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Layered spice cake with ginger and cinnamon
30 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 669
  • Fat about 26g
  • Carbohydrates about 101g
  • Protein about 6g
This is needed
This is needed for 10 piece
Sponge
  • 290 g finest sugar
  • 155 ml sunflower oil
  • 2 tsp baking powder
  • 535 g white flour
  • 2 tsp cinnamon
  • 1 tbsp ginger powder
  • 1 tsp nutmeg
  • 0.25 tsp ground cardamom
  • 535 ml almond drink
  • 1 pinch sea salt
  • 1 tsp vanilla paste
Frosting
  • 110 g margarine (vegan)
  • 325 icing sugar
  • 0.25 tsp ginger powder
  • 0.25 tsp cinnamon
Tools
  • 3 round cake tins (each 15 cm in diameter), lined with baking paper
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And that's how it's done
And that's 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.