Biscoff Latte Gingerbread

Biscoff latte gingerbread is the perfect winter treat. While it’s baking, the aroma of fresh brewed coffee and spiced gingerbread will be wafting through your house. Definitely warms the senses.

You are going to love the wonderful mix of flavors too. The Biscoff adds richness, while helping to enhance the spices, and the espresso helps deepen the flavor of the molasses.

Yum, let’s get started.

Biscoff Latte Gingerbread

The recipe does say “latte” but there is not going to be a strong flavor of coffee, unless you increase the amount.

It is very subtle, but the coffee flavor is is there. I’m not a coffee drinker, and even I love it!

As I mentioned above, if you are a coffee lover, then you can always increase the espresso powder to up the taste to your preference.

I made the Biscoff latte gingerbread two different ways, and I actually can’t decide which is my favorite. There are different textures to both.

Pan Cake

The first time was in an 11 cup Pyrex dish, and it bakes faster- a little over 5 minutes quicker. This way makes a fluffier cake too.

You can top it with confectioner’s sugar, like I did above, or with Espresso Buttercream Frosting.

For the snowflake topping, I used a stencil. It was super easy and makes a lovely cake. Just turn the cake over though, so you have a flat surface.

Gingerbread Loaf

For the next cake I decided to make my Biscoff latte gingerbread in a loaf pan.

The cake is still very tender, but it is a tad bit denser than the baking dish method. I like that you can cut a thin slice- if you just want a little treat type of snack.

Speaking of snacks…I LOVE a slice of this gingerbread with a slather of butter, and a sprinkle of pomegranate arils.

The tender spiciness of the cake, the creamy richness of butter, and the pop and zing of pomegranate are brilliant together. You definitely have to give it a go!

In the loaf below, I added a few dried cranberries to the batter. I didn’t include that option in the recipe, because it tastes better without add-ins.

Biscoff Latte Gingerbread Ingredients

This portion of the post will be lengthier, because there are different ways you can make this dessert.

In no particular order, I’ll start with the applesauce. It is optional, but applesauce gives the gingerbread a more tender, fluffy crumb.

You don’t want to overdo it though, because too much applesauce can make the cake very dense.

Next up is the espresso. This is the Espresso Powder I use. It dissolves perfectly in every recipe I’ve used it in.

Molasses plays a pretty big role in any gingerbread recipe. I used less in this one, because I didn’t want it overwhelming the taste of the Biscoff and latte.

If you want a strong molasses flavor, you can decrease the milk to 1/2 cup and increase molasses to 3/4 cup.

Different Molasses Types and also Health Benefits

Use unsulphured molasses- not blackstrap, because it works much better for desserts.

Some folks like the earthier taste of blackstrap. If you do, then you may want to increase the sweetener. I use Grandma’s Molasses. To me, it’s the best one.

Types of Sugar

If you’re using caster sugar, or a fine grain, then your gingerbread will be a bit sweeter. You may want to use the lesser amount for my Biscoff latte gingerbread recipe.

I use an organic, unbleached, unrefined cane sugar, and the crystals are much more coarse. Not as big as turbinado sugar, but probably between that and regular white sugar.

Biscoff Butter

You can use store bought (I use this Biscoff Cookie Butter brand), or you can use Trader Joe’s Speculoos Cookie Butter.

Don’t use a nut or seed butter, because you need the extra “gingerbready” note it lends the cake.

You can also make it at home. It’s very easy to do, and here is a homemade cookie butter recipe.

Spices

If you want, you can adjust the spice measurements to your personal preference. You might start with the lower amount, if you aren’t sure, and add more to the batter to taste.

Also feel free to add different spices and/or omit the ones I used. 

Another option is adding in 2 to 3 teaspoons of pumpkin pie spice + 1/2  teaspoon of ground cinnamon, instead of the individual spices.

Liquids

You can use 1 full cup of very hot water, and decrease milk to 1/4 cup.

I have not tried this myself. I’ve heard that the hot water would enhance the espresso and molasses taste more, but note that your cake may also be less fluffy and tender.

As for the vinegar, always use white vinegar- not apple cider vinegar in baking recipes.

The vinegar is used as a leavening agent, so you need more acidity for a better reaction.

Apple cider vinegar contains about five to six percent acetic acid, while white vinegar contains five to ten percent.

That’s about it. If you have any questions about making this Biscoff Latte Gingerbread, please leave it in comments or drop me an e-mail.

I’ve read that many people aren’t using e-mail as much, but you all prove that wrong. lol I absolutely love receiving your emails, and the chats have been great.

Let me know if you make it, and please tag me in Instagram if you do. Enjoy!

P.S. This tastes fricking amazing crumbled up in my Gingerbread Granola!

Hey, you can never have enough gingerbread flavors. As you can probably tell by all my gingerbread recipes. haha