Orange Cream Cake with Marshmallow Icing (gluten free, nut free, scd legal)

I love oranges, I love the smell, the taste, and the lovely orange color. This cake is made using the juice and the zest of the orange so it takes on the flavor and some of the color. It's not a confection that is very heavy, that is to say that it won't make you feel like you ate a brick after your done. The cake it's light and citrus-y. It can be eaten with or with out frosting. My son said it's better without, my husband likes himself some sweets so he preferred the frosting, personally, I like it both ways.


Orange Cream Cake 


6 eggs

1/4 cup fresh squeezed orange juice (juice from one med orange)

1/2 cup honey

1 tsp vanilla

1/4 cup plain yogurt

3/4 cup coconut flour

1 tsp baking soda

1 tbs orange zest

1/2 tsp sea salt


Preheat your oven to 350 degrees and line a  cake pan with parchment or use something that's naturally non-stick (like stoneware). I used an 11x7 baker.


Combine eggs, orange juice, honey, vanilla, and yogurt in a large bowl mix until combined (I used my kitchen aid stand mixer). Whisk the coconut flour, baking soda, zest, and sea salt together an another bowl. Add the dry ingredients to the wet slowly with your mixer on low. Keep mixing until all the lumps are gone.


Pour into your prepared pan and bake for 30 minutes. 


just out of the oven


Cool cake completely before frosting if you're deciding to do so.


slice of yum



Marshmallow Icing - adapted from from Breaking the Vicious Cycle by Elaine Gottschall.

This frosting takes no time to make at all so don't walk away from it, and don't worry about having to done too early you cake has to cool before you frost it anyway :-) It also makes a good bit so save the rest in the fridge it will keep for a while.


1/2 cup honey

1 egg white

1/2 tsp vanilla


In a large sauce pan heat the honey over medium heat until it reaches 248 degrees (firm ball stage, if you don't have a candy thermometer this stage is when the honey will form a "firm ball" when dropped into cool water. This process takes about five minutes so watch it!). Whip your egg white until it it's frothy. Pour the hot honey into the egg white mixing on low. Increase the speed once all the honey is combined and whip until the icing is very thick and forms soft peaks. Fold in you vanilla. Frost your cake.




Joslyn Neiderer blogs about SCD, baking, Crohns, and yarn at her blog,  Ramble On and tweets @josneiderer


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