Gingerbread Christmas Tree Cakes with Caramel Drizzle and Sprinkles 🎄❤️💚
Ingredients
- 1/2 cup white whole wheat flour
- 4 tbsp Unicorn Superfoods Gingerbread Latte Mix*
- 1 tsp baking powder
- 2 tbsp tahini
- 2 tbsp maple syrup
- 1/3 cup soy milk
- 4 chopped dates
Gingerbread Caramel
- 1 tbsp tahini
- 1 tbsp maple syrup
- 1 tbsp Unicorn Superfoods Gingerbread Latte Mix
- 1 tbsp soy milk
Preparation
Preheat the oven to 175 degrees Celsius (350F).
In a bowl, mix together the white whole wheat flour, baking powder, and gingerbread latte mix.
Add the maple syrup, tahini, and soy milk to the dry ingredients. Mix until a smooth batter forms.
Gently fold in the chopped dates into the batter.
Pour the batter into Christmas tree-shaped baking molds.
Bake the cakes in the preheated oven for 16-18 minutes.
While the cakes are baking, prepare the gingerbread caramel. In a bowl, combine tahini, maple syrup, soy milk, and gingerbread latte mix. Mix until well blended.
Once the cakes are baked and slightly cooled, drizzle the gingerbread caramel over them.
Sprinkle Christmas-themed sprinkles on top of the caramel.
Allow the little Christmas tree cakes to cool completely before serving.
