Gluten-Free Orange Creamsicle Cake

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You'll be dreaming about this Gluten-Free Orange Creamsicle Cake for days!

One of the biggest misconceptions people have about dieting is the belief that all things “yummy” must be avoided. If you work hard, eat right, and regularly put solid effort in at the gym, you deserve to treat yourself every once in a while. Doing so will keep you from feeling deprived, thus increasing your chances of weight-loss success! If you’re going to indulge and have dessert, this Gluten-Free Orange Creamsicle Cake is the perfect, guilt-free way to do so!

Related: How to Go Gluten-Free for Beginners

Clean Ingredients that Taste Amazing

Gluten-Free Orange Creamsicle Cake

We decided to make this cake even healthier by using 100% gluten-free flours and starches. This way, our gluten-free readers can have a taste! In addition to being gluten-free, this recipe uses all natural ingredients like coconut sugar, unsweetened coconut milk, and fresh orange juice. This means that clean eaters can dig in as well. It’s truly a dessert made for everyone!

Dreamy Creamsicle Aromas and Flavors

Orange Creamsicle Cake

Just imagine the wonderful aromas of orange zest and warm vanilla filling your home. If you think this recipe is going to smell good, just wait until you taste it! As if the scents, flavors, and clean ingredients in our Orange Creamsicle Cake wasn’t enough of a reason to try it, this light and delicious dessert is only 170 calories per serving!

What are you waiting for? Make this dreamy, gluten-free orange creamsicle cake today!

Gluten-Free Orange Cake

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Gluten-Free Orange Creamsicle Cake

A guilt free dessert sure to delight your tastebuds!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 12 people
Serving Size 1 slice
Course Dessert
Cuisine American


  • 3/4 cup almond flour
  • 1/4 cup all-purpose gluten-free flour
  • 1/2 cup gluten-free potato starch
  • 1/4 cup gluten-free corn starch
  • 1 teaspoon baking powder
  • 1 1/4 cup coconut sugar
  • 1/3 cup unsweetened coconut milk (not canned coconut milk)
  • 2 eggs
  • 1/2 cup fresh orange juice
  • 1 tablespoon orange zest
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract


  • Preheat the oven to 325 degrees. Line a cake pan with parchment paper and lightly spray it with non-stick spray. Set aside.
  • In a large mixing bow, sift together the almond flour, all-purpose flour, potato starch, corn starch, baking powder, and sugar.
  • In a small bowl, beat together the coconut milk, eggs, orange juice, orange zest, vanilla extract, and almond extract. Mix well.
  • Gradually add the coconut milk mix to the flour mixture. Pour the batter into the prepared cake pan. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Top with your favorite vanilla frosting once cooled.

Nutrition Information

Serving: 1slice | Calories: 170kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 48mg | Potassium: 149mg | Fiber: 2g | Sugar: 13g | Vitamin A: 60IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 1mg |
SmartPoints (Freestyle): 8
Keywords Gluten-Free, Kid-Friendly

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Are you going to try this scrumptious, healthy dessert? It makes a great addition to any spring picnic, summertime cook-out, or party! Let us know what your plans are for this cake in the comment section below.

If you enjoyed this recipe, you may also want to check out some of our other favorite desserts, including:

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole


  1. I would really like to try this recipe, but I would like to know if I could substitute “Bob Red’s Mill Gluten Free 1 to 1 Flour” for the “G-F all purpose flour” and the “G-F potato starch?” If so, would I use 3/4 cup? Thank you for this recipe.

    1. Lucy, Just used Bob’s Red Mill 1:1 yesterday in a different recipe. I haven’t tried it in this recipe but I think 3/4 cup in place of the all purpose flour and potato starch should work. I’ve noticed that with Bob’s RM 1:1, the baked good turns out a little more doughy, but that is fine with me. Please keep us updated. 🙂

    1. Hi Erica, the last step of the instructions indicate to use your favorite vanilla frosting recipe to top as this recipe does not include a frosting recipe. If you’re still looking for a recipe, you can try our 3-Ingredient Vanilla Frosting recipe!

  2. Would love to bake this cake, but on quarantine don’t have access to the gluten free products. Could you substitute regular flour, sugar, and cornstarch? What would be a substitute for potato starch?

    1. Yes, you can use regular flour, sugar, and cornstarch. You can omit the potato starch (this helps the gluten free flour work and won’t be needed if using “regular” flour).

  3. The ingredients only list baking powder but the instructions call for both baking powder and baking soda. If it needs baking soda, how much? Thank you!

  4. I’d love to try this recipe, but have two questions. First, I have a corn allergy. Can I substitute something for the corn starch? Maybe tapioca starch? And second, I can only get unsweetened coconut milk in cans; when you say not canned, are you refering to coconut cream? Thanks!

    1. Tapoica starch should be a great substitute. When we say not canned coconut milk we are referring to the coconut milk which comes in a carton. Usually found by the milk near almond or soy milk.

  5. Looks delicious! Please share the size of cake pan. It looks like a round shape so was it a 9 inch layer cake pan?

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