Orange sponge cake with chocolate ganache icing (v)

Makes a delicious tiered cake to serve around 30.

Vegan and diabetes friendly.

Author: Bite-sized thoughts, with adaptations from a BBC Good Food recipe for an orange and white chocolate cake.

Original post (with pictures) here.


A very large mixing bowl, if you plan to make all cakes in one batch (I made mine in two batches)

Three round cake tins, measuring 5 inch (12cm), 7 inch (19cm), and 9 inch (23cm) across

A 12 inch cake board

Dried, edible rose petals, for decorating

Edible gold glitter, for decorating


Zest of 10 oranges and juice of 7

460g non-dairy spread

400g caster sugar

480g plain flour

12 tsp baking powder

400g almond meal

Egg replacer to the equivalent of 8 eggs (I used 16 tsp Orgran egg replacer with 16 tbsp water)

200g dark chocolate (I used 100g 50% cocoa dairy-free chocolate and 100g 70% cocoa dairy-free chocolate)

175ml soya cream

60g non-dairy spread


To make the cake-
  • Heat your oven to 180'C / 160'C fan-forced (375'F). Grease your cake tins and line the bases with non-stick baking paper.
  • Beat the orange zest, non-dairy spread and caster sugar in a large mixing bowl with electric beaters, for about 1 minute until golden and fluffy. Sift the flour and baking powder over the cake mixture and fold through. Add the almond meal and orange juice and fold through.
  • In a separate bowl, whisk the egg replacer with electric beaters, for about 3 minutes until white, fluffy, and thickened. Fold one-third of this mix into the cake batter, using the whisk, and then repeat for the other thirds. Mix carefully.
  • Divide the batter between your prepared cake tins. Bake until golden and a skewer inserted in the centre comes out clean - 30-35 minutes for the 9 inch cake, 25-30 minutes for the 7 inch cake, and 20-25 minutes for the 5 inch cake.Once cooked, allow to cool in the pan for 5 to 10 minutes before transferring to a wire rack to cool completely. Allow to cool for several hours or overnight before icing and decorating.

To make the icing-
  • Melt the chocolate, soya cream and non-dairy spread in a heatproof bowl, over a pan of simmering water or in the microwave. Allow to cool and thicken in the fridge, for 20 or so minutes. 

To decorate-
  • Place the bottom (9 inch) cake on the cake board and cover with a layer of ganache. Place the middle (7 inch) cake in the centre of the bottom layer and cover with ganache. Place the top (5 inch) cake in the centre of the middle layer and cover with ganache. Allow the first layer of icing to set for 30 or so minutes, ideally in the fridge, and then cover the tiers with a second layer, creating a smooth finish with a knife.
  • When the second layer of icing is done and set, sprinkle with rose petals and edible glitter.