Preheat the oven to 350°F degrees. Spray 2-9 inch springform pans with oil then lightly dust with flour and set aside.
In a medium bowl, combine the flour, baking powder, cinnamon, and salt. Whisk to combine then set aside.
Separate the egg yolks from the egg whites. Place the egg yolks in a bowl with the sugar and whisk with a handheld mixer for 1 minute, or until the mixture turns light yellow. Add the vanilla and milk then gently mix.
Combine the wet ingredients with the dry ingredients and gently fold together.
In a stand mixer fitted with a whisk attachment, whip the egg whites on medium speed until stiff peaks form.
Using a spatula, add half of the egg whites into the cake batter and carefully fold until just combined. Gently fold in the remaining egg whites, being careful to not overmix.
Divide batter into the two cake pans and bake for 28-30 minutes. Check cakes by inserting a toothpick into the center for doneness.
Place the cake pans on a cooling rack for 10 minutes before releasing cakes from the pan., then allow cakes to fully cool.
Once cooled, place one of the cakes back in a springform pan.
Remove the sticks from the Alden’s Organic Dairy Free Horchata bars and place in a medium bowl. Allow the bars to soften for 10-15 minutes then mash with a fork until smooth.
Spread softened bars over the top of the first cake layer in the pan.
Place the second cake layer on top of the horchata layer then store in the freezer for 12 hours to firm up.
Remove the cake from the freezer and release it from the pan. Cover with your favorite dairy-free frosting, or leave as-is.