Big Ginger Bundt Cake with Whiskey Citrus Glaze

Big Ginger Cake with Whiskey Citrus Glaze | Veggie and the Beast

With the exception of the occasional margarita accompanied by chips and salsa, or a colorful martini when I’m feeling fancy (/want to pretend I’m Carrie Bradshaw), I’m pretty much a wine or beer girl.

That was the case, at least, until this fall when my friend Emily introduced me to Big Gingers. Oh my lanta – sweet, tart, fizzy, boozy perfection.

Big Ginger Cake | Veggie and the Beast

These days, Emily will come over under the assumption that we’ll be having Big Gingers. Why would we not have Big Gingers? What would be the point?

For those of you who have no idea what I’m talking about, a Big Ginger is really just a whiskey ginger, made with 2 Gingers whiskey, and served with lemon and lime. Ryan and I introduced his dad to the drink, and he loved it so much we ended up buying him a gift set for Christmas. I thought we were being pretty creative with our gift, but he ended up getting us the exact same gift set, hence the glasses in the background of this post. Great minds.

Big Ginger Cake with Whiskey Citrus Glaze | Veggie and the Beast

If you haven’t noticed, I very much enjoy boozing up my baked goods. Before Big Gingers came into my life, I’d probably say I’d rather eat my booze than drink it, but now it’s kind of a toss up. Can’t I just drink my booze while eating my boozy cake?

Why yes I can, and yes I did. Once my drink and cake were gone I used a spoon to eat the whiskey glaze straight out of the bowl.

…and then I woke up with a total sugar hangover. #worthit #adulthood

Big Ginger Cake with Whiskey Citrus Glaze | Veggie and the Beast

If you want to have your adult beverage and eat it too, fear not – this cake is fairly simple! Bake, cool, drizzle, DONE.

The most anxiety-producing step is flipping the bundt cake upside down and hoping beyond hope that it does not stick. For this reason you REALLY want to grease that pan. Get in there with cooking spray and softened butter, and coat every single corner. You also want to let the cake cool in the pan for a good 15 minutes before flipping it. Patience, people.

Big Ginger Cake with Whiskey Citrus Glaze | Veggie and the Beast

Ginger ale, 2 Gingers whiskey, ground ginger, and lemon and lime zest are baked into the fluffy, moist and perfectly sweet cake. The glaze is just slightly citrusy, and has a bit of a whiskey kick. If you want more of a kick (and what better time to get a kick than St. Patty’s Day?) replace some of the milk in the glaze with additional whiskey. Cheers!

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Easy Lime Cake with Whipped Coconut Cream

Easy Vegan Lime Cake with Whipped Coconut Cream | Veggie and the Beast

At some point over the past couple weeks, this winter went from beautiful/sparkly/easy to joke about the frigid cold to good god I gotta get out of here. Like furreal. Like now.

It’s around this time every year that I (and probably most other Minnesotans) begin to lose it. Sure, we’re nice, and we joke about the weather, and tend to avoid complaining out loud, but that’s quite enough now, you know?

Easy Vegan Lime Cake with Whipped Coconut Cream | Veggie and the Beast

Lately I’ve been staring at our 2 patio chairs, angled on our outdoor table like 2 friends huddled around a fire. Except instead of a fire it’s a mix of thick ice and fresh, heavy snow. During the spring/summer/fall we eat dinner, play card games, drink chilled wine, and start our mornings sitting in pajamas and sipping oversized coffee mugs at that patio table. I’m ready for those patio moments again.

Beyond the wretched weather, this winter has been a somewhat turbulent one. I won’t bore you with the details, but I’m ready for that feeling that comes with spring – the one that brings a shift in the day-to-day monotony of grey winter. The one that makes you feel refreshed and ready to make the most of every day. I suppose the ability to walk outside without feeling like you’re getting kicked in the face would be okay, too.

Easy Vegan Lime Cake with Whipped Coconut Cream | Veggie and the Beast

Unfortunately, in Minnesota you just don’t know when spring will spring. Or when it will spring, and then hit you with a blizzard in May. It’s a roll of the dice, really.

While waiting, I’ll pass the time by eating tropical cake. A lazy gal’s tropical cake that’s as no-fuss as possible (cause who wants to do ANYTHING in this weather, amiright?). You’re just a few steps to cake happiness: mix, throw in a 9-inch cake pan, beat coconut cream, then use a spoon to blop it on top of the cake. blop? sure.

Easy Vegan Lime Cake with Whipped Coconut Cream | Veggie and the Beast

The resulting cake is soft, moist, and perfectly sweet with a light lime flavor. It also happens to be vegan, because it’s based off of my birthday cake, and that cake rocked my world.

This was my first experience with coconut whipped cream, and I just might be a changed woman. Smooth, rich, just lightly coconutty, and the perfect complement to the lime cake.

Give yourself a tropical food hug, y’all. You deserve it.
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