Vegan Gingerbread Latte Cupcakes

Vegan Gingerbread Latte Cupcakes

These gingerbread cupcakes are a delightful fusion of your favourite holiday beverage and the irresistible charm of gingerbread cookies. Gluten-free AND vegan, It's like a taste of a Christmas miracle with every bite! 



Gluten-Free, Vegan, Plant-Based


1 1/4 cups unbleached GF flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 tablespoons golden cane sugar

3 teaspoons ground ginger

1 1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 teaspoon fine sea salt

1/2 cup coconut oil, melted

1/2 cup maple syrup

1 tablespoon organic molasses

1/3 cup very strong-tasting espresso (brewed)

1/4 cup unsweetened non-dairy milk

1 teaspoon pure vanilla extract



1/2 cup vegan butter, softened

2 tablespoons very strong-tasting espresso

1 teaspoon pure vanilla extract

3 cups powdered sugar




OPTIONAL For the gingerbread men:

1 Tbsp flaxseed meal (to make flax egg)

2 ½ Tbsp water (to make flax egg)

1/4 cup vegan butter (softened)

3 Tbsp molasses

1/4 cup almond butter

1/2 cup packed brown sugar

1/4 tsp salt

3/4 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg (optional)

1/2 tsp baking soda

1 ¼ – 1 ¾ cups gluten-free flour 

For the cupcakes:

  1. Preheat oven to 350°F. Line a muffin pan with cupcake liners.
  2. In a bowl, mix flour, baking powder, baking soda, sugar, spices and salt.
  3. In a second bowl, whisk oil, maple syrup, molasses, coffee, milk and vanilla. 
  4. Add the dry ingredients and mix until smooth.
  5. Fill cupcake liners 2/3 full. Bake for 25-30 minutes, or until a toothpick comes out clean. Transfer to a cooling rack and let cool completely before frosting.
  6. Beat the butter with a hand mixer. Beat in the coffee and vanilla extract. Add the powdered sugar half a cup at a time. Continue mixing for five minutes, until fluffy.
  7. Decorate cupcakes with frosting and gingerbread men (optional). Enjoy!


For the gingerbread men:

  1. In a large mixing bowl, prepare flax egg by mixing flaxseed meal and water and let rest for 5 minutes.
  2. Add softened butter, molasses, almond butter, brown sugar, salt, spices, baking soda and beat on low with a mixer, or vigorously whisk.
  3. Add gluten free baking flour and stir with a wooden spoon until well combined.
  4. Cover and chill dough for at least one hour. Once chilled, preheat oven to 350 degrees.
  5. Carefully roll out dough to a little thicker than 1/8 inch between two sheets of plastic wrap or parchment/wax paper, generously sprinkling the bottom layer and the top of the dough with flour before rolling. 
  6. Remove top sheet and, working quickly, cut out shapes.
  7. Bake for 8-10 minutes or until they appear only slightly browned on the edges. They’ll continue firming up as they sit on the pan. Let rest on the pan for 2-3 minutes, then transfer to a cooling rack.
  8. Once cooled, decorate with frosting or sprinkle with powdered sugar. 
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