This orange cream cake is a refreshing twist on a classic dessert. Unlike many baked treats that rely on soda or artificial sweeteners, this version uses freshly squeezed orange juice, giving it a naturally vibrant flavor and light, fruity aroma.
The combination of tender cake, creamy topping, and glossy citrus glaze makes it a visually stunning and delightfully balanced dessert.
Perfect for a spring afternoon or as a wholesome snack, this cake is both satisfying and light. With a few simple ingredients, you can create a dessert that feels indulgent without being overly sweet.
Ingredients for the Cake
- 3 large eggs
- 15 g high-strength natural sweetener
- 40 g oat flour
- 10 g Dutch cocoa powder
- ½ teaspoon baking powder
- 1 teaspoon grated orange zest
Ingredients for the Cream Layer
- 250 g low-fat cottage cheese
- 200 ml unsweetened whipping cream
- 20 g high-strength natural sweetener
- Vanilla extract and orange zest to taste
Ingredients for the Orange Glaze
- 300 ml 100% fresh orange juice
- 20 g vanilla pudding powder
Preparing the Cake Base
Begin by separating the eggs. Whip the egg whites until stiff peaks form, and in another bowl, beat the yolks with the sweetener until creamy.
Gently fold in the oat flour, cocoa powder, and baking powder, adding a little of the egg white mixture to loosen the batter before carefully incorporating the remaining whites. Pour the batter into a lined 20 cm cake pan and bake at 160°C for 20 minutes. Allow it to cool completely before adding the cream layer.
Making the Cream Layer
Whip the unsweetened cream until soft peaks form. Blend it with the cottage cheese, sweetener, vanilla, and a hint of orange zest until smooth and creamy.
Spread this mixture evenly over the cooled cake base. Refrigerate briefly while preparing the orange glaze.
Preparing the Orange Glaze
Simmer the fresh orange juice with the pudding powder, stirring constantly until it thickens. Allow it to cool slightly, so it’s warm but not hot.
Carefully pour the glaze over the cream layer, working quickly as it sets fast. Chill the cake until fully firm.
Finishing Touches
Decorate the top with fresh orange slices for a bright, appetizing look. This cake is best served chilled, with a creamy, tangy, and slightly chocolatey flavor profile that makes it unique.
For a similar light and fruity dessert, you might enjoy our no-bake vegan lemon tart recipe or coconut mousse cake.
Tips for Success
- Make sure the egg whites are beaten to stiff peaks; this is key for a light and airy cake.
- When mixing the yolk mixture with dry ingredients, fold gently to maintain the fluffiness.
- Pour the orange glaze while it’s still slightly warm; it will spread evenly over the cream.
- Allow the cake to chill thoroughly before slicing for clean layers.
Frequently Asked Questions
Can I use store-bought orange juice?
Fresh juice gives the best flavor and natural sweetness, but pasteurized juice can work in a pinch.
Is it possible to make this gluten-free?
Yes, using oat flour or a gluten-free flour blend ensures the cake remains light while safe for gluten-sensitive diets.
Can I substitute cottage cheese with another cheese?
Low-fat ricotta works well and provides a similar creamy texture.
How long does the cake keep?
Store in the refrigerator for up to 3 days. The fresh glaze and cream layer are best enjoyed within this time frame.
This healthy orange cream cake combines light chocolate, fresh citrus, and a creamy topping for a dessert that feels indulgent yet wholesome, perfect for springtime gatherings or a bright afternoon treat.
Orange Cream Cake with Fresh Citrus Glaze
Ingredients
Cake Base
- 3 large eggs (separated)
- 15 g granulated sweetener (or preferred sugar alternative) adjust to taste
- 40 g oat flour or gluten-free flour blend
- 10 g Dutch-process cocoa powder
- ½ tsp baking powder
- 1 tsp orange zest finely grated
Cream Layer
- 250 g low-fat cottage cheese or ricotta for a slightly creamier texture
- 200 ml unsweetened whipping cream chilled
- 20 g granulated sweetener (or preferred sugar alternative) adjust to taste
- ½ tsp vanilla extract
- ½ tsp orange zest optional, for extra citrus aroma
Orange Glaze
- 300 ml 100% fresh orange juice strained if pulpy
- 20 g vanilla pudding powder instant or cooking-style; used as a thickener
Garnish
- 1 fresh orange sliced for decoration (optional)
Instructions
Prepare Cake Base
- Preheat the oven to 160°C (320°F). Line the base and sides of a 20 cm (8-inch) cake pan with parchment paper.
- Separate the eggs. Whip the egg whites to stiff peaks in a clean, dry bowl.
- In a separate bowl, whisk the egg yolks with the sweetener until pale and slightly thickened.
- Fold the oat flour, Dutch-process cocoa, baking powder and orange zest into the yolk mixture until combined.
- Stir a small spoonful of the whipped egg whites into the yolk mixture to loosen it, then gently fold in the remaining whites until no streaks remain.
- Transfer the batter into the prepared pan and smooth the top. Bake at 160°C (320°F) for about 20 minutes or until a toothpick comes out clean.
- Cool the cake completely in the pan on a wire rack before adding the cream layer.
Make Cream Layer
- Chill the whipping cream, then whip it to soft peaks.
- In a bowl, combine the cottage cheese, sweetener, vanilla extract and orange zest, then fold in the whipped cream until smooth and evenly combined.
- Spread the cream mixture evenly over the cooled cake base and refrigerate while you prepare the glaze.
Prepare Orange Glaze
- Pour the fresh orange juice into a small saucepan and whisk in the vanilla pudding powder until smooth.
- Heat gently over medium-low heat, stirring constantly, until the mixture thickens and just begins to simmer; do not boil vigorously.
- Remove from the heat and let the glaze cool slightly until warm but not hot.
Assemble and Chill
- Working quickly, pour the warm orange glaze evenly over the chilled cream layer so it sets into a smooth top.
- Return the cake to the refrigerator and chill for at least 60 minutes, or until the glaze and cream are set.
- Decorate with fresh orange slices if desired, slice and serve chilled.
Notes
- Use freshly squeezed orange juice for the brightest flavor; store-bought 100% juice works if needed.
- Chill the cake thoroughly before slicing for neat layers and clean slices.
- You can substitute low-fat ricotta for the cottage cheese for a creamier finish.
- If you prefer a sweeter glaze, add 1–2 teaspoons of sugar or sweetener to the orange juice before thickening.
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