Healthy Birthday Cake
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4.9
213 reviews
Excellent
Healthy Birthday Cake
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This healthy cake is moist and fluffy, naturally sweetened with dates. It's gluten-free, grain-free, , dairy-free, and so delicious!
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Ingredients
- 3 eggs
- 1 cup Medjool dates , pitted (8 ounces)
- 1/4 cup water
- 1 cup almond butter (or nut butter of choice)
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
Optional Topping
- 1 batch healthy chocolate frosting (or any other variety you like)
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Instructions
- Preheat oven to 350ºF and grease two 8-inch round pans, or three 6-inch pans, with coconut oil or spray oil. (I like to line them with parchment paper, too, to guarantee easy removal later.)
- In a blender or food processor, combine the eggs, dates, and water and blend until smooth. (If using the food processor, I like to start with only the water because it can splash so much. Add in the eggs once the dates have broken down a bit, to avoid splashing.)
- Add in the almond butter, vanilla, baking soda, and salt and blend again until a smooth batter is formed. Alternatively, you can pour the blended date mixture into a large bowl, then stir in the other ingredients, so your blender won't have to blend anything too thick.
- Divide the batter among the two or three prepared pans, and smooth the top with a spatula. (They won't be very full, but will rise as they bake.) Bake until lightly golden on top, about 25 minutes to 30 minutes.
- Cool completely before removing the cake from the pan, then frost with your favorite frosting and serve. This cake can be served and stored at room temperature for at least 2 days, but for best shelf life I recommend storing it in the fridge, tightly covered, for up to a week.
Notes
- Nutrition information is for 1 of 12 slices. This does not include frosting, and is just an estimate, not a guarantee.
- You can swap the dates for 3 very ripe bananas instead. And you can use peanut butter instead of almond butter, if you like. For more tips and frosting ideas, see the full post above.
- This recipe has been updated to use less water. The original called for a 1/2 cup of water instead of a 1/4 cup. Using less water prevents the middles from sinking as the cake cools.
Nutrition Information
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Calories
178kcal
(9%)
Carbohydrates
13g
(4%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Cholesterol
40mg
(13%)
Sodium
134mg
(6%)
Potassium
256mg
(7%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
80IU
(2%)
Calcium
86mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 40mg | 13% |
| Sodium | 134mg | 6% |
| Potassium | 256mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 80IU | 2% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
213 reviews
Excellent
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