Teeccino Gingerbread Cake

Category: Desserts
Difficulty: Easy
Servings: 12 slices

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This recipe, created by private chef, Robin Goldstein, is a personal favorite! Every year we have a big Christmas party on the 23rd and this gingery dessert is quick to make and disappears even faster! For larger groups, use a large 9 x 13 pyrex pan, or make two round layers with the cream cheese frosting in between. Guaranteed to be very popular with your guests!

Ingredients

Cake Ingredients:

1 cup brewed Teeccino Gingerbread Herbal Coffee (or certified gluten free Teeccino Dandelion Caramel Nut)
1 cup blackstrap molasses
1 ½ tsp baking soda
2 cups all-purpose flour (or gluten-free substitute)
1 ½ tsp baking powder
2 tbsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves, ground nutmeg, ground cardamom
3 large eggs
½ cup granulated white sugar (or non-caloric Swerve® sugar replacement)
½ cup dark brown sugar
¾ cup vegetable oil
2 tbsp fresh grated ginger

Mocha Glaze Ingredients:

½ cup strongly brewed Teeccino Mocha, cooled
2 cups powdered sugar, sifted

Cream Cheese Frosting Ingredients:

16 oz cream cheese, room temperature
½ cup unsalted butter, room temperature
1 tsp grated orange zest
2 cups powdered sugar (or non-caloric Swerve powdered sugar)

Teeccino Gingerbread

We made this recipe with Teeccino Gingerbread. Ginger adds its exciting zing to create the taste of a holiday cookie favorite with a toasty body from roasted chicory roots and almonds. Enjoy the rich taste of coffee with the health benefits of herbs. Indulge in any of Teeccino’s delicious Boutique flavors such as Pumpkin Spice, Southern Pecan, French Vanilla, and Snickerdoodle for a low calorie dessert or a delicious addition to many of your favorite recipes!

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Instructions

Prep Time: 45 minutes , Cook Time: 25 Minutes , Calories per serving: 480

Cake:

In a large saucepan, heat the brewed Teeccino and molasses over medium heat until they combine. Remove from heat and stir in baking soda. The mixture will expand quite considerably so using a larger pan will allow for more room to grow! Let the mixture stand one hour to cool completely.
Preheat oven to 350F. Butter and flour three 8 in cake pans.
In a large bowl, sift flour with baking powder and ground spices.
Whisk together eggs and both sugars together in a separate bowl.
Add the vegetable oil and mix in just to combine.
Mix in the Teeccino/molasses mixture and mix just to combine.
Add the dry ingredients to the wet mixture and mix until incorporated, fold in the grated ginger.
Cool completely. Layer cake with cream cheese filling and top with mocha glaze.
Can be served as three separate cakes or made into a large rectangular cake with cream cheese frosting.

Mocha Glaze:
Slowly blend 2 cups of powdered sugar into the brewed Teeccino. If you want to spread the glaze like a frosting, add more powdered sugar until the desired consistency is reached.

Cream Cheese Frosting:

Beat the cream cheese, butter, and orange zest with an electric mixer until fluffy.
Slowly beat in the powdered sugar.
Spread between layers of gingerbread cakes.