Gingerbread with Espresso Buttercream
We’re celebrating gingerbread season, with tender spiced cake and espresso buttercream frosting. And, yes, it is vegan and delicious!
LOVE gingerbread, and it is one of my favorites during the holidays, so my new tradition is having it year round.
I have never had it in cake form. Cookies, sure, and muffins also. But no cake- till now. And it’s very very good, so let’s get started
First up, we need to cover molasses.(I used mostly blackstrap in the gingerbread above.)
Different Molasses Types and also Health Benefits
I had 1/4 cup of “baking” molasses left, so I said… I’ll just add in blackstrap for the rest. Yeah, and I am not doing that again.
Some folks love it for baking. If you enjoy dark ale, you might like blackstrap in this cake too.
I used light, unsulphured molasses for the gingerbread cake above.
The batter really isn’t that light. I was just having major photo issues with the sun/clouds that day. ugh
The photo below was taken right after I pulled it out of the oven. Sure it’s now baked, and still bright, but the color is truer.
Before we continue, bookmark this helpful post- Vegan Substitutes for egg & dairy.
Gingerbread cake is easy to put together, but can be finicky, so measure carefully and watch it closely near the end of baking.
It’s worth the extra care though. Tender mouthfuls of warm spiced cake is definitely worth it.
You can also use this lush espresso buttercream, to help coverup any mistakes in a yumelicous way.
The frosting above just has specks of espresso powder in it. Usually the color is deeper (see the gingerbread cake further down).
I was using crushed Candy Cane though, and wasn’t sure if the coffee flavor would overwhelm it.
Of course it didn’t, because mocha + peppermint is a truly amazing combo!
FYI- the frosting recipe may look small, but it makes enough buttercream for two loaves.
You can store leftovers in the fridge, in an airtight container, for cookies and cupcakes. Jumbo muffins sound great too.
Note:
If you use coconut oil, try and find one that is refined. The coconut taste is not noticeable.
For shortening, these brands are better- Spectrum and also Nutiva.
Already prepared frosting is an option too. I don’t think it tastes as delicious as homemade, but it is convenient.
Check out this list of Vegan Frosting.
I doctored a store bought tub, and added more espresso. It turned out pretty well. It’s called Birch Benders.
This tender gingerbread cake also tastes wonderful naked, which… hahah I meant the cake being naked, i.e., unfrosted.
Hey, the cake is warm and spicy, so eating it while naked sounds about right too. lol
And I guess now isn’t the time to mention dressing up your gingerbread in different ways. ha
Ok, moving along. Ahem
Adding 2 teaspoons to the frosting complements the gingerbread perfectly, and this is coming from a non-coffee drinker.
I also LOVE the taste of ripe pomegranate arils in each bite. So many flavor and texture sensations going on.
However you choose to amp up the flavor, or decorate your cake, I know it will be very tasty. Enjoy your gingerbread celebration!
Vegan Espresso Buttercream Frosting> Add vinegar to a glass measuring cup, and then add enough milk to measure 1/2 cup; stir and set aside 5 minutes. Preheat oven to 350°F. Lightly coat a 9 x 5 x 3 inch pan with non-stick cooking spray, or line with parchment paper- with a little overhang on the long sides. In a medium bowl, whisk the flour, cornstarch, baking soda, baking powder, spices, espresso, and salt; set aside. In a large bowl cream the butter and sugar for about 3-5 minutes until fluffy. Beat in egg until volume increases, about 1 minute. Skip if using applesauce. Stir in the molasses, oil, applesauce (if using), and vanilla extract. On low speed, add flour mixture in three parts, alternating with the milk. Start and end with the flour, and mix just until combined. Do not over mix. Pour batter into the prepared pan, and smooth top. Bake 45-55 minutes, or until a toothpick inserted in the top comes out clean Remove pan from oven to a cooling rack for 15 minutes. Lift bread out of pan by pulling up both sides of the parchment overhang. Place on a cooling rack. Gently lift one side of the bread with a wide spatula, and pull the parchment paper out. Cool completely before frosting (or slicing, if not frosting the cake). Store in an airtight container in the refrigerator for up to a week, or up to 2 days on the countertop (avoid direct sunlight and warm room). Espresso Buttercream Frosting On medium speed, cream butter and coconut oil or shortening until fluffy, about 3-5 minutes. Add sugar, cornstarch, 1 1/2 tsp. espresso, and water. Beat on low speed until mixed; taste and add more espresso if desired. If frosting is not thick enough, add more sugar or cornstarch. If too thick, add more water- 1/2 tablespoon at a time. Beat frosting for an additional 3 to 5 minutes, or until fluffy. Store leftovers in refrigerator. *use 1/4 teaspoon salt, if your non-dairy butter is salted.
**You can use up to 2/3 cup sugar. It depends on the type of molasses you use, or your sweetness preference.Gingerbread Cake + Vegan Espresso Buttercream Frosting
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Ingredients
Instructions
Notes
P.S. This is a wonderful dessert to pair with my Pumpkin Lasagna.
P.S. I have a new post up, and they are very delicious Gingerbread Muffins. Yum!
