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 49 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.
This is so good! I made it for my son’s 3rd birthday and used the EBF peanut butter greek yogurt frosting recipe. I subbed almond butter so it would pair well with the almond milk and almond meal in the cake. It’s moist, rich, and so good! Everyone had seconds. I love that there’s a boost of protein and fiber with this cake combo too.
I made this using organic all purpose white flour in the place of the almond flour and it turned out amazing! The cream cheese icing was also a big hit. I made them into cupcakes and they took exactly 15 minutes to bake. I also topped them with some fresh blueberries and strawberries.Will definitely make this again.
Ah YAY! I am so excited to hear that this recipe is a hit, Linda. Thank you so much for coming back to share your review & star rating, I appreciate it.
Hello! I just made this as a double layer cake sandwiched with your cream cheese frosting. We whizzed up the oat flour ourselves with gluten free oats and otherwise threw a handful or so of roughly chopped pistachios into the batter. It was divine!! We topped your cream cheese frosting with extra roughly chopped pistachio and chopped fresh strawberries. I only have the tiniest bit of the cake left. It was polished off by the whole party- 6 adults and 2 children. Thank you for a super recipe. We will use it again and again.
Yay! I am so happy that you and your guests enjoyed this recipe. The pistachios & strawberries sound like a delicious addition, that you for sharing! I appreciate you coming back and leaving your review + star rating, it means so much.
I really wanted to like this cake. I did not use the rainbow sprinkles, perhaps as a result the cake was not sweet enough to me it tasted like a bowl of oatmeal. The consistency also looked like a whole grain batter and not a cake batter. I frosted it with the cheesecake frosting recipe which had to be doctored up and I put organic raspberry jam in between the layers. I’ll see at the birthday what guests have to say about it tomorrow. It definitely tastes healthy but that’s about it.
Tried this for my first daughters 3rd birthday last month and it was a hit with everyone! Doubled it to make a taller cake.
Planning on making it for my other daughters 1st birthday this weekend. I don’t have all purpose flour or almond, just oats and whole wheat. Could I sub whole wheat or try to go for fully oat? Wondering if anyone did either and it it turned out well
Hey Bridget – I’m so glad to hear that it worked out for you! I haven’t tried subbing the flour so I’m not sure how it would turn out. I would probably recommend subbing the whole wheat since using only oat might make it a bit dense. Let me know how it goes!
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This is so good! I made it for my son’s 3rd birthday and used the EBF peanut butter greek yogurt frosting recipe. I subbed almond butter so it would pair well with the almond milk and almond meal in the cake. It’s moist, rich, and so good! Everyone had seconds. I love that there’s a boost of protein and fiber with this cake combo too.
WOO! I am SO excited to hear that this recipe was such a hit, Sarah. Thank you for sharing your review + star rating, I really appreciate it!
I made this using organic all purpose white flour in the place of the almond flour and it turned out amazing! The cream cheese icing was also a big hit. I made them into cupcakes and they took exactly 15 minutes to bake. I also topped them with some fresh blueberries and strawberries.Will definitely make this again.
Ah YAY! I am so excited to hear that this recipe is a hit, Linda. Thank you so much for coming back to share your review & star rating, I appreciate it.
Hello! I just made this as a double layer cake sandwiched with your cream cheese frosting. We whizzed up the oat flour ourselves with gluten free oats and otherwise threw a handful or so of roughly chopped pistachios into the batter. It was divine!! We topped your cream cheese frosting with extra roughly chopped pistachio and chopped fresh strawberries. I only have the tiniest bit of the cake left. It was polished off by the whole party- 6 adults and 2 children. Thank you for a super recipe. We will use it again and again.
Yay! I am so happy that you and your guests enjoyed this recipe. The pistachios & strawberries sound like a delicious addition, that you for sharing! I appreciate you coming back and leaving your review + star rating, it means so much.
I really wanted to like this cake. I did not use the rainbow sprinkles, perhaps as a result the cake was not sweet enough to me it tasted like a bowl of oatmeal. The consistency also looked like a whole grain batter and not a cake batter. I frosted it with the cheesecake frosting recipe which had to be doctored up and I put organic raspberry jam in between the layers. I’ll see at the birthday what guests have to say about it tomorrow. It definitely tastes healthy but that’s about it.
Hi DJ – did you change anything else in this recipe?
Tried this for my first daughters 3rd birthday last month and it was a hit with everyone! Doubled it to make a taller cake.
Planning on making it for my other daughters 1st birthday this weekend. I don’t have all purpose flour or almond, just oats and whole wheat. Could I sub whole wheat or try to go for fully oat? Wondering if anyone did either and it it turned out well
Hey Bridget – I’m so glad to hear that it worked out for you! I haven’t tried subbing the flour so I’m not sure how it would turn out. I would probably recommend subbing the whole wheat since using only oat might make it a bit dense. Let me know how it goes!