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VEGAN: Gingerbread Latte Bundt cake

Sooo I love gingerbread - I don't know if I made that clear yet? This is the second Christmas cake I made for a Christmas-do last weekend and it went down very well. The gingerbread cake is warm and the coffee icing makes it taste just like a gingerbread latte from your fave coffee shop. The sponge is the same as the gingerbread and lime Bundt cake I made a few months back but this time it's FESTIVE.


  • 225g vegan butter (I used an unsalted block of vegan butter)

  • 300g golden syrup

  • 80g treacle

  • 130g brown sugar (you can use light or dark)

  • 220ml water

  • 20ml espresso

  • 500g plain flour

  • 2tsp bicarbonate soda

  • 2tbsp ground ginger

  • 1/2tsp cinnamon *optional

  • 1/2tsp nutmeg *optional

  • 2.5tsp ground mixed spice

  • Pinch of salt

Latte icing:

  • 1 shot espresso

  • 300g icing sugar


  1. Preheat your oven to 180 degrees.

  2. Thoroughly grease your tin with vegan butter / neutral oil – if you are using a Bundt tin it can be useful to get a pastry brush to really get into all of the nooks and crannies.

  3. Place the vegan butter, golden syrup, treacle, brown sugar, espresso and water in a pan and heat gently, stirring often, until melted and smooth.

  4. Remove from the heat and leave to cool for about 10 minutes.

  5. While that cools, sift together the flour, bicarbonate of soda, ginger, mixed spice, nutmeg, cinnamon and salt in a large bowl.

  6. After the 10 minutes are up, pour in the wet ingredients and whisk until smooth. Top tip: really be careful not to over-mix it, as this can make the cake a little tough.

  7. As soon as it is mixed, pour the batter into the prepared tin and place it in the centre of the oven. Bake for 35-45 minutes, until a skewer inserted into the centre comes out clean. (top tip: because the batter is warm the bicarbonate of soda starts working immediately so it is important to get it in the oven straight away.)

  8. Once baked, place the tin on a wire rack and leave the cake to cool in the tin for at least a couple of hours.

  9. Once the tin is cool to the touch, carefully flip it over to release the cake. You may need to gently scrape down the sides if it is sticking slightly.

  10. To make the latte icing, sieve your icing sugar in a bowl. Gradually stir in the espresso to make a thick glaze. You may not need to use all of the espresso or you may need to add a drop of water to get it pourable.

  11. Place the cake on a serving platter and drizzle over the latte icing. Dot some coffee beans and Christmas decorations.

  12. Enjoy!

Love, Soph x

I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!

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