Cinnamon & Ginger Spiced Cake

Cinnamon & Ginger Spiced Cake

There are few things more lovely than enjoying a slice of cake with friends at teatime or as a 'merienda' in Spain. Fresh cake, good tea and good company, nothing beats it really!

This cake is so nice to share with friends and family or anyone you feel deserves to have a slice of homeliness! Though the sponge is sweet, its balanced out so well with the icing which isn't and the tart bite of the Apricot Jam in between the layers! 

Dry Ingredients

3 1/2 Cups Wholewheat Spelt Flour/ Wholewheat flour

2 Cups Plain Spelt Flour/ Plain Flour

3 tsp Bicarbonate of Soda

1 Tsp ground Cinnamon

1 Tsp ground Ginger

Pinch of salt

Wet Ingredients

2 1/2 Cups Coconut Sugar/Raw Cane Sugar

3 Cups Water

12 Tbsp Olive/Coconut Oil 

Vanilla extract (optional)

3 Tbsp White vinegar


1 Can Coconut Milk 

150g (approx. 1/2 tub) Vegan Cream Cheese/ Regular Cream Cheese

1-3 Tbsp Maple Syrup 

Pinch of salt

--Apricot Jam 


Makes 3 x 9’’ cakes

*Refrigerate the Coconut Milk overnight*

  1. Preheat the oven to 160°C Fan/180°C
  2. In a bowl, wisk all the dry ingredients together and set aside
  3. In another bowl place the wet ingredients and wisk until sugar is completely dissolved
  4. Add dry ingredients to wet ingredients and mix until combined
  5. Divide between cake tins and place in oven quickly
  6. Bake for about 25 minutes or until sever comes out clean
  7. Remove from the oven and leave to cool COMPLETELY  


  1. Remove layer of fat from top of coconut milk can and set in a bowl
  2. Wisk until fairly smooth 
  3. Add cream cheese and maple syrup (to taste) and salt
  4. Wisk until smooth and set in the fridge until cake has completely cooled, or for about 30-40 minutes
  5. Assemble cake layer by layer, filling with icing and apricot jam

Decorate as you wish!