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 and a great healthier option for a birthday party or any celebration!
In honor of Liv’s second birthday, I wanted to share a healthy birthday cake recipe! I shared a smash cake recipe last year but I wanted to share a cake recipe that kids (and adults!) of all ages could enjoy!
Why You’ll Love This Recipe
This recipe is almost as easy as making cake from a box… almost!
It’s made with just 10 simple ingredients that you probably already have in your pantry!
It’s a great base recipe that can be customized with mix-ins and frostings.
This cake is gluten-free, dairy-free and refined sugar free but still absolutely delicious!
Birthday Cake Made Healthier
In most traditional birthday cake recipes you’ll see white flour, white sugar and butter or vegetable oil, but in true EBF fashion I decided to make an upgraded birthday cake that’s gluten-free, dairy-free and free of refined sugars thanks to a few substitutions.
almond and oat flour –to make this cake gluten-free I swapped white flour for almond and oat flour. The combo of the two results in super fluffy, light cake!
maple syrup – I swapped white, refined sugar for my favorite natural sweetener, maple syrup.
coconut oil – instead of using vegetable oil or butter we’re using coconut oil, which adds healthy fats and isn’t as processed as some of the alternatives.
Here’s What You Need
eggs – make sure your eggs are at room temperature before baking this cake. I won’t get into the science behind it but it’s key for a fluffy cake! Also, if your eggs are cold the coconut oil will harden up when combined. I haven’t tested this recipe with a vegan substitute like flax eggs, so I’m not sure how the cake will turn out. If you decide to try a vegan version let me know in the comments below!
pure maple syrup – the natural sweetener in this cake. I haven’t tried other sweeteners, but I bet any liquid sweetener would work as a substitute.
dairy-free milk – any dairy-free milk works but I used unsweetened almond milk (make your own almond milk or use store-bought).
coconut oil – make sure your coconut oil is in the liquid state. You can heat on the stovetop or microwave for a few seconds until melted if necessary. Feel free to sub with any oil of choice or melted butter.
vanilla extract and almond extract – delicious flavor enhancers that round out this cake and adds that true birthday cake flavor.
blanched almond flour – I recommend using blanched almond flour because the skins have been removed so you’re left with a fine-texture, light colored flour that works perfectly for cake.
rainbow sprinkles – I used supernatural rainbow sprinkles. They’re free of artificial dyes and are gluten-free and vegan.
tip!
I added sprinkles to this cake but chocolate chips would be delicious as well!
How to Make Healthy Birthday Cake
In a large bowl, whisk together the wet ingredients – the eggs, maple syrup, milk, coconut oil, vanilla extract and almond extract. Make sure the mixture is fully combined and smooth throughout before moving on to the next step.
In a medium bowl, mix the dry ingredients – almond flour, oat flour, baking soda and salt. Mix well.
Add the dry ingredients to the wet ingredients and mix well with a rubber spatula until just combined and smooth. Try not to over-mix or your cake will be too dense. Gently stir the sprinkles into the batter.
Spray your cake pans with cooking spray or coat with coconut oil and then pour the cake batter into the baking dishes. Bake at 350ºF for 25-30 minutes until golden brown. You’ll know the cakes are done when you insert a toothpick into the center and it comes out clean.
Allow the cakes to cool in the pan for 15 minutes and then carefully remove each cake and place it on a wire rack to cool completely. Once the cake has cooled to room temperature, frost, top with more sprinkles and enjoy!
Using Different Size Cake Pans or a Cupcake Tin
8 inch pans: This batter will make enough to fill two 8 inch cake pans. If using two 8 inch pans, bake for 20 minutes 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 make three 4-inch layers for the cake and 5 cupcakes with the leftover batter.
Cupcakes: You’ll want to bake these for 15-20 minutes in paper liners. The recipe makes about 17 cupcakes.
Square pan: I haven’t tested it, but I bet you could also make this cake in an 8×8 or 9×9 inch square pan. I’m not sure about the bake time, but I’m guessing 20-30 minutes.
Healthy Birthday Cake Variations
As I mentioned, this cake is a great base recipe that can be customized with different mix-ins and frostings! I used rainbow sprinkles as a mix-in and for topping and frosted the cake with my healthier cream cheese frosting, but the options are endless. Here are some ideas:
swap the sprinkles – instead of sprinkles chocolate chips would be a delicious mix-in and topping! I bet mixing in fresh or frozen blueberries for a fruit-themed cake would also be delicious.
Can You Make This Cake Ahead of Time?
Yes! This cake can be made 1-3 days in advance. To make ahead of time, let the cake layers cool completely and store them in the fridge, covered until you’re ready to assemble and serve. Alternatively, you can frost and decorate the cake and store it covered in the fridge until ready to serve!
How to Store Leftovers
Store any leftover cake in an airtight container on the counter for 1-2 days or in the fridge for up to 5 days. I haven’t tried freezing this cake, but I would imagine it would freeze just fine either frosted or unfrosted. If you’re making this cake ahead of time for a special occasion and want to store it in the freezer, I would store the individual layers separately in an airtight container or bag (I love my Stasher bags). The day before you’re ready to serve, let the layers thaw in the fridge then assemble and decorate as desired!
Be sure to check out all of the dessert recipes here on EBF!
Healthy Birthday Cake
4 from 34 votes
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!
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.
Video
Notes
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 8×8 or 9×9 inch square pan. I’m not sure about the bake time, but I’m guessing 20-30 minutes.
I haven’t tried this recipe yet but I love the idea! I was wondering if I could sub the flour in this cake for just all-purpose flour? I don’t have almond or oat on hand. Thank you!
hi! my little turns one in 2 weeks and want to make a cake but we haven’t tried almonds with him yet, and have given him organic flour in other recipes, what can I use instead of almond flour? can I just use all purpose flour? thank you!
Hey Megan – You could try subbing in the almond flour for all oat flour or all-purpose flour, but I haven’t tested it so I’m not 100% sure how the cake would turn out. I would worry that using all oat flour would result in a dense cake so maybe try half all-purpose? Let me know how it turns out for you and happy early birthday to your little one. 🙂
I stumbled upon this recipe a few days ago and was surprised to see I had most ingredients on hand. To be frank, I had low expectations of this recipe but let me tell you, I am loving this recipe. The cake was moist and flavorful, and even more so the next day. I also prepared the cream cheese and greek yogurt frosting which perfectly complimented this cake. Now I’m planning to adjust it to make it into a carrot cake or a spice cake and use the same frosting. Thanks for the great recipe!
Hey Deirdre – I’m not sure, that might change the consistency and texture of the cake. If you’re looking for a low-sugar option, I would use monkfrui maple syrup, which is sugar-free!
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Hi there! Thanks for the delicious recipes! Can I serve the birthday cake without any frosting? No one enjoys frosting in our family.🙂
Hi, Divya! I don’t see why not! You could serve it with some fruit and whipped cream if you prefer!
I haven’t tried this recipe yet but I love the idea! I was wondering if I could sub the flour in this cake for just all-purpose flour? I don’t have almond or oat on hand. Thank you!
Hi Meghan! I haven’t tested it so I’m not 100% sure how the cake would turn out but you can certainly try it! Let me know how it turns out 🙂
hi! my little turns one in 2 weeks and want to make a cake but we haven’t tried almonds with him yet, and have given him organic flour in other recipes, what can I use instead of almond flour? can I just use all purpose flour? thank you!
Hey Megan – You could try subbing in the almond flour for all oat flour or all-purpose flour, but I haven’t tested it so I’m not 100% sure how the cake would turn out. I would worry that using all oat flour would result in a dense cake so maybe try half all-purpose? Let me know how it turns out for you and happy early birthday to your little one. 🙂
I stumbled upon this recipe a few days ago and was surprised to see I had most ingredients on hand. To be frank, I had low expectations of this recipe but let me tell you, I am loving this recipe. The cake was moist and flavorful, and even more so the next day. I also prepared the cream cheese and greek yogurt frosting which perfectly complimented this cake. Now I’m planning to adjust it to make it into a carrot cake or a spice cake and use the same frosting. Thanks for the great recipe!
could i omit the maple syrup or use mashed banana or applesauce instead?
Hey Deirdre – I’m not sure, that might change the consistency and texture of the cake. If you’re looking for a low-sugar option, I would use monkfrui maple syrup, which is sugar-free!