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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
