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Honey Orange Cake with Vanilla Sweet Potato Frosting (Creamsicle Cake)

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A sunny dessert to brighten winter days.
Course: Dessert
Keyword: dairy-free, gluten-free, grain-free, oat-free, paleo, refined sugar-free, vegetarian


  • 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.


*If orange has seeds, pick them out before blending