The Vegan Gingerbread Latte Cake is healthy and delicious. It is ready to serve in just two hours and thirty minutes. We prepare this cake with all-purpose flour, spices, garlic, baking powder and soda, butter, sugar, flax eggs, molasses, vanilla extract, apple cider vinegar, espresso, milk, & cream cheese. It contains 4 grams of protein and 450 calories per serving. Serve this Vegan Gingerbread Latte Cake with iced coffee, apple slices, pecan pie, sliced bananas, apple crumble, or cappuccino. You may include this cake in the vessel and store it for five days in the refrigerator.
STATS:
- Total time: 2 hours 30 minutes
- Calories: 450 kcal
- Serving size: 1 slice
- Cooking time: 39 minutes
- Diet: Vegan
- Serving: 16 slices
- Course: Dessert
- Preparation time: 30 minutes
- Cuisine: American
EQUIPMENT:
- 9 × 9-inch baking pan
- Electric hand mixer
- Whisk
- Measuring cups and spoons
- Kitchen scale
- Rubber spatula
- Liquid measuring cup
- Baking paper
- Mixing bowl
- Small ramekin
- Sifter
- Wire cooling rack
- Knife
- Wooden skewer
- Offset spatula
INGREDIENTS:
GINGERBREAD CAKE:
- 2¼ cups all-purpose flour
- 1 tbsp ground ginger
- Half tsp ground allspice
- 1 tbsp ground cinnamon
- Quarter tsp baking soda
- 1 tsp ground nutmeg
- Quarter tsp ground cloves
- 1½ tsp baking powder
- Half tsp salt
- 10 tbsp softened vegan butter
- Half cup light brown sugar
- 3 flax eggs
- Half cup unsulphured molasses
- 1 tsp vanilla extract
- ¾ cup unsweetened vegan milk
- 2 tsp apple cider vinegar
- Half cup granulated white sugar
LATTE SOAK:
- 1 tsp vanilla extract
- Quarter cup espresso
- ⅓ cup unsweetened vegan milk
- ⅛ tsp ground ginger
- Half cup vegan sweetened condensed milk
- ⅛ tsp ground cinnamon
ESPRESSO CREAM CHEESE FROSTING:
- 1 cup softened vegan butter
- Half tsp ground cinnamon
- 8 oz cold vegan cream cheese
- ⅛ tsp ground nutmeg
- 2 cups powdered sugar
- 1½ tsp vanilla extract
- 2 tsp instant espresso powder
- Half tsp ground ginger
- A pinch of ground cloves
- ⅛ tsp ground allspice
GARNISH:
- Half tsp ground cinnamon
INGREDIENT NOTES:
ALL-PURPOSE FLOUR:
- Use this flour to make this gingerbread cake, and it will provide the structure needed to hold the ingredients together. It gives the cake a soft, tender crumb and, when you add the right amount, keeps it from drying out. You can use gluten-free all-purpose flour if you prefer.
UNSULFURED MOLASSES:
- These bring the traditional dark color and rich, sweet flavor to the cake. You can add black treacle or dark molasses instead.
APPLE CIDER VINEGAR:
- It turns the milk into vegan buttermilk and makes the cake softer. You can swap it for white vinegar as another option.
VEGAN CREAM CHEESE:
- This cream cheese gives the cake a smooth, creamy texture. It has a mild tangy taste that maintains the sweet taste of the sugar and complements the espresso.
INSTRUCTIONS:
PREPARE THE GINGERBREAD CAKE:
- First, grease the pan and cover it with baking paper, then warm the oven to 350°F.
- Prepare the flax eggs, then buttermilk by mixing vegan milk with apple cider vinegar for five minutes.
- Whisk all-purpose flour, ground ginger, cinnamon, baking powder, nutmeg, allspice, cloves, baking soda, and salt in the bowl.
- Beat vegan butter, white sugar, and brown sugar in the large bowl for two minutes.
- Mix prepared flax eggs, molasses, vanilla extract, buttermilk, and dry ingredients properly.
- Pour the batter into the pan and bake for 39 minutes, then cool on the wire rack for twenty minutes.
MAKE THE LATTE SOAK AND CREAM CHEESE FROSTING:
- Include the espresso in the cup, then whisk in vegan milk, condensed milk, ground ginger, vanilla extract, and cinnamon.
- Beat the butter in the bowl for seven minutes on high speed, then mix in the cold vegan cream cheese.
- Slowly add the powdered sugar and beat it on high speed for one minute.
- Dissolve the instant espresso powder with the vanilla extract in the small ramekin.
- Include the espresso mixture, ground ginger, cinnamon, nutmeg, allspice, and cloves in the frosting.
ASSEMBLE THE CAKE & SERVE:
- Cool the gingerbread cake completely, then remove a thin layer from the top and put the cake on the plate.
- Poke small holes in the cake and pour the latte mixture into it, then let it rest for 15 minutes.
- Spread a thick layer of espresso cream cheese frosting on the top of the cake.
- Lastly, sprinkle ground cinnamon on the cake, cut it into 16 slices, and serve.
SERVING SUGGESTIONS:
HOT DRINKS:
- Vegan Cappuccino
- Gingerbread Latte
- Hot Chocolate
- Vanilla Coffee
- Chai Tea
COLD DRINKS:
- Iced Coffee
- Iced Vanilla Latte
- Cold Brew Coffee
- Iced Chai Latte
FRUIT SIDES:
- Fresh Strawberries
- Sliced Bananas
- Fresh Raspberries
- Apple Slices
- Orange Slices
DESSERTS:
- Chocolate Brownies
- Cinnamon Rolls
- Apple Crumble
- Sugar Cookies
- Pecan Pie
TIPS:
- Utilize the vegan butter and milk at room temperature to get the best results.
- You should avoid mixing the batter too much so the cake does not get dense & heavy.
- Cool the cake properly, then include the latte soak and frosting.
- Add the latte soak slowly to absorb well without making the cake soggy.
STORAGE INFORMATION:
FRIDGE:
- Include the cake in a closed vessel and store for five days.
FREEZER:
- Place the cake in the container and freeze for two months.
FAQs:
Should I exclude coffee from this cake?
- Yes, you may skip espresso with strong brewed chai tea as per your choice.
Can I prepare this cake earlier?
- Yes, you may bake the gingerbread cake one day in advance and add frosting before serving.
What is a good substitute for soy milk?
- You may swap the soy milk with unsweetened oat milk, as per your choice.
Would I prepare this cake without using espresso powder?
- Yes, you may skip it and replace it with instant coffee powder if required.
Why does the cake become dry?
- Including extra flour or baking it a little longer gives dry results.
NUTRITIONAL INFORMATION:
Calories: 450 kcal
Net carbs: 58 g
Iron: 2.4 mg
Total carbs: 62 g
Vitamin A: 1,050 IU
Fiber: 4 g
Calcium: 65 mg
Protein: 4 g
Sodium: 250 mg
Potassium: 160 mg
