Healthy Birthday Cake
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!
Servings: 10 slices
- 3 large eggs 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 blanched almond flour packed
- 1 cup oat flour packed
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup rainbow sprinkles plus more for topping
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 baking dishes 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.
- 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.
Serving: 1slice | Calories: 255kcal | Carbohydrates: 34g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Monounsaturated Fat: 1g | Cholesterol: 56mg | Sodium: 241mg | Potassium: 29mg | Sugar: 22g