In my house I’m not really considered a great baker. My dad is a fantastic baker, he’s a great cook too, and I think I got the cooking gene and maybe not so much the baking gene. But to my defense, gluten-free + vegan baking is challenging! So now you’re thinking, well why should I keep reading if she stinks at baking?! Let me go on… this cake is quite the exception to my baking fails, and quite frankly- I killed it! I’m pretty proud of this Ginger Spice Cake with Blood Orange “Buttercream” Frosting!
Ok, so you caught me. I didn’t do all the work gasp! I’ll admit I owe most of the credit to… these beautiful blood oranges!! Any recipe with blood oranges seems great- I mean, do you see how gorgeous they are? Perhaps one of nature’s finest, so you can imagine how elated I was when my local grocery store had them in stock! I pretty much screamed when I saw them (no- I’m not joking… I mean for real, pretty embarrassing lol).
This Ginger Spice Cake with Blood Orange “Buttercream” Frosting is moist (sorry to all you moist word haters!), sweet, flavorful, and of course I dare to say… delicious! I love the soft + feminine vibe. Summer is coming (I hope) so make this beauty for your next girlie get together or heck, just because you deserve it! Wishing you a wonderful weekend ahead!
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If you like this Ginger Spice Cake with Blood Orange “Buttercream” Frosting, check out these delicious dessert recipes!
Perfect Gluten-Free Vegan Chocolate Cupcakes by Emily from Eat or Drink
Dairy Free, Egg Free Apple Galette by Jenna from The Urben Life (can be made gluten-free by subbing gluten-free flour!)
Vegan Sundae Brownies by Kristie from Spoonfuls of Vegan (can be made gluten-free by subbing gluten-free four!)
Vegan Mini Fruit Pizzas by Samantha from Frugalnfit
Unicorn Cupcakes with Strawberry Banana “Buttercream” Frosting by Healthy Little Vittles
- 1/3 cup almond flour
- 3/4 cup flour, (I used Bob's Redmill 1:1 gluten-free baking flour)
- 1/4 cup oats
- 3 tbsp sugar
- 1/4 tsp salt
- 1.5 tbsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/2 cup unsweetened applesauce
- 1/2 tsp almond extract
- 1 flax egg, (1 tbsp flaxseed meal + 2.5 tbsp water)
- 1/4 cup vegan butter (melted), (Earth Balance)
- 1/2 cup maple syrup/agave
- 3/4 tsp apple cider vinegar
- 1/3 cup mashed banana
- 1/4 cup almond ricotta, (Kite Hill or homemade- see link below)
Blood Orange "Buttercream" Frosting
- 1/2 cup vegan butter, (Earth Balance)
- 3 cups powdered sugar
- 2 tsp almond extract
- 1 blood orange, (juiced)
- 1 blood orange sliced
- Preheat your oven to 350 degrees
- If you are making your own homemade ricotta, do so now and store leftovers in the fridge. Get the recipe for Homemade Ricotta here
- Whisk together all the dry cake ingredients in a large bowl, followed by all the wet ingredients
- I used 2- 6" round cake pans to make this a double layered cake, but you could easily just make 1 cake from this. Spray your pans generously with coconut oil
- Pour your batter into the cake pans and place in the oven for 30 minutes or until the toothpick comes out clean
- **NOTE: if using 2 cake pans, split the cake batter equally between the two pans
- While your cake is baking, make your frosting. First, slightly melt your butter in the microwave to soften it (not completely melt it)
- Add it to a large bowl or your kitchen aid mixer, along with 1 cup of powdered sugar, and vanilla extract and beat on low to combine
- Add another cup of powdered sugar and half of the orange juice
- **NOTE: I used a hand-held lemon juicer and cut my orange into 4ths and manually squeezed the orange juice into the bowl
- Finally, add the last cup of powdered sugar and the remaining orange juice and beat on low until you achieve desired frosting
- Let the cakes cool for a while before frosting, frost, decorate and devour!
- **NOTE: If making a double layer cake, place one cake round on a dish/cake stand, then spread a generous amount of frosting on the top, then place the other cake round on top and then frost the whole thing
** Homemade Ricotta adapted slightly from Minimalist Baker