Looking for experts: healthy birthday cake recipes!

I’m sending out the call for experts again. This time, I’m looking for recipes for the best tasting healthy birthday cake!

Yellow Sheet Cake with Cream Cheese Frosting & Berries

My birthday is Saturday. I would love to celebrate with a cake and candles, but I’ve  lost 35 pounds and cleaned up my dietary habits to the point where the kind of cake I used to eat would probably make me ill. It may taste exquisite, but I know the aftereffects of eating that kind of thing all too well.

So if I’m gonna have a birthday cake, it’s gonna have to be really healthy, with a minimum of fat, sugar and processed ingredients. (This means no Splenda or aspartame.)

This may sound impossible, but I know there are recipes out there and I’m asking for the experts on this subject to chime in.

If you eat mostly clean, what is your favorite cake recipe?


2 responses to “Looking for experts: healthy birthday cake recipes!

  1. Happy Birthday on Saturday!

    Well, I’m not an expert but I found this recipe a few years ago and really like it because there are lots of substitution choices. It makes on 10″ layer cake. I like to slice the cake in half and spread sugar free natural jelly between the layers. It adds a natural depth of sweetness.

    Basic White Cake (Gluten Free, Refined Sugar Free, Vegan)

    2 2/3 cups white rice flour
    1 teaspoon baking soda
    1/2 teaspoon sea salt
    1 13.5-ounce can full fat coconut milk, room temp
    1/2 cup maple syrup, room temp
    1/4 cup lemon juice, room temp
    1/4 cup unsweetened applesauce, room temp
    2 teaspoons pure vanilla extract


    1. Start by having all ingredients at room temperature. Preheat your oven to 350 degrees F. Grease and rice flour a 10 inch cake pan (if you only have 9 inch, fill it about 2/3 full and make cupcakes with the extra).
    2. In a large bowl, whisk together the rice flour, baking soda, and sea salt. Set aside.
    3. In a separate large bowl, whisk together the coconut milk, maple syrup, lemon juice, applesauce and vanilla. Slowly whisk the dry ingredients into the wet until thoroughly combined. Pour into the baking pan and bake for 50 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool completely before removing.
    Makes 1 10-inch cake layer.
    Rice flour: I think you can replace this with a gf flour blend or another light flour like teff or brown rice flour. You may have to adjust the amount of liquid. You want a typical cake batter (sort of like the thickness of pancake batter).

    Coconut milk: Replace this with any liquid. If you use juice, it will increase the sweetness of the cake. You might want to use a little less liquid since full fat coconut milk is so thick.

    Maple syrup: Replace with honey, agave nectar or coconut nectar.

    Applesauce: Any puree or fat will work here. Pureed sweet potato, pureed pear, yogurt, butter or oil are all options you can try here.

    Lemon Juice: Just like with the coconut milk, you can replace this with any liquid. If you want a cake with more lemon flavor, you can also try adding lemon zest to ramp it up.

    Pure vanilla extract: Try a different extract like almond or lemon.

    To make this chocolate: Try using 2 cups of white rice flour and 2/3 cup of cocoa powder. Replace the lemon juice with room temperature coffee for a mocha cake.

  2. Well, hey Monica! Long time! That recipe looks pretty doggone yummy. Thank you!

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