Spice Cake With Tamarind

Preparation

1. Step 1

   Heat your oven to 350 degrees. Lightly coat three 8-inch cake pans with cooking spray, then line with parchment paper.

2. Step 2

   Prepare the cake: In a large bowl or liquid measuring cup, mix soy milk and apple cider vinegar; set aside.

3. Step 3

   In a separate large mixing bowl, whisk together all-purpose flour, cake flour, granulated sugar, baking powder, baking soda and salt.

4. Step 4

   Add calabash nutmeg, cloves, ataiko, cinnamon, ginger and cayenne to a spice grinder and pulse until the whole spices are powdered and the mixture is blended. Pour the spice mixture into the bowl with the other dry ingredients and whisk to combine.

5. Step 5

   Using a rubber spatula, fold the oil, applesauce and soy milk mixture into the dry ingredients until thoroughly combined. Add one third of the cake batter to each prepared pan and spread evenly. Bake for 25 to 30 minutes, until golden and a toothpick inserted in the center of each cake comes out clean. Let cakes cool completely on a wire rack.

6. Step 6

   While the cakes are cooling, make the frosting: Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter until it is soft and pale, 2 to 3 minutes. Add vanilla and salt, then, with the mixer on low, slowly incorporate the powdered sugar. Turn the mixer to high and beat until the mixture is fluffy and resembling a pale buttercream, 3 to 5 minutes. If the frosting is too thick, add 1 teaspoon of water at a time until you reach the desired consistency.

7. Step 7

   When cakes are cooled, transfer one layer of cake, top side up, to a large parchment-lined plate. Use an offset or regular spatula to spread half the tamarind paste onto the first layer of cake, leaving a ½-inch border around the edge. Place the second layer of cake on top, bottom side up, and spread with a layer of the remaining tamarind paste. Place the flat bottom of the third layer on top of the other two cakes. Use an offset spatula to frost all over, covering the whole cake with an initial layer of the frosting.

8. Step 8

   Chill the cake for at least 2 hours, then frost with remaining frosting. Serve in slices. Keep the cake covered at room temperature for 3 to 5 days, or up to 7 days covered and refrigerated.