Dreamsicle Cake! (Refined Sugar Free!!)

This summer I really got into dreamsicle flavored EVERYTHING! I made dreamsicle shakes, dreamsicle cocktails, and a dreamsicle CAKE! This cake instantly became a crowd pleaser around here. Lightly orange flavored cake with whipped mascarpone frosting. There is just something about orange and sweet cream together… I’m not going to keep you waiting any longer!


Ingredients Needed:


  • 2 cups coconut palm sugar

  • 5 eggs, separated

  • ½ cup coconut oil, soft or melted

  • 2 ½ cups sprouted flour (or whatever glutenous flour you have on hand. :) I used sprouted flour to make it easier to digest.)

  • 1 TBL baking powder

  • 1 tsp salt

  • 1 TBL orange zest

  • 1 tsp vanilla

  • 1 cup fresh OJ


  • ½ cup mascarpone cheese

  • 1 cup heavy cream

  • 1 tsp vanilla

  • ½ cup real maple syrup

  • 1 TBL orange zest



1.    Put the dry ingredients, (flour, date sugar, salt, baking powder) in the bowl of the stand mixer.

2.    Zest 3 oranges and set it aside to use in both the cake and the icing.

3.    Squeeze the juice out of the oranges.

4.    Separate the eggs into yolks and whites.

5.    Add the orange juice, 1 TBL orange zest, vanilla, coconut oil, and egg yolks to the dry mixture.

6.    Mix well on a medium speed.

7.    Using the hand mixer, beat the egg whites until there is stiff peaks.

8.    Softly fold the egg whites back into the cake mixture.

9.    Divide the batter into the two, parchment paper lined pans.

10.Bake at 350* for 18 mins or until a toothpick comes out clean.



1.    Put all the ingredients for the frosting in a medium size bowl.

2.    Using a hand mixer or the bowl stand mixer with the whisk attachment.

3.    Beat the mixer until the frosting becomes thick and creamy.

4.    Put it in the fridge until you are ready to ice the cake.

5.    Put some icing in between the layers and then all around the cake!

6.    Store the cake in the fridge until finished.

Tally AtkinsonComment