Layered spice cake with ginger and cinnamon

Name: Layered spice cake with ginger and cinnamon
Prep time: 30 min
Total time: 70 min
Yield: 10
Ingredients: 2 tsp baking powder; 290 g finest sugar; 325 icing sugar; 1 tsp vanilla paste; 535 g white flour; 535 ml almond drink; 110 g margarine; 155 ml sunflower oil; 1 ¼ tbsp ginger powder; ¼ tsp ground cardamom; 1 pinch sea salt; 1 tsp nutmeg; 2 ¼ tsp cinnamon

desserts Baking sweet

Total: 1 hr 10 min. | Active: 30 min.

vegan, lactose-free

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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!

LAUREN - Food Photography Academy

Ingredients

for 10 pieces

Sponge
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

Frosting
110 g	margarine (vegan)
325	icing sugar
¼ tsp	cinnamon
¼ tsp	ginger powder

How it's done

Sponge

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.

Frosting

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.

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