Healthy Birthday Cake
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4.7
267 reviews
Excellent
Healthy Birthday Cake
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The best healthy birthday cake that's made with a combo of oat and almond flour and naturally sweetened with maple syrup. It's fluffy, moist, gluten-free, dairy-free and a great healthier option for a birthday party or any celebration!
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Ingredients
- 3 large eggs at room temperature
- ¾ cup pure maple syrup
- ½ cup dairy-free milk I used unsweetened almond milk
- ⅓ cup melted coconut oil
- 1 Tablespoon vanilla extract
- 2 teaspoons almond extract
- 1 ½ cups blanched almond flour packed
- 1 cup oat flour packed
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup Rainbow sprinkles plus more for topping
Frosting
- healthy cream cheese frosting
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Instructions
- Preheat the oven to 350ºF. Spray three 6-inch cake pans with cooking spray or coconut oil and set aside.
- In a large bowl, whisk together your eggs, maple syrup, milk, coconut oil, vanilla extract and almond extract until fully combined and smooth. Set aside.
- In a medium mixing bowl, add your almond flour, oat flour, baking soda and salt and mix well. Set aside.
- Add the dry ingredients to the wet ingredients and mix well with a rubber spatula until just combined and smooth. Stir sprinkles into the batter.
- Pour batter into prepared cake pans and bake for 25-30 minutes until golden brown on top and an inserted toothpick comes out clean.
- Allow the cake to cool for about 15 minutes. Remove cake from pans and place on a wire rack to cool completely.
- Once cake is at room temperature frost it with your favorite frosting and top with additional sprinkles if you prefer.
- Cut cake and serve.
- Store cake in an airtight container at room temperature for 1-2 days or in the fridge for about 5 days.
Notes
- 8 inch pans: This batter will make enough to fill two 8-inch cake pans. B
- 8 inch pans: This batter will make enough to fill two 8-inch cake pans. Bake for 20 minutes or until golden brown on top and an inserted toothpick comes out clean.
- 4-inch pans: If you want to make a mini cake using three 4-inch cake pans, you'll bake for 20-25 minutes and you will have batter leftover! I used this recipe for my daughter's birthday cake and was able to fill the three 4-inch pans and make 5 cupcakes with the leftover batter.
- Cupcakes: You'll want to bake these for 15-20 minutes in paper liners. The recipe makes 17 cupcakes.
- Square pan: I haven't tested it, but I bet you could also make this cake in an 8x8 or 9x9 inch square pan. I'm not sure about the bake time, but I'm guessing 20-30 minutes.
Nutrition Information
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Serving
1slice
Calories
255kcal
(13%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Monounsaturated Fat
1g
Cholesterol
56mg
(19%)
Sodium
241mg
(10%)
Potassium
29mg
(1%)
Sugar
22g
(44%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 255kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 56mg | 19% |
| Sodium | 241mg | 10% |
| Potassium | 29mg | 1% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
267 reviews
Excellent
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