Layered spice cake with ginger and cinnamon

Layered spice cake with ginger and cinnamon

Total: 1 hr 10 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / piece: 669 kcal
, Fat: 26 g
, Carbohydrate: 101 g
, Protein: 6 g

This spicy layered cake will be the crowning glory of your dinner party! The cake is light and not too sweet, allowing the spices to do the talking. For me, there's something meditative about baking. I don't bake often, but I enjoy the process and I take time and care over the preparation, in order to create something that will bring pleasure to my friends and family. Every kitchen needs a good cake recipe, and this vegan sponge cake is the perfect addition to your recipe collection! What's more, it's very easy to vary the dominant flavours. Omit the spices and add a little more vanilla extract, or use some lemon zest to make a scrumptious lemon cake!


10 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


155 ml sunflower oil
290 g finest sugar
535 g white flour
2 tsp baking powder
1 tbsp ginger powder
2 tsp cinnamon
1 tsp nutmeg
¼ tsp ground cardamom
1 pinch sea salt
535 ml almond drink
1 tsp vanilla paste


110 g margarine (vegan)
325 icing sugar
¼ tsp cinnamon
¼ tsp ginger powder
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3 round cake tins (each 15 cm in diameter), lined with baking paper

How it's done

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Thoroughly combine the oil and sugar in a bowl. Sieve the flour along with the baking powder, spices and sea salt into a second bowl. Next, combine the almond milk with the vanilla extract in a separate container. Alternately add the flour mixture and the almond and vanilla milk to the oil and sugar mixture, in three separate stages. Mix everything together well each time more is added. Divide the finished mix evenly between the three cake tins.

Bake for approx. 40 mins. at 180 °C (convection). Remove from the oven and allow to cool a little in the tins. Remove from the tins and cool completely on a rack.


Using the whisk on a hand mixer, beat the margarine for approx. 2 mins. until light and fluffy. Gradually stir in the icing sugar. Add the spices and stir for another minute. Brush each of the cooled cakes with a small amount of frosting and stack on top of each other. Coat the top and sides with the rest of the frosting.

Good to know
Tip: If you would like to decorate the cake with flowers, make sure they are edible. Otherwise, you can decorate the cake any way you wish, or leave it undecorated.

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