Creamsicle Cake

Nothing says summer like the nostalgic flavor of a creamsicle. The one thing better is the classic New Jersey Kohr’s ice cream cone, but it’s the same idea. Bursting orange and vanilla flavor, cold and refreshing on a summer night. This cake is equally as amazing, with moist vanilla cake and smooth, creamy frosting. It comes together as a super cute cake and is totally worth the effort it takes to make. I always make it around this time because it is one of my parents’ favorite of my bakes. If you can’t get to the beach right now, bring the beach to you!


  • orange curd (see recipe below)
  • vanilla and orange frosting (see recipe below)
  • 6 waffle cones
  • 1 1/2 tsp melted coconut oil
  • 1 1/2 c AP flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tso salt 
  • 2/3 c almond milk
  • 1/2 tbsp apple cider vinegar/ lemon juice
  • 1 1/2 tsp vanilla
  • 1/2 c softened coconut oil
  • 1 c sugar
  • 2 tbsp flaxseed+ 6 tbsp water (mixed and set aside for 5 mins)
  • 1 1/2 tbsp aquafaba (liquid from a can of chickpeas)

Preheat the oven to 325, grease and line 3 six inch cake tins with parchment paper. Whisk together almond milk, apple cider vinegar, and vanilla. In a blender/food processor, pulse waffle cones until finely crushed. Mix in melted coconut oil and set aside. Whisk together dry ingredients in a medium bowl and set aside. In a stand mixer with a paddle attachment, beat softened coconut oil and sugar for two minutes until fluffy on medium high. Lower speed and slowly add flax mixture and apple sauce. Beat for 1-2 minutes. Add half the dry ingredients, the almond milk mixture, and then the other half of the dry ingredients until just incorporated. Place a thin layer of waffle cone mixture in each tin. Evenly divide batter between tin and place in oven for 18-20 minutes and a toothpick comes out clean. Cool cakes in pan for 5 minutes, then remove from pan and transfer to wire rack to cook. 

Spread your first cake layer generously with orange curd. Top with another cake layer and do the same thing again. Top with your final cake layer. Crumb coat with vanilla frosting. Place in fridge for a half hour. Frost with vanilla frosting. Top with waffle cone pieces.

Orange Curd Filling: 

  • 2-3 large oranges worth of orange juice (about 1/2 c)
  • 1/2 tbsp orange zest
  • 1.5 tbsp cornstarch
  • 1/3 c sugar
  • 2 tbsp almond milk
  • 1 tbsp coconut oil

In a small steel pot, add strained juice and zest. One tbsp at a time, whisk in cornstarch. Then, whisk in sugar and almond milk. Place on medium high heat and continuously stir until mixture gets obviously thick and starts to bubble. Immediately remove from heat and stir in coconut oil until incorporated. Place in fridge until chilled. 



1 c softened coconut oil

1/8 tsp salt

3 c powdered sugar

5 tbsp almond milk

1 1/2 tsp vanilla

zest and juice from 1 small orange

cornstarch as needed

Beat coconut oil and salt together for 3-4 minutes in a stand mixer on medium. Gradually add powdered sugar on low until fully incorporated. Add almond milk and vanilla and beat for about 2 more minutes. Place in a piping bag and set aside.

Tips/ Things I Would Change:

  • You could probably do either 3 tbsp of flaxseed with 9 tbsp water or 4 tbsp of aquafaba
  • You can make the curd up to a few days ahead so it isn’t so much all at once.
  • If you don’t like piping, just use a knife to frost, it’s personal preference.

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