Name: Creamsicle Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup coconut sugar or regular sugar; 1/4 cup coconut oil or vegetable oil; 3/4 cup orange juice (fresh or bottled); 1/4 cup plain yogurt (dairy or non-dairy); 2 teaspoons pure vanilla extract; 1 tablespoon orange zest; 1 tablespoon apple cider vinegar or white vinegar; 1/2 cup powdered sugar; 2 tablespoons orange juice; 1/2 teaspoon vanilla extract; 1 tablespoon dairy-free cream cheese or regular cream cheese (optional)

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A nostalgic twist on a classic summer treat, this Creamsicle Cake brings together the bright citrus flavor of orange and the sweet comfort of vanilla in every fluffy bite. Topped with a smooth orange cream glaze, it’s light, moist, and incredibly satisfying without being overly rich. Whether I’m hosting a brunch, bringing dessert to a potluck, or simply craving something fresh and fruity, this cake hits the spot.

Creamsicle Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 ½ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

½ cup coconut sugar or regular sugar

¼ cup coconut oil or vegetable oil

¾ cup orange juice (fresh or bottled)

¼ cup plain yogurt (dairy or non-dairy)

2 teaspoons pure vanilla extract

1 tablespoon orange zest

1 tablespoon apple cider vinegar or white vinegar

For the Orange Cream Glaze:

½ cup powdered sugar

2 tablespoons orange juice

½ teaspoon vanilla extract

1 tablespoon dairy-free cream cheese or regular cream cheese (optional for tang)

Directions

I preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.

In a large mixing bowl, I whisk together the flour, baking soda, salt, and sugar.

In another bowl, I mix the oil, orange juice, yogurt, vanilla extract, and orange zest until the mixture is smooth.

I pour the wet mixture into the dry ingredients and stir gently until just combined.

I add the vinegar last, giving it a final gentle stir to help the cake rise.

I pour the batter into the prepared pan and bake for 28–32 minutes, until a toothpick inserted in the center comes out clean.

Once baked, I let the cake cool completely before adding the glaze.

For the glaze, I whisk together the powdered sugar, orange juice, vanilla, and cream cheese (if using) until it’s smooth and pourable. I adjust with more juice or sugar if needed.

I drizzle the glaze over the cooled cake and garnish with orange zest or slices if I feel fancy.

Servings and timing

This recipe makes 8 servings. It takes about 10 minutes to prepare and 30 minutes to bake, giving a total time of approximately 40 minutes. Each serving has roughly 210 kcal.

Variations

I sometimes swap the orange juice for blood orange or tangerine juice for a different citrus twist.

If I want a stronger vanilla flavor, I add a touch more vanilla extract or even a vanilla bean paste.

For a layered version, I double the recipe and use two 9-inch pans, stacking them with a creamy vegan frosting between the layers.

I’ve also tried folding in mini white chocolate chips or shredded coconut for extra texture.

Storage/Reheating

I keep the cake in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days. If chilled, I let it sit at room temperature before serving so the glaze softens up a bit. To reheat a slice, I microwave it for about 10–15 seconds, just enough to warm without melting the glaze.

FAQs

How can I make this cake gluten-free?

I use a 1:1 gluten-free all-purpose flour blend to substitute the regular flour. I make sure the mix includes xanthan gum for structure.

Can I make this ahead of time?

Yes, I often bake the cake a day ahead and store it covered. I usually glaze it the day I serve it to keep the topping fresh.

Can I freeze the cake?

Yes, I freeze the unglazed cake wrapped tightly in plastic and foil for up to 2 months. I thaw it overnight in the fridge and add the glaze before serving.

Is this cake suitable for vegans?

Yes, if I use dairy-free yogurt and skip regular cream cheese (or use a vegan version), it’s entirely plant-based and egg-free.

What can I use instead of orange zest?

If I don’t have zest, I sometimes use a drop or two of orange extract, but zest really gives it that natural citrus aroma.

Conclusion

This Creamsicle Cake is a light and joyful dessert that brings a little sunshine to the table. I love how simple it is to make while still tasting like something special. With its soft crumb, tangy-sweet glaze, and bright citrus notes, it’s a cake I come back to again and again—especially in warmer months or whenever I need a little reminder of summer.

Recipe:

Creamsicle Cake

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Author: Cheryl
Total Time: 40 minutes
Yield: 8 servings
Diet: Vegan

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Description

A light and fluffy Creamsicle Cake combining the bright citrus flavor of orange with the sweet comfort of vanilla, topped with a smooth orange cream glaze. This easy one-bowl cake is perfect for warm-weather gatherings or a nostalgic treat.

Instructions

Preheat the oven to 350°F (175°C) and grease or line a 9-inch round cake pan with parchment paper.
In a large mixing bowl, whisk together the flour, baking soda, salt, and sugar.
In a separate bowl, mix the oil, orange juice, yogurt, vanilla extract, and orange zest until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined.
Add the vinegar and give the batter a final gentle stir.
Pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before glazing.
To make the glaze, whisk together the powdered sugar, orange juice, vanilla, and cream cheese (if using) until smooth and pourable. Adjust consistency with more juice or sugar if needed.
Drizzle the glaze over the cooled cake and garnish with orange zest or slices if desired.