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.