This tasty Honey Orange Cake with Vanilla Sweet Potato Frosting is a sunny and bright dessert for the greyest winter days. The orange and vanilla flavors give off major creamsicle vibes, and it’s all gluten-free, refined sugar-free, and dairy-free.
The cake itself is not super sweet, and can be eaten by itself or with raspberry jam as a snacking or tea cake.
It also incorporates the whole orange, peel and all. The peels are the most concentrated source of citrus phytochemicals with antioxidant, anti-inflammatory, and anti-cancer properties, and I’m always looking for ways to put them to use, which includes cake! The peel also increases the fiber content, which helps to slow the blood sugar response (especially important when eating something sweet).
The icing is my Dreamy Vanilla Sweet Potato Frosting and is the creamiest, most delicious icing you’ll taste that has zero sketchy ingredients in it.
The icing has to be made the night before to ensure it sets up, but the cake is very low-fuss, as it’s made in the blender!
Sometimes the brands of flours used can make a difference when baking gluten-free. For reference, I used Thrive Market almond flour and Nutiva coconut flour here. I also used a springform pan with a glass bottom and silicon collar, like this one.
May this dessert make your winter a bit sweeter!
Honey Orange Cake with Vanilla Sweet Potato Frosting (Creamsicle Cake)Pin Recipe
- Springform pan
- 1 large (3.5 to 4 inches in diameter) navel orange* organic, if possible
- 3 eggs
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 3 tablespoons coconut flour
- 1 1/2 teaspoons baking soda
- Coconut oil, for greasing the pan
- 1 batch Dreamy Sweet Potato Vanilla Frosting
- Make sure you have a batch of the Vanilla Sweet Potato Frosting done and cooled.
- Preheat oven to 350 degrees F and grease a 9-inch springform pan.
- Cut the ends off the orange and discard. Then cut the orange into quarters but leave the peel on.
- In a high-powered blender, add the oranges, eggs, honey, and vanilla. Blend on high until smooth.
- Add the almond flour, coconut flour, and baking soda, and blend on medium until all ingredients are well incorporated (if your blender has a tamper tool, you may have to use it here, or scrape down the sides occasionally with a spatula).
- Pour batter into spring form pan and use a spatula to spread it out evenly and smooth the top.
- Bake for 45-50 minutes, until a toothpick comes out clean.
- Cool in the pan for about 15 minutes before removing the collar.
- Let cool completely, then ice with cooled frosting and serve. Store leftovers in refrigerator.