Layered spice cake with ginger and cinnamon

Total time: 1hr 10m
Preparation Time: 30m

For 10 piece


Lauren  - laurencariscooks

Nutritional Information

Contains 669 Kcal, 6g Protein, 101g Carbohydrates, 26g Fat


  • 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
  • 1 pinch sea salt
  • 535 ml almond drink
  • 1 tsp vanilla paste
  • Frosting
  • 110 g margarine (vegan)
  • 325 icing sugar
  • 0.25 tsp ginger powder
  • 0.25 tsp cinnamon
  • Utensils
  • 3 round cake tins (each 15 cm in diameter), lined with baking paper

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  • 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.
  • Tip:

    If you would like to decorate the cake with flowers, make sure they are edible. Otherwise, you can decorate the cake any way you wish, or leave it undecorated.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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