Preheat oven to 425 degrees.
In a blender, mix the silken tofu, 100% orange juice, flour, maple syrup, cinnamon, nutmeg, and ginger powder. Transfer to a mixing bowl.
In a small bowl, mix together melted coconut oil, baking powder, and orange juice to create a leavening egg.
Add leavening egg, ¼ cup of carbonated water, and orange zest to the mixture, and gently whisk in. Do not over whisk as it will affect the carbonation.
Place a cast iron pan into the heated oven for 5 minutes.
Remove skillet from the oven and coat with non-dairy butter. Pour the dutch baby mixture into the pan while it is still hot. Swirl the mixture several times to cover the sides of the pan.
Cook for 12-15 minutes, until set in the middle and golden brown around the edges.