Healthy Birthday Cake
User Reviews
4.7
Healthy Birthday Cake
Description
This birthday cake uses a combination of almond and oat flours to provide a denser, moist crumb that differs from classic wheat-flour cakes. The wet mix includes eggs, pure maple syrup as a natural sweetener, dairy-free milk (like unsweetened almond), melted coconut oil for fat, and extracts of vanilla and almond to enhance aroma and flavor. Rainbow sprinkles in the batter create a colorful surprise in each slice, making it visually festive.
Baked in three 6-inch pans at 350ºF for 25 to 30 minutes, the layers achieve a golden brown top and a clean toothpick test indicates doneness. Once cooled, the layers are frosted with a healthy cream cheese frosting to add tang and creaminess without excessive sweetness. Multiple pan sizes and cupcake options are noted for different serving needs.
This cake is appropriate for a birthday or celebration when someone prefers less processed ingredients and a dairy-free option. It can be stored at room temperature for a couple of days or refrigerated for longer freshness. The recipe is adaptable to pan sizes and serves both cake layers and cupcakes, making it versatile for occasions with varying guest counts.
Using almond and oat flours slightly alters texture compared to traditional cakes, resulting in a more substantial yet tender bite, well suited for those seeking alternative flours. The recipe includes practical timing and baking adjustments for different pan dimensions, ensuring flexibility in presentation and serving.
Ingredients
- 3 large egg at room temperature
- ¾ cup pure maple syrup
- ½ cup dairy-free milk I used unsweetened almond milk
- ⅓ cup coconut oil melted
- 1 Tablespoon vanilla extract
- 2 teaspoons almond extract
- 1 ½ cups almond flour packed, blanched
- 1 cup oat flour packed
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup Rainbow sprinkles plus more for topping
Frosting
- cream cheese frosting healthy
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
- This batter fills two 8-inch cake pans, baking for about 20 minutes or until a toothpick comes out clean.
- For mini cakes, three 4-inch pans bake for 20-25 minutes and produce some leftover batter.
- The recipe also yields about 17 cupcakes baked for 15-20 minutes in paper liners.
- You can try an 8x8 or 9x9 square pan, baking approximately 20-30 minutes, although baking time is untested.
- Store cake in an airtight container at room temperature for 1-2 days or refrigerate to keep longer.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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