This cake is basically a sneaky cinnamon roll pretending to be a cake—it’s got a soft cinnamon sponge, a luscious glaze, and a killer buttery cinnamon frosting.
- Cinnamon Sponge:
- 2 ¾ cups self-rising flour
- 1 tsp baking powder
- ½ tsp bicarbonate soda
- 2 tsp cinnamon
- 1 cup + 3 tbsp light brown sugar
- 1 ½ cups dairy-free milk
- 1 tsp apple cider vinegar
- ½ cup dairy-free yogurt
- ½ cup light olive oil
- Cinnamon Sugar Glaze:
- 5 tbsp powdered sugar
- 2 tbsp light brown sugar
- 1 tbsp cinnamon
- 2 tbsp water
- Cinnamon Frosting:
- 1 cup dairy-free butter, softened
- 3 ⅓ cups powdered sugar
- 1 tbsp cinnamon
- 2 tbsp dairy-free milk
- Preheat your oven to 340°F.
- Line three 6-inch round cake tins.
- Mix your milk and vinegar and set it aside to thicken.
- Stir in the other wet ingredients.
- Sift in the dry ingredients.
- Pour the batter into the cake tins.
- Bake for 20-30 minutes or until they're fully cooked.
- Let the cakes cool down before leveling them off.
- Now, make the cinnamon sugar glaze by mixing up all the glaze ingredients.
- Once the cakes have cooled, pour the glaze over the sponge and let it soak in for 10 minutes.
- Use a hand mixer or the paddle attachment on your stand mixer to cream the butter until it's creamy and light in color.
- Slowly add in the powdered sugar, bit by bit, scraping the sides after each addition. Mix in the cinnamon and milk until combined.
- Assemble your cake by layering the sponges with that scrumptious cinnamon frosting. Enjoy the cinnamon roll vibes!
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