If you haven’t been sipping on Gingerbread oat milk lattes for the past two months, then I don’t know what you’ve been doing?! These are a serious festive obsession of mine and I’m not sorry about it! I’ve captured my all time favourite coffee in the form of an indulgent, vegan layer cake with the help of Delonghi. I’ve partnered with them to use one of their incredible coffee machines to make this vegan gingerbread latte layer cake.

I’m talking about two layers of moist, fluffy sponge cake with notes of coffee and gingerbread spice. These are sandwiched together with the most INCREDIBLE vegan buttercream frosting. This too features the gingerbread latte flavours (there’s a theme here) and honestly, you’re going to want to eat this stuff straight from the mixing bowl! I don’t think I’ve mentioned this before, but coffee is one of my favourite buttercream additions. The rich flavour contrasts with the intense sweetness of butter icing and tastes almost caramel like.

Why you need to try this vegan gingerbread layer cake

• The recipe is completely plant based!
• It’s super easy to make.
• This cake has a great texture! Olive oil creates a beautifully fluffy, yet moist sponge.
• Accessible ingredients: despite being vegan, you won’t need to embark on a wild goose chase to get hold of the ingredients. Everything can be found in most good supermarkets.
• It’s perfect for Christmas!

Which coffee machine do I use?

As mentioned at the start of this post, I’ve partnered with Delonghi to bring you this recipe. I’ve been using and thoroughly enjoying their Dedica Metallics Manual Espresso maker. Not only does t his model look absolutely stunning in my kitchen, but also makes an incredible cup of coffee. This machine allows you to create your very own barista style coffee from your own kitchen, with ease. The machine comes adjustments to make both single & double shot espressos and has a built in milk steamer. This means you can test your barista latte art skills and practice making Insta worthy coffees!

Why I love this machine

• Stylish and great colour ways: this machine comes in a variety of different colour options. I have the gold shade form the metallics range.
• Compact: despite being a barista style machine, this model is actually a really space efficient option. It’s pretty slim lined, so won’t take up a large portion of your kitchen worktop.
• Makes barista style coffee
• Has adjustments to make single, double or pod coffees
• Has a built in milk steamer

Print Recipe

Vegan Gingerbread Latte Layer Cake

Course: Dessert

Cuisine: Baking

Ingredients

• 1/3 cup olive oil
• 3/4 cup caster sugar
• 2 1/2 cup self raising flour
• 1/2 cup freshly brewed espresso
• 1/2 cup oat milk mixed with 1 tbspapple cider vinegar
• 1 tsp baking powder
• 1/3 tsp bicarb
• 1 tsp ground cinnamon
• Juice from 1/2 orange
• Pinch salt

Frosting

• 1 cup vegan stick butter
• 2 cup icing sugar
• 2-4 tbsp freshly brewed espresso

Instructions

• Preheat your oven to 180c and line two 15cm loose bottom cake tins with baking paper.
• In a large mixing bowl, combine all of your dry ingredients and mix to combine.
• Pour in your wet ingredients and fold the mixture together until you're left with a smooth cake batter.
• Divide this evenly between your cake tins and bake for 30-35 minutes or until cooked through and golden.
• Whilst your cakes are cooling, use an electric whisk to beat the butter until pale and fluffy in appearance. Gradually add in the icing sugar and coffee whilst continuing to mix.
• Once your cakes have cooled, spread a generous layer of buttercream over one of the layers and place the second tier on top. Use the remaining icing to frost the cake and decorate to your desire!