Lactose-Free Orange Creamsicle Cake

Name: Lactose-Free Orange Creamsicle Cake
Prep time: 20 min
Cook time: 45 min
Total time: 95 min
Yield: 12 slices
Cuisine: Canadian
Ingredients: 2 1/2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup granulated sugar; 1 cup orange juice (freshly squeezed); 1 tbsp orange zest (from about 2 oranges); 1/2 cup vegetable oil; 3 large eggs (at room temperature); 1 tsp vanilla extract; 1/2 cup lactose-free milk; 1 cup icing sugar; 2 tbsp orange juice (freshly squeezed)

95 min 12 slices Medium

All Recipes

Delight in this refreshing lactose-free orange creamsicle cake, perfect for citrus lovers seeking a dairy-free treat.

Prep

20 min

Cook

45 min

Total

95 min

Servings

Difficulty

Medium

Imagine the delightful fusion of a childhood favourite treat with a sophisticated twist in this lactose-free orange creamsicle cake. This recipe marries the bright, zesty flavours of fresh oranges with a creamy, dreamy texture that you'll love. Whether you're lactose intolerant or simply looking to cut down on dairy, this cake offers all the taste and texture you crave without any lactose. It’s a perfect choice for gatherings or a special dessert to enjoy with your family.

Instructions

Prepare the oven and pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.

Pro tip: Line the bottom with parchment paper for easy removal.

Mix dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Pro tip: Ensure the baking powder and soda are fresh for proper rising.

Combine wet ingredients

In a large bowl, beat the sugar, orange juice, orange zest, and oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Pro tip: Beating eggs well helps to incorporate air for a light cake.

Combine mixtures

Gradually add the dry ingredients to the wet mixture, alternating with the lactose-free milk, beginning and ending with the flour mixture. Mix until just combined.

Pro tip: Do not overmix to keep the cake tender.

Bake the cake

Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes or until a toothpick inserted in the centre comes out clean.

Pro tip: Rotate the pan halfway through baking for even cooking.

Cool the cake

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Pro tip: Cooling it on a rack prevents the bottom from becoming soggy.

Prepare the glaze

In a small bowl, whisk together the icing sugar and orange juice until smooth.

Pro tip: Adjust the icing sugar or juice for desired consistency.

Glaze the cake

Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides.

Pro tip: Place parchment paper under the rack to catch drips.

💡

Tips & Tricks

Use fresh oranges for the best flavour.
Ensure all ingredients are at room temperature for even mixing.
Line your cake pan for easy removal.
Let the cake cool completely before glazing.

Frequently Asked Questions

What makes this orange cake lactose-free?

This cake uses lactose-free milk and no dairy butter, making it suitable for those with lactose intolerance.

Can I substitute the orange juice?

Yes, you can use a different citrus juice like lemon or lime, but it will alter the flavour.

How long does the cake stay fresh?

The cake stays fresh for up to three days at room temperature or up to a week in the fridge.

Can I freeze this cake?

Yes, wrap it tightly in plastic wrap and freeze for up to three months.

What is the best way to glaze the cake?

Ensure the cake is completely cool before glazing to prevent it from soaking in too quickly.

Serving Suggestions

Serve this luscious orange creamsicle cake with a dusting of icing sugar or an extra dollop of lactose-free whipped topping for added flair. Pair it with a cup of herbal tea or a glass of sparkling water with a slice of orange for a refreshing complement. If you plan to make it ahead, store the cake in an airtight container at room temperature for up to three days, or refrigerate it for up to a week. It also freezes well, wrapped tightly, for up to three months.

Nutrition per serving

280

Calories

Protein

14g

Fat

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