My Aperol Cake

4th August 2019
Blog post

Fancy an Aperol Spritz? How about an Aperol Cake?! Does it get much better?!!

A light, fluffy sponge infused with Aperol and Prosecco, drizzled with an Aperol syrup and topped with orange slices & icing. And yes, you can really taste the Aperol!! It makes the cake so (*sorry about this next word*) moist.

Its my absolute fav drink… first introduced to me in a cute little square in Modena by my crazy Italian bestie from university. I’ve always trusted her taste in drinks 😉

All the ingredients for my Aperol Cake are in this picture. Just the usual flour, butter, sugar & eggs with a bit of orange and Aperol chucked in there too.

Its mega, mega easy. Mix together the wet ingredients, whisk in the dry, bake and then pour over an Aperol drizzle. I think you’re going to like this one!

Here goes…

My Gluten, Dairy Free Aperol Cake

Does it get much better!? This recipe can be doubled for a 2lb loaf tin, made into cupcakes or even a large round cake if you'd like!
Servings: 1 x 1lb loaf tin


  • 112 grams dairy-free spread - I used dairy free Flora
  • 112 grams caster sugar
  • 112 grams gluten free self raising flour
  • 2 eggs
  • 1 shot Aperol (25ml)
  • Zest of an orange


  • 1 or 2 shots of Aperol - depending on how strong you'd like it!
  • 1 shot of Champagne - optional
  • 10 grams caster sugar


  • 100 grams icing sugar
  • Orange segments


  • Preheat your oven to 180oC (fan).
  • Line your traybake tin/loaf tin/whatever you’re using with baking paper.
  • Whisk together the butter and sugar until lighter in colour and creamy.
    >You’re looking for the mix to be paler, smooth & creamy! I use an electric whisk for 2 mins.
  • Crack all the eggs into a separate bowl & beat together.
  • Add the beaten eggs, zest and flour to the butter/sugar and whisk together until JUST combined (20-30seconds).
    >Don’t over whisk, otherwise you’ll lose the air bubbles & they won’t be quite so fluffy!
  • Add the shot of Aperol and whisk again for 5 seconds.
  • Pour the mix into your tin. It should be about 2/3 full to give it enough room to expand when it bakes.
  • Bake for approx 30 mins
    >You’re looking for them to be firm on top but springy to touch and a knife/skewer poked into the middle of the cake should come out relatively clean!
  • Add the "drizzle" ingredients into a pan and warm on a low heat until the sugar dissolves.
  • Poke holes all over the top of the cake with a skewer (I went for about 20 holes!). Pour the drizzle over the top of the cake.
  • Leave to cool slightly for 5 mins in the tin & then remove and transfer to a cooling rack to cool completely.
  • Once cool, mix the icing powder with 10ml of water. It should be thick enough to coat the back of a spoon.
  • Pour over the cake and let some run down the sides. Add some orange segments for decoration if you'd like to. Enjoy!!
Print Recipe

You could actually replace the Aperol & Prosecco with anything you like… what about your favourite flavour of gin with some tonic? Maybe even rum!!! Think I might do that one next…

Want more fun cake recipes?! Its my fav thing to make. How about my Biscuit Traybake! Or make some Gluten, Dairy free Penguins!! Check out my insta for tonnssss more.

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