This cake is moist, decadent, and full of delightful gingerbread flavor. It has three layers of soft, lightly spiced ginger sponge, gooey ginger caramel, and creamy coffee buttercream.
And the best part? It’s completely vegan and super easy to make!
The recipe begins with tender, moist gingerbread sponge layers that will make your kitchen smell like Christmas. Each layer is generously spread with ginger caramel made from just four ingredients. To top it all off, there’s a rich, creamy coffee buttercream that perfectly complements the sweet, spiced sponge.
This cake features three layers of soft, lightly spiced ginger sponge layered with gooey ginger caramel and creamy coffee buttercream. It’s completely vegan and easy to make.
Vegan Gingerbread Latte Cake
This Gingerbread Latte Cake is decadent, moist, and packed with delightful gingerbread flavor. It features three layers of soft, lightly spiced ginger sponge, gooey ginger caramel, and creamy coffee buttercream.
Gingerbread Latte Cake
Ingredients
Gingerbread Sponge:
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup plant-based milk almond, soy, or oat
- ½ cup vegetable oil or melted coconut oil
- 1 cup molasses
- 1 cup dairy-free yogurt
- 2 tsp vanilla extract
Ginger Caramel:
- 1 cup granulated sugar
- ½ cup canned coconut milk full-fat
- ½ cup dairy-free butter
- 1 tbsp ground ginger
Coffee Buttercream:
- 1 cup dairy-free butter softened
- 4 cups powdered sugar
- ¼ cup strong brewed coffee cooled
- 1 tsp vanilla extract
Instructions
Prepare the Gingerbread Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, light brown sugar, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking powder, baking soda, and salt.
- In another bowl, mix the plant-based milk, vegetable oil, molasses, dairy-free yogurt, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Ginger Caramel:
- In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until melted and golden brown.
- Add the canned coconut milk and dairy-free butter, stirring continuously until smooth.
- Stir in the ground ginger and allow the caramel to simmer for 2-3 minutes.
- Remove from heat and let the caramel cool completely.
Prepare the Coffee Buttercream:
- In a large bowl, beat the dairy-free butter until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add the cooled coffee and vanilla extract, and continue to beat until the frosting is light and fluffy.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a generous layer of ginger caramel over the cake layer.
- Spread a layer of coffee buttercream over the caramel.
- Repeat with the remaining layers, finishing with a layer of buttercream on top and around the sides of the cake.
Serve:
- Allow the cake to set for a bit before slicing and serving.
- Enjoy this rich, festive, and indulgent cake!
Notes
- Molasses: Use unsulfured molasses for the best flavor.
- Canned Coconut Milk: Full-fat coconut milk provides the richness needed for the ginger caramel.
- Strong Brewed Coffee: For a pronounced coffee flavor, ensure the coffee is strong and cooled before adding to the buttercream.