A deliciously moist gingerbread and coffee cake with a hidden biscoff core, with a milk soak, coffee buttercream and mini gingerbread men. This vegan gingerbread latte sheet cake is vegan, free from egg and dairy, easy to make an super festive, perfect for Christmas! Vegan, No-Egg, No-dairy and easy to make.
Vegan Gingerbread Latte Sheet Cake
If you love the cosy flavours of gingerbread and a rich coffee, this vegan gingerbread latte sheet cake is the perfect festive bake for you! Super soft, fluffy and perfectly spiced with warming ginger, cinnamon, all spice and nutmeg, this cake combines all the delicious flavours of a classic gingerbread cookie and rich coffee / latte in one easy to make sheet cake. The cake is topped with a rich, creamy and silky smooth coffee buttercream frosting, every slice is full of festive warmth and sweetness. It’s the perfect treat to enjoy with a hot cup of coffee during the cold winter months! You’ll love it!
Looking for more gingerbread recipes? Check out my: No-Bake Vegan Gingerbread Tiramisu, Vegan Gingerbread Sticky Toffee Pudding, Vegan Gingerbread Cream Cookies and Vegan Gingerbread Steamed Pudding.
Why you’ll love this recipe
- All the cosy gingerbread flavours: Packed with warming ginger and cinnamon for that classic festive flavour.
- Coffee shop inspired: Combines the delicious flavours of a gingerbread latte, but in delicious cake form!
- Super soft and fluffy: A beautifully moist sponge that stays deliciously tender.
- 100% vegan: Made using vegan / plant based ingredients!
- Easy to make: A simple sheet cake recipe with no complicated decorating or layering required, perfect for any skill level.
- The perfect frosting: Topped with a smooth, whipped and creamy coffee buttercream that complements the warming spices of the cake.
- Perfect for sharing: Easy to slice and serve, making it ideal for Christmas gatherings, parties or a cosy afternoon treat.
- Make-ahead friendly: Perfect for baking in advance when you’re getting ready for the festive season.
Layers of this gingerbread coffee latte cake
A deliciously indulgent vegan gingerbread latte cake, made up of layers of warm, spiced ginger and rich coffee sponge, lightly soaked in a creamy milk soak to keep every bite beautifully moist. Find the full written recipe and ingredients list in the recipe card at the bottom of the page.
- Cake
A soft, fluffy sponge infused with warming ginger, cinnamon and hints of rich coffee.
- Milk soak
A sweet, dairy-free milk soak brushed into the sponge which makes the cake super moist.
- Biscoff core
A generous layer of smooth, caramelised Biscoff spread running through the centre for a deliciously rich, spiced biscuit surprise.
- Buttercream
Silky, whipped coffee infused buttercream bringing a smooth espresso finish that balances the sweetness of the Biscoff filling.
- Decorations
Swirls of biscoff spread top the cake, along with coffee beans and mini gingerbread men showing the overall flavour of the cake. Plus, it looks super cute!
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram, TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Gingerbread Latte Sheet Cake
- Total Time: Overnight
- Yield: 10–12 1x
- Diet: Vegan
Description
Indulge in a Vegan Gingerbread Latte Sheet Cake, featuring a biscoff core and creamy coffee buttercream for festive delight.
Ingredients
Ingredients for the cake
- 250ml of dairy-free milk (soya milk works best)
- 1 teaspoon of apple cider vinegar
- 100g of caster sugar
- 250g of self raising flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 2 teaspoons of ground ginger
- 1 teaspoon of ground cinamon
- 3 teaspoons of ground coffee
- 70ml of sunflower oil
Ingredients for the milk soak
- 60g of vegan condensed milk
- 40ml of dairy-free milk
Ingredients for the filling
- Smooth Biscoff spread (see step 1)
Ingredients for the frosting
- 150g of dairy-free butter
- 180g of icing / powdered sugar
- 1 teaspoon of vanilla extract
- 1 heaped tablespoon of ground coffee
- 1 teaspoon of ground ginger
Decoration
- Mini gingerbread men
- Coffee beans
Instructions
Method (Cake)
- Preheat your oven to 180ºC fan and line an 8 x 8 inch square cake tin with greaseproof paper. Allow the paper to hang over the tin slightly, this makes it easier to remove the cake when baked.
- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
- In a large mixing bowl, sift the sugar, flour, baking powder, bicarbonate of soda, ground ginger, ground cinnamon and ground coffee. Mix well to combine. Add the oil into the ‘buttermilk’ and whisk to combine.
- Add the wet ingredients into the dry ingredients and mix just to combine.
- Pour the batter into the lined tin, spreading out out even and right into the corners of the tin.
- Place the cake into the middle of the preheated oven and bake for around 25-30 minutes. You will know it is done when you put a knife or skewer down the middle of the cake and it comes out clean and it’s springy to the touch. If batter comes off on the skewer, it needs more time to bake. To prevent burning, top the cake with some greaseproof paper then return back into the oven.
- Allow the cake to cool in the tin for 10 minutes then carefully transfer onto a cooling rack. Allow to cool fully before frosting. You can even place the cake in a sealed container once cool then frost the day after. It’s a very light sponge so be careful with it when removing from the tin.
Method (milk soak)
- In a small bowl, combine the condensed milk and milk. Stir together until fully combined.
- Poke holes all over the cake, them brush the milk soak over the cake. Allow this to soak into the sponge.
Method (biscoff core)
- Poke holes into the cake, transfer smooth biscoff spread into a piping bag, snip off the tip and pipe in the holes. This will create hidden pools of biscoff inside the cake.
Method (buttercream)
- In a stand mixer with balloon whisk attachment or in a bowl with an electric hand whisk, add in the softened butter and whisk on high speed for around 5 minutes – 8 minutes until pale and creamy.
- Gradually add in the icing / powdered sugar along with the vanilla, coffee and ground ginger. Whip until it’s thick and fluffy. If its too thick, add in some more chunks of butter, too soft, add in more icing sugar to get it to the perfect creamy consistency.
- Spoon the buttercream on top of the cold cake (make sure its fully cold as any heat from the cake will instantly melt the frosting). Spread out using an off set spatula or the back of a spoon. Make swirls in the frosting for the biscoff sauce.
- Melt some biscoff spread, swirl it on-top of the cake (refer to video for example).
- Decorate the cake with a sprinkle of some ground ginger / ground coffee, mini vegan friendly gingerbread men and coffee beans (optional).
- Slice the cake into squares using a sharp knife, serve and enjoy.
Notes
To store: Store the cake in an air tight / sealed container in the fridge. Leave the cake at room temperature for 10 minutes before serving for a moist cake. Best eaten within 2-3 days of making.
What vegan butter do you use? My go-to’s are Flora Unsalted Plant Butter and Naturli Vegan Block.
- Prep Time: 5 minutes
- Cook Time: 25-30 minutes
- Category: Cakes and layer cakes
- Method: Baking
- Cuisine: American
