Gluten-Free Orange Creamsicle Cake (Dairy-Free)
Remember those iconic summer treats that combined a burst of citrus with a creamy vanilla center? This gluten-free and dairy-free orange creamsicle cake captures that nostalgic flavor in every slice. It’s the perfect dessert for warm weather gatherings or any occasion that calls for a touch of sunshine. If you love refreshing citrus desserts, you might also enjoy our Gluten-Free Lemon Poppyseed Muffins!
This cake features soft, fluffy layers of orange-infused goodness, made with fresh orange juice and zest. It’s filled with a luscious vanilla pastry cream that mimics the creamy ice cream center of a creamsicle. Topped with a light and airy whipped orange buttercream, this cake is a delightful balance of sweet and tangy flavors.
What Makes Up An Orange Creamsicle Cake
This cake is composed of three key components:
- Orange cake layers: Soft and fluffy, these layers are infused with fresh orange juice and zest.
- Vanilla pastry cream: Incredibly smooth and rich, this filling perfectly complements the tangy orange cake. If you’re a fan of creamy fillings, you might also like our Gluten-Free Crème brûlée
- Orange frosting: A fluffy whipped orange buttercream made with orange zest and a hint of orange extract.
Orange Creamsicle Cake Ingredients
This recipe is both gluten-free and dairy-free, making it accessible to many with dietary restrictions. Here are a few key ingredients:
- Gluten-Free Flour: Be sure to check if your blend contains xanthan gum. If not gluten-free, you can substitute with regular cake flour. For best results, measure by the cup, as gluten-free flour blends can vary in weight.
- Dairy-Free Butter: Any dairy-free butter substitute will work, or regular butter if you are not dairy-free.
- Dairy-Free Milk: Unsweetened almond milk works well, but any dairy-free or dairy milk can be used.
- Fresh Orange Juice & Zest: Fresh is best for a vibrant flavor.
The Best Dairy-Free Vanilla Pastry Cream
What is an orange creamsicle cake without the creamy dairy-free vanilla pastry cream filling? If you want more fruity flavor check our Creamy Raspberry Mousse recipe.
Gluten-Free Orange Creamsicle Cake: Step-by-Step Instructions
Ready to bake a slice of summer? Follow these detailed instructions to create your own delicious gluten-free orange creamsicle cake!
Baking the Orange Cake Layers
- Prepare: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with baking spray and parchment paper. This ensures the cakes release easily.
- Combine Dry Ingredients: In a mixing bowl, whisk together the gluten-free flour blend, baking powder, salt, and xanthan gum (if your flour blend doesn’t already contain it). Set aside.
Gluten-Free Tip: Ensure your gluten-free flour blend contains xanthan gum for best results. If it’s already included, skip adding more. - Cream Wet Ingredients: In a stand mixer or using a hand mixer, cream together the dairy-free butter, sugar, oil, and orange zest on high speed for 5 minutes until light and fluffy. This step is crucial for a tender cake.
- Incorporate Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture. Mix on high for another 2 minutes until well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Be careful not to overmix.
- Add Liquids: Slowly pour in the orange juice and dairy-free milk while the mixer is on low. Mix until just combined, scraping down the sides of the bowl as needed to ensure everything is incorporated.
- Bake: Divide the batter evenly among the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans on a wire rack for 10 minutes before inverting them onto the rack to cool completely. If freezing for later, wrap tightly in plastic wrap after cooling.
Making the Dairy-Free Vanilla Pastry Cream
- Whisk Egg Mixture: In a medium bowl, whisk together the egg yolks, whole egg, sugar, cornstarch, and vanilla extract until smooth. Set aside.
- Heat the Milk: In a saucepan over medium-high heat, bring the dairy-free milk to a simmer.
- Temper the Eggs: Once the milk simmers, remove it from the heat. Slowly pour half of the hot milk into the egg mixture while whisking constantly to temper the eggs and prevent them from cooking.
- Cook the Pastry Cream: Pour the tempered egg and milk mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon (about 1-2 minutes after it starts to bubble).
- Boil Briefly: Continue to whisk and let the mixture gently boil for another 1-2 minutes to ensure it’s fully thickened and the cornstarch is cooked through.
- Finish: Remove the pastry cream from the heat and stir in the dairy-free butter until melted and smooth.
- Strain and Cool: Strain the pastry cream through a fine-mesh sieve into a shallow dish to remove any lumps. Cover the surface directly with plastic wrap to prevent a skin from forming. Let it cool completely to room temperature before using.
Whipping Up the Orange Buttercream
- Cream the Butter and Zest: In a stand mixer fitted with the paddle attachment, cream the dairy-free butter and orange zest on high speed for 5 minutes until light and fluffy. Be sure to scrape down the sides of the bowl as needed.
- Add Sugar and Salt: Gradually add the icing sugar and salt to the creamed butter. Mix on low speed until fully combined.
- Flavor and Color: Add the orange extract (or vanilla extract if preferred) and orange food coloring. Mix on low until just combined.
- Whip: Turn the mixer to high speed and whip for 5 minutes until the buttercream is light, fluffy, and smooth.
Assembling the Orange Creamsicle Cake
- Level Cakes: If necessary, level each cooled cake layer with a cake leveler or a serrated knife to ensure they stack evenly.
- First Layer: Place one cake layer on a cake board or serving plate. Spread about 2 cups of orange buttercream evenly over the top.
- Pastry Cream Filling: Pipe a border of buttercream around the edge of the cake layer to act as a dam. Fill the center with about ¾ cup of vanilla pastry cream.
- Second Layer: Gently place another cake layer on top of the pastry cream. Lightly frost the entire cake with a thin layer of buttercream (crumb coat). If the cake seems unstable, chill for 15 minutes in the refrigerator.
- Repeat: Remove the cake from the fridge (if chilled) and repeat step 3. Top with the remaining orange cake layer and apply a thin coat of buttercream all over the exposed cake. Refrigerate for 20 minutes.
- Final Frosting: Cover the entire cake with a final layer of orange buttercream. Smooth the sides and top using a cake smoother or offset spatula.
- Decorate: Decorate as desired! Consider topping with gluten-free sugar cookies and piping swirls of buttercream between each cookie.
- Chill and Serve: Refrigerate the finished cake until ready to serve.
Storing Your Cake
Store leftover cake in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 6 months.
What You’ll Need: Gluten-Free Orange Creamsicle Cake Ingredients
Here’s everything you’ll need to create this delicious cake. We’ve designed this recipe to be both gluten-free and dairy-free, ensuring a treat that’s inclusive and enjoyable for everyone.
Orange Cake:
- 2 ½ cups (320 g) gluten-free flour blend *
- 2 ½ teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 teaspoon xanthan gum **
- ¾ cup (168g) dairy-free salted butter, room temperature
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperatures
- ¼ cup (59ml) canola or vegetable oil
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 cup (240 ml) orange juice, freshly squeezed & room temperature
- ¼ cup (60ml) dairy-free milk, room temperature
Vanilla Pastry Cream:
- 3 large egg yolks, room temperature
- 1 large egg, room temperature
- ½ cup (100g) granulated sugar
- 2 ½ tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 ¾ cup (300 ml) dairy-free milk
- ¼ cup (56g) dairy-free salted butter, room temperature
Orange Buttercream:
- 3 cups (672g) dairy-free salted butter, room temperature
- 8 ¼ cups (990g) icing sugar
- 1 tablespoon orange zest
- 1 ½ teaspoon fine sea salt
- 1 teaspoon orange extract ***
- 3–4 drops orange food color
Gluten-Free Baking Tips and Ingredient Substitutions
At Be Gluten Free, we understand the importance of flexibility in the kitchen. Here are some tips and substitutions to help you customize this recipe to your specific needs:
- Gluten-Free Flour Blend: Ensure your blend is designed for baking and contains a mix of flours like rice flour, tapioca starch, and potato starch for the best texture. If you don’t have a blend on hand, you can try making your own using a combination of these flours.
- Xanthan Gum: This acts as a binder in gluten-free baking, mimicking the elasticity of gluten. If your flour blend already contains it, you can omit the additional xanthan gum.
- Dairy-Free Butter: Coconut oil or other vegan butter alternatives can be used, but be mindful of the flavor profile as it may slightly alter the taste.
- Dairy-Free Milk: Almond, soy, or oat milk all work well. Choose unsweetened varieties to control the overall sugar content.
- Orange Extract: If you don’t have orange extract, you can use additional orange zest to enhance the citrus flavor. Alternatively, a splash of lemon extract can also add a unique twist.
- For a Vegan Option: To make this cake fully vegan, substitute the eggs with a commercial egg replacer or a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg).
Nutritional Information: A Gluten-Free Delight
Here’s a breakdown of the approximate nutritional information per slice of this Gluten-Free Orange Creamsicle Cake. Keep in mind that these values can vary based on specific ingredients and brands used.
- Serving Size: 1 Slice
- Calories: 924
- Sugar: 113 Grams
- Sodium: 245 Milligrams
- Fat: 39 Grams
- Saturated Fat: 20 Grams
- Unsaturated Fat: 11 Grams
- Trans Fat: 2 Grams
- Carbohydrates: 138 Grams
- Fiber: 4 Grams
- Protein: 7 Grams
- Cholesterol: 140 Milligrams
Gluten-Free Benefits: This cake is an excellent choice for those with gluten sensitivities or celiac disease, allowing you to enjoy a classic dessert without the discomfort.
Balancing the Indulgence: While this cake is a treat, consider pairing it with fresh fruit or a light beverage to balance the sweetness. Portion control can also help manage sugar intake while still enjoying the flavors.
Storage Tips
To keep your Gluten-Free Orange Creamsicle Cake fresh and delicious, follow these storage tips:
- Refrigeration: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: For longer storage, freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Thaw in the refrigerator before serving.
Enjoy your delightful Gluten-Free Orange Creamsicle Cake! We hope this recipe brings a little sunshine to your day.
Essential Equipment for This Recipe
To prepare this delicious recipe, you’ll need the following kitchen tools:
- Mixing Bowls – A set of various sizes is essential for prepping ingredients.
Find Mixing Bowls on Amazon - Measuring Cups and Spoons – Accurate measurements are key to baking success.
Find Measuring Cups and Spoons on Amazon - Baking Sheets – Perfect for even baking and crisp results.
Find Baking Sheets on Amazon - Whisks – Essential for whipping creams and mixing batters.
Find Whisks on Amazon - Spatulas – Ideal for folding ingredients and scraping bowls.
Find Spatulas on Amazon - Food Processors – Speeds up chopping and pureeing tasks.
Find Food Processors on Amazon - Saucepans – For heating liquids and making sauces.
Find Saucepans on Amazon - Chef’s Knives – A good quality knife makes all the difference in food preparation.
Find Chef’s Knives on Amazon - Cutting Boards – Provides a stable and safe surface for chopping.
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