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A cake sitting on a cake stand. The cake is iced in white frosting and topped with rainbow sprinkles. A slice has been cut and is being removed, exposing the 3 layers of funfetti cake with cream cheese frosting in between the layers.
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4.65 from 85 votes

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!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: healthy birthday cake
Servings: 10 slices
Author: Brittany Mullins

Ingredients

  • 3 large eggs at room temperature
  • ¾ cup pure maple syrup
  • ½ cup dairy-free milk I used unsweetened almond milk
  • ⅓ cup melted coconut oil
  • 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

Frosting

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.
    Wet ingredients for birthday cake in a mixing bowl.
  • In a medium mixing bowl, add your almond flour, oat flour, baking soda and salt and mix well. Set aside.
    Dry ingredients for birthday cake in a mixing bowl.
  • 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.
    Cake batter in a bowl. A spatula rests in the bowl alongside some rainbow sprinkles that have yet to be mixed in.
  • Pour batter into prepared cake pans and bake for 25-30 minutes until golden brown on top and an inserted toothpick comes out clean.
    3 cake plans filled with cake batter, ready to go into the oven.
  • Allow the cake to cool for about 15 minutes. Remove cake from pans and place on a wire rack to cool completely.
    Three cake rounds cooling on a cooling rack.
  • Once cake is at room temperature frost it with your favorite frosting and top with additional sprinkles if you prefer.
    A white cake stand with 3 layers of birthday cake stacked on top. There is cream cheese icing between the layers.
  • Cut cake and serve.
    A cake sitting on a cake stand. The cake is iced in white frosting and topped with rainbow sprinkles. A slice has been cut and is being removed, exposing the 3 layers of funfetti cake with cream cheese frosting in between the layers.
  • 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 8x8 or 9x9 inch square pan. I'm not sure about the bake time, but I'm guessing 20-30 minutes.

Nutrition

Serving: 1slice | Calories: 255kcal | Carbohydrates: 34g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Monounsaturated Fat: 1g | Cholesterol: 56mg | Sodium: 241mg | Potassium: 29mg | Sugar: 22g