This beautiful, indulgent vegan sponge cake with orange ginger flavor mimics pastry shop quality sponge cake made with vegan meringue. It could be the impressive pièce de resistance desert at any holiday dinner table. I guarantee that no butter-egg lover will know (or care) that it’s totally plant-based and cruelty-free. And healthy foodies will be impressed too.

Follow the steps below to bake this impressive vegan orange ginger cake.

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Vegan Orange Ginger Sponge Cake

Print Recipe

Vegan Orange Ginger Sponge Cake

Course Dessert

Cuisine American, Italian

Keyword dairy free sponge cake, eggless sponge cake, vegan orange cake, vegan sponge cake

Prep Time 30

Cook Time 1

Servings 8 slices

Author her healthy passport

Ingredients

Dry

1 ½ cups organic white all-purpose flour Gluten-free version: organic oat or rice flour soaked in the orange juice to remove grittiness & combined with wet ingredients.
1 Tbsp baking powder
¼ tsp salt
1 tsp powdered or freshly grated ginger optional

Wet

½ cup liquid from one can of garbanzo beans
½ tsp cream of tartar
1 cup orange juice without pulp
1 Tbsp apple cider or other vinegar
1 stick soft unsalted margarine
1 cup organic cane sugar

Icing

1 cup powdered sugar
1 tsp water

Candied orange slices

1 orange
1 cup water
1 cup sugar or maple syrup

Instructions

Preheat the oven to 350 degrees.
Coat an 8- or 10-inch pan with margarine, then dust with flour. In this recipe, I use a festive holiday-themed cake plan in the shape of pine tree peaks.
Sift the flour and baking powder twice, then combine with salt and ginger powder in a mixing bowl.
In a separate bowl, whip the margarine and sugar with a mixer for at least 5 minutes until creamy and fluffy.
Add the orange juice and vinegar, then hand mix with a rubber spatula.
In the Cuisinart, add the aquafaba and cream of tartar. Blend for 2-3 minutes, until the mixture becomes aquafaba–white and thickened.
Scoop the aquafaba into the wet ingredients and combine gently using the folding technique.
Slowly add the dry ingredients to the wet, folding them together until well mixed.
Pour into the baking pan evenly.
Bake for 20-25 minutes, until slightly browned and firm on the edges.
Let cool for 15 minutes.
Flip onto a pretty plate or glass cake tray.
For icing, combine 1 cup of powdered sugar with 1 tsp water in a small bowl.
Drip over top of cake.
Optional: Dust with powdered sugar instead.
For candied oranges, slice a whole unpeeled orange into thin round slices.
Boil in a mixture of 1 cup water and 1cup sugar/syrup for 30 minutes.
Remove from the liquid and place on a cooling rack.
Let cool for at least one hour.
Place decoratively on top of the iced/powdered cake.

Vegan Orange Ginger Sponge Cake