prep time: 30 min | bake time: 30 min | total time: 2 hrs
This Eggless Cinnamon Layer Cake is incredibly soft, moist, and full of warm, comforting flavor. Made with a simple blend of pantry staples, including milk curdled with lemon juice, cane sugar, and a touch of molasses for depth, it’s beautifully spiced with cinnamon and perfectly tender without the need for eggs.
The best part? It is the cinnamon cream cheese frosting; so light, smooth, and perfectly balanced, making each bite feel indulgent without being heavy. You’ll be reaching for spoonful of it on its own! This cake feeds a crowd, making it perfect for holidays, gatherings, and special celebrations.
Preheat the oven to 350°F (175°C).
Prepare the pans by lightly greasing three 8-inch (20 cm) round cake pans with oil. Line the bottoms with baking paper for easy release.
Combine wet ingredients: In a large mixing bowl, whisk together the milk, lemon juice, oil, vanilla extract, light brown sugar and cane sugar until the sugar is fully dissolved.
Add dry ingredients: Sift in the flour, baking powder, baking soda, cinnamon powder and salt. Mix until the batter is smooth and no lumps remain.
Divide the batter evenly among the prepared pans.
Bake for 25–30 minutes, or until the tops are set and spring back when gently pressed.
Cool the cakes completely on a wire rack.
Assemble: Once cooled, Layer with cinnamon cream cheese frosting.
Prepare your equipment. In a large mixing bowl, use either a stand mixer with the paddle attachment or a handheld electric mixer.
Add the cold cream cheese and beat briefly until slightly softened without any lumps.
Gradually add the sifted powdered sugar in two additions. Mix on medium speed until the mixture becomes smooth and light, about 4–5 minutes.
Incorporate remaining ingredients. Add the cold whipping cream, vanilla extract, and cinnamon powder.
Whip the frosting. Continue mixing until the frosting is fully combined, smooth, and holds soft peaks.
Add a small dollop of cream cheese frosting to the center of your cake stand or serving plate to help anchor the first layer.
Place the first cake layer onto the prepared stand.
Add 5 to 6 scoops of cream cheese frosting on top and spread it evenly using an offset spatula.
Gently place the second cake layer on top of the frosted layer and repeat the process, adding 5 to 6 scoops of frosting and spreading it evenly.
Place the final cake layer on top, pressing down gently to align and secure the stack.
Apply a thin layer of frosting over the entire cake to trap crumbs and create a smooth surface.
Chill the cake in the refrigerator for about 30 minutes to allow the crumb coat to set.
Once firm, apply another layer of frosting, even layer of frosting over the cake.
Fill a piping bag fitted with a star nozzle with the remaining frosting and pipe rosettes or borders around the top and sides of the cake.
Refrigerate the finished cake for at least 30 minutes to set the frosting and make it easier to slice.
Yes, this cake is entirely eggless. The combination of lemon juice and baking soda creates a chemical reaction that produces carbon dioxide, helping the cake rise while maintaining a moist, fluffy texture, No eggs needed.
Absolutely. You can bake the cake layers up to two days in advance; just wrap them tightly in plastic wrap and store them at room temperature or refrigerate. The fully assembled cake can be made a day ahead and refrigerated—let it sit at room temperature for 10–15 minutes before serving for the best texture and flavor.
Molasses adds depth of flavor and color, but you can simply leave it out.
Store any leftover cake in an airtight container in the refrigerator for up to 2–3 days. To serve, allow the slices to come to room temperature for improved texture and flavor.
For optimal consistency and flavor, full-fat cream cheese is recommended. Low-fat or spreadable versions often contain added moisture, which can make the frosting too soft. For a dairy-free option, choose a thick vegan cream cheese and pair it with a stable vegan whipping cream.
You can use two 9-inch round pans or bake the batter in a 9×13-inch rectangular pan. Be sure to adjust the baking time—larger, thinner layers will bake faster, while thicker layers may take longer.
Soft frosting is often due to warm ingredients or overmixing. Ensure both the cream cheese and whipping cream are cold before mixing, and avoid overbeating. If the frosting is too loose, refrigerate it for 15–20 minutes, then rewhip briefly to restore structure.
Definitely! Replace the cinnamon with a blend of chai spices: cinnamon, ginger, cardamom, cloves, nutmeg, and a pinch of black pepper for warmth. You can add the same spice mix to the frosting too.
Did you give this recipe a try? I’d love to see how your Cinnamon Layer Cake turned out! Snap a photo and tag me @pastrybysaloni. Whether it’s picture-perfect or proudly homemade, your version might just inspire someone else to bake.
Love Eggless Baking? Try These Next:
Hungry for more easy, tropical-inspired baking ideas? My cookbook Vegan Baking Made Simple is filled with eggless desserts that don’t require fancy ingredients or advanced skills — just good food and good vibes. Grab your copy on Amazon HERE.
4 Responses
wonderful recipe , baked it today. it came out very well and tastes amazing , I did not add the molases
I made the frosting as well but the decoration we did was a disaster my boys helped me decorate and had a good laugh , I have to learn to decorate, nevertheless yummy cake I used 20cm two pans
I have tried a couple of your recipes and every time it turns out yummy
Hi Harini
Thank you so much! I’m so glad you enjoyed the recipe and that it turned out delicious. Decorating disasters sound like the best kind—especially with little helpers and lots of laughter!
Wonderful recipe! Turned out perfectly! I made this cake for my daughter in laws 50th surprise birthday party. Everyone loved it. Many said it was the best cake they ever had – vegans and non vegans alike. I added a few more spices to make it a spice cake (her favourite). I also substituted the frosting. I wasn’t sure how the frosting with the recipe would travel or sit out for a few hours. I substituted a vegan cream cheese frosting recipe still adding cinnamon and cinnamon extract. I made 3 x the recipe in 3 – 9 x 13 pans.
I wish I could add a photo.
Hi Sharyl
So glad to hear it was a hit — especially for such a special occasion! Love that you made it a spice cake and adapted the frosting to suit the setting. Sounds like a delicious and thoughtful twist. I wish I could see a photo too — thank you for sharing!