

I enjoy a good gin and tonic and recently I have seen several gin and tonic cakes out there, so I thought I would have a go at creating my own. While there is no gin in the cake itself, the icing is made with gin, tonic and lime for an indulgent afternoon tea. You can even nibble a slice with your G and T.

Gin and Tonic Cake

A fresh lime sponge with a gin and tonic icing
Prep Time 30 mins
Cook Time 25 mins
Course Afternoon Tea
Servings 12 slices


  • Loaf Tin
  • Mixing bowl
  • Measuring spoons
  • Hand mixer


  • 100 grams caster sugar You can swap this for a sweetener of your choice if desired
  • 90 grams butter
  • 4 eggs
  • 65 ml milk you can substitute for a plant based milk
  • 320 grams ground almonds
  • 30 grams coconut flour
  • 2 teaspoons gluten free baking powder
  • 1 zest of one lime

For the Icing

  • 300 grams icing sugar
  • 100 ml tonic water
  • 25 ml gin
  • 1 zest of one lime
  • 1 juice of one lime


  • Preheat the oven to 180 degrees C
  • Cream the butter and caster sugar together
  • Beat in the eggs, one at a time
  • Add the milk and lime zest
  • Beat in the ground almonds, coconut flour and baking powder
  • Grease your loaf tin
  • Pour the cake mixture into your loaf tin and smooth the top with a spatula
  • Bake for 25 - 30 minutes until a skewer inserted comes out clean
  • Allow to cool completely before icing

For the icing

  • Sieve the icing sugar into a bowl
  • Add the gin and begin beating
  • Add the tonic water and lime juice a little at a time until the icing reaches the consistency of toothpaste. You may not need all the liquid
  • Ice the cooled cake. Sprinkle the top with the lime zest and allow to stand until the icing has dried
  • Serve and enjoy


To make this vegan, swap the butter for margarine and the milk for a plant milk. If you prefer lemon with your G and T swap the limes for lemons.
Keyword Gluten free, Indulgent

Cooking For John