Orange Creamsicle Cake (Keto, Low Carb, Paleo, GF, GAPS)

This citrusy tender cake has a creamy frosting and the perfect tang. You'll love making this cake on the regular for loved ones and gatherings.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword cake, keto, low carb, orange, orange creamsicle

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 312kcal

Author Megan

Cost $8

½ cup coconut flour
4 eggs
1/3 cup Besti Monk Fruit Sweetener (granulated) or honey for GAPS and Paleo (If you order Besti, be sure to use my discount code: BEAUTIFUL10, to get 10% off your order.)
⅓ cup butter or coconut oil: melt over low heat, then measure
2 Tablespoons orange juice fresh, squeezed from 1 orange
2 Tablespoons lemon juice fresh, squeezed from 1 lemon
1-1/2 teaspoons vanilla extract
½ teaspoon baking soda sifted
1/2 teaspoon sea salt
1/8 teaspoon orange oil or 2 drops orange essential oil

1/2 cup butter room temperature
8 ounces cream cheese room temperature
2 tablespoons Besti Monk Fruit Sweetener (powdered) OR honey for GAPS and Paleo (If you order Besti, be sure to use my discount code: BEAUTIFUL10, to get 10% off your order.)
1/2 teaspoon vanilla extract
1/16 teaspoon orange oil OR 1 drop orange essential oil
pure monk fruit extract or stevia, to taste (optional: add a bit if you like your frosting sweeter)

Grease one 8" baking pan (round or square). (Line the pan with parchment paper if you want to remove it before frosting. If doubling the recipe, use two pans or one larger pan.) Preheat oven to 350 degrees Fahrenheit.
Stir together dry ingredients in large mixing bowl: coconut flour, sweetener (if using Keto/Low Carb granulated option), baking soda and sea salt.
In separate bowl, whisk together wet ingredients: eggs, honey (if making GAPS or Paleo version), fat of choice, orange juice, lemon juice, vanilla and orange oil.
Pour wet ingredients into dry ingredients. Stir together until fully combined, without over-mixing. (The baking soda and citrus juice will react and create large air pockets and the batter will subtly volumize.)
Pour batter into prepared pan(s). Bake in preheated oven until toothpick inserted in the center comes out clean and edges are brown, about 20 to 25 minutes. Cool completely before frosting.

In a medium bowl, use a mixer to cream the butter and cream cheese together until fully combined.
Add the sweetener, vanilla extract and orange oil. Beat slowly until the sweetener is fully incorporated. (Taste for sweetness. If you like your frosting sweeter, add the optional stevia or pure monk fruit, to taste.)
Beat on high for about 2 minutes, until frosting is fluffy. When the cake is fully cooled, frost. (This is enough frosting for you to double the cake recipe, so if you make a single cake recipe, you will have frosting left over.)

Frost cake. Enjoy! You may also refrigerate the cake before serving. (Note: If you make the Paleo/GAPS version with honey, your frosting will be runnier, so it's easier to frost the cake in the pan with that version as opposed to a layer cake. But a layer cake will work, just refrigerate it after frosting.)

Find Orange Oil HERE.