ADVERTISEMENT

Triple-Layer Cinnamon Sponge Cake with Dairy-Free Frosting: A Sweet and Spicy Delight

Triple-Layer Cinnamon Sponge Cake with Dairy-Free Frosting: A Sweet and Spicy Delight

This Three-Layer Cinnamon Sponge Cake is a sumptuous treat that combines the warm, comforting flavors of cinnamon with a moist, airy texture. Perfect for those following a dairy-free diet, this cake features a rich cinnamon sugar glaze that seeps into the sponge, providing an extra layer of sweetness and spice. The cake is finished with a creamy, dairy-free cinnamon frosting that perfectly complements the subtle spiciness of the sponge cake.

ADVERTISEMENT

Why you'll love it: The appeal of the cake lies in its unique blend of textures and flavors. The sponge cake itself is light and fluffy, enriched with sweet cinnamon, while the icing adds a touch of moisture and deep flavor, enhancing the overall taste. The frosting is smooth and rich, providing a luxurious finish that makes every bite satisfying. This cake is ideal for cinnamon lovers and those looking for a delicious vegan dessert option.

Perfect occasion: This cake is perfect for a variety of occasions, from family gatherings and parties to cozy afternoons with a cup of tea or coffee. It's especially suited to fall events when cinnamon is a popular spice, but its timeless flavor profile makes it a great choice all year round.

See also  Heavenly homemade banana bread with crunchy nuts and optional chocolate

Decorating Tips: For an elegant finish, sprinkle the top of the cake with a light pinch of cinnamon and powdered sugar. You can also decorate with cinnamon sticks or star anise for a natural, rustic look. If you're feeling creative, pipe additional frosting to the top edge of the cake for a more decorative presentation.

Ingredients:

  • For the cinnamon cookie:
    • 360 g self-rising flour
    • 1 teaspoon of baking powder
    • 1/2 teaspoon baking soda
    • 2 teaspoons of sweet cinnamon
    • 200g of sugar
    • 360 ml of dairy-free milk
    • 1 teaspoon of apple cider vinegar
    • 100g dairy-free yogurt
    • 100 g light olive oil
  • For the cinnamon sugar glaze:
    • 5 tablespoons of powdered sugar
    • 2 tablespoons light brown sugar
    • 1 tablespoon of cinnamon
    • 2 tablespoons of water
  • For the cinnamon icing:
    • 220 g dairy-free butter, softened
    • 420 g caster sugar
    • 1 tablespoon ground sweet cinnamon
    • 2 tablespoons of dairy-free milk

Method:

  1. Prepare the oven and pans:
    • Preheat the oven to 170°C (338°F) with fan. Line three 6-inch round cake pans with parchment paper.
  2. Mix the dry and wet ingredients:
    • Mix the milk and vinegar in a bowl and let it thicken. In another bowl, sift together the flour, baking powder, baking soda and cinnamon.
    • Add the sugar, yogurt and oil to the milk mixture and mix well.
  3. Prepare the cake batter:
    • Gradually sift the dry ingredients into the wet ingredients, mixing until everything is well combined. Divide the batter evenly into the prepared pans.
  4. Cook and cool:
    • Bake for 20 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool slightly in the pans before transferring them to a wire rack.
  5. Prepare the frosting and icing:
    • For the glaze, mix together the powdered sugar, brown sugar, cinnamon and water. Drizzle with cooled spona to soak.
    • For the frosting, cream the dairy-free butter until light and fluffy. Gradually add the powdered sugar, then the cinnamon and milk, until well combined.
  6. Assemble the cake:
    • Layer the cakes with cinnamon frosting between each layer and on top. Use a spatula to smooth or create swirls for a decorative touch.

Serve this delicious Three-Layer Cinnamon Sponge Cake at your next gathering and watch it become a new favorite among guests who enjoy a spicy touch in their desserts.

Leave a Comment

ADVERTISEMENT