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

This Triple-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 complements the subtle spiciness of the sponge beautifully.

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

Perfect Occasion: This cake is perfect for a variety of occasions, from family gatherings and holiday celebrations to cozy afternoons with a cup of tea or coffee. It's particularly suitable for autumn events when cinnamon is a favored spice, but its timeless flavor profile makes it a great choice year-round.

Decoration Tips: For an elegant finish, dust the top of the cake with a light sprinkle 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 around the top edge of the cake for a more decorative presentation.

Ingredients:

  • For the Cinnamon Sponge:
    • 360g self-rising flour
    • 1 tsp baking powder
    • 1/2 tsp bicarbonate of soda
    • 2 tsp sweet cinnamon
    • 200g sugar
    • 360ml dairy-free milk
    • 1 tsp apple cider vinegar
    • 100g dairy-free yogurt
    • 100g light olive oil
  • For the Cinnamon Sugar Glaze:
    • 5 tbsp powdered sugar
    • 2 tbsp light brown sugar
    • 1 tbsp cinnamon
    • 2 tbsp water
  • For the Cinnamon Frosting:
    • 220g dairy-free butter, softened
    • 420g powdered sugar
    • 1 tbsp ground sweet cinnamon
    • 2 tbsp 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 tins with parchment paper.
  2. Mix Dry and Wet Ingredients:
    • Combine milk and vinegar in a bowl and set aside to thicken. In a separate bowl, sift together flour, baking powder, bicarbonate of soda, and cinnamon.
    • Add sugar, yogurt, and oil to the milk mixture and mix well.
  3. Make the Cake Batter:
    • Gradually sift the dry ingredients into the wet ingredients, mixing until just combined. Divide the batter evenly among the prepared tins.
  4. Bake and Cool:
    • Bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for a bit before transferring to a wire rack.
  5. Prepare the Glaze and Frosting:
    • For the glaze, combine powdered sugar, brown sugar, cinnamon, and water. Drizzle over cooled spona to soak in.
    • For the frosting, cream the dairy-free butter until light and fluffy. Gradually add powdered sugar, then 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 over or create swirls for a decorative touch.

Serve this delightful Triple-Layer Cinnamon Sponge Cake at your next gathering and watch it become a new favorite among guests who appreciate a touch of spice in their desserts.

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