4.7 from 267 votes
Healthy Birthday Cake
Healthy Birthday Cake is a moist layered cake made with almond and oat flours, sweetened naturally with maple syrup, and flavored with vanilla and almond extracts. Rainbow sprinkles folded into the batter add a festive touch. The cake is baked in smaller pans and topped with healthy cream cheese frosting, offering a colorful and less traditional birthday treat with dairy-free milk and coconut oil for moisture.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
10
slices
Calories:
255 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 slices
Amount Per Serving
Calories 255
% 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.