Gingerbread Latte Cake
- Rosie
- Dec 18, 2025
- 2 min read
It’s nearly Christmas and I don’t think there is better cake for the occasion than this.This is my gingerbread latte cake and this right here might be my heaven on earth.
The four layers of sponge are soft and spiced with a crumb so tender it quite literally melts in your mouth. Then you get the salted gooey caramel in-between each layer which pairs so well with the creamy espresso frosting for the perfect festive cake.
You won't need any eggs or any dairy, and the best part is it's super simple to make!
Gingerbread Latte Cake
Here’s Why You’ll Love This Gingerbread Latte Cake:
soft and spiced with a crumb so tender it quite literally melts in your mouth.
Simple ingredients and very little equipment needed - you can make these without a stand mixer
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Gingerbread spice mix: homemade or store bought, make sure its got cinnamon, ginger, all spice, nutmeg and cloves
Brown Sugar:Â Light brown sugar for flavour and texture
Dairy Free Butter: You’ll need it for the buttercream
Dairy Free Yoghurt: I recommend using yoghurt with at least 2% fat content. This recipe has been tested with both dairy and nondairy milk - soya is my favourite!
Self raising flour: for a well risen sponge
Espresso: instant or straight from the coffee machine, you'll need it for the buttercream
We are going to make our sponge first. Simply whisk the wet ingredients together and then sift in the dry - all you need is one whisk and a bowl! The next step is to make the toffee sauce. You will only need three ingredients - brown sugar, dairy free double cream and butter. Once the sponge is baked we are going to soak the sponge is the sauce whilst still warm.
Recipe
