Best Birthday Cake Recipe - Healthy and Delicious

Ramya

says:

i shall be making this your cookies and bread for my birthday subsequent 12 months on 19 september Thanks Ramya

Leslie

says:

Can you make this in a rectangle pan? Any tips about how to achieve success?
Thank you! I actually recognize your web site!

I’ve not tried it, however I feel a 9×13 inch pqn ought to work properly. I might verify between 25-35 minutes!

Gigi

says:

This appears to be like wonderful!! I’m hoping to make it for my sons 4th birthday subsequent week 🙂 what would you advocate for an egg alternative?

I’ve made two of your desserts earlier than and they had been an enormous hit with my household!!

I haven’t examined it with flax eggs however let me know if you happen to do! So glad you favored the opposite desserts!

Liz

says:

Hi- Avid reader of your web site right here, I actually do take pleasure in your recipes/ they encourage me to create my very own variations of issues. Just questioning why you label a majority of your desserts or treats “healthy” vs simply birthday cake. At this level the vibe of your web site is clear- I’m curious why you are feeling its essential to label a few of your desserts as healthy or more healthy, implying that your others are usually not. Dessert is scrumptious, however it’s actually a health food, or does it actually must be labeled as such? Again simply to listen to your ideas since you’ve got been open about your relationship/ journey with food, its your web site and you’ll be able to label issues nonetheless you need!

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[comment_content] => Hi Liz! Thanks a lot in your notice – I completely perceive the place you are coming from right here. For a bit perception into the again-finish means of recipe creation, when naming recipes now we have to think about what individuals are likely to seek for on-line in order that they will discover these recipes. That’s why we regularly name out gluten free, grain free, healthy and so on. When my desserts are made with extra nutritious substances (i.e. are naturally sweetened, use unrefined flours as a substitute of refined, and so on.) we contemplate them to be a “healthier” various to conventional recipes of the identical class, so including that to the title merely helps individuals discover this one! I hope that helps 🙂
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Hi Liz! Thanks a lot in your notice – I completely perceive the place you’re coming from right here. For a bit perception into the again-finish means of recipe creation, when naming recipes now we have to think about what individuals are likely to seek for on-line in order that they will discover these recipes. That’s why we regularly name out gluten free, grain free, healthy and so on. When my desserts are made with extra nutritious substances (i.e. are naturally sweetened, use unrefined flours as a substitute of refined, and so on.) we contemplate them to be a “healthier” various to conventional recipes of the identical class, so including that to the title merely helps individuals discover this one! I hope that helps 🙂

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[comment_content] => I’d make this once more, and I agree with each elements of this dialog. I halved the recipe and cut up that amongst three parchment-lined 4″ rounds to make smaller cakes for a friend who prefers these alternative ingredients/recipes. Baked for about 30 min, halved the baking soda to adjust for altitude, and for part of the batch added cocoa powder (equivalent of 4 tbsp for a full batter amount, 2 tsp for each of the 4″ rounds). Used additional virgin olive oil for a part of the batch as a result of I ran low on refined coconut oil. Served it with Icelandic Provisions Skyr.

I desire the feel of common flour-butter-sugar desserts and was pleasantly shocked with this recipe! Many stated that it did style “healthy” however that it was nonetheless a tasty snack cake.
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T

replied:

I’d make this once more, and I agree with each elements of this dialog. I halved the recipe and cut up that amongst three parchment-lined 4″ rounds to make smaller desserts for a buddy who prefers these various substances/recipes. Baked for about 30 min, halved the baking soda to regulate for altitude, and for a part of the batch added cocoa powder (equal of 4 tbsp for a full batter quantity, 2 tsp for every of the 4″ rounds). Used additional virgin olive oil for a part of the batch as a result of I ran low on refined coconut oil. Served it with Icelandic Provisions Skyr.

I desire the feel of common flour-butter-sugar desserts and was pleasantly shocked with this recipe! Many stated that it did style “healthy” however that it was nonetheless a tasty snack cake.

alice volpe

says:

I’ve the whole lot able to go and there’s no temp for the oven setting! It’s my sixty fifth birthday cake I’m making and my son’s thirty first I put the oven on 350 is that this appropriate ? So many substances and steps I hope that is appropriate

Hi Alice! Apologies for any confusion — the preheat temp is in Step 4 as a result of there are just a few steps you are able to do earlier than preheating the oven (in order that it’s not running for a lot additional time). Enjoy!

Rachel

says:

Beautiful wanting birthday cake I’m simply curious on the serving dimension 8-10?

Thank you! It serves 16 – you’ll discover that subsequent to the prep/cook dinner instances within the recipe 🙂

Lyubov

says:

This is such a fairly cake, Monique!

Amber

says:

Hi there! I might like to make this for my birthday subsequent week, however am not a fan of the cake-building course of. If I make this as a bundt cake as a substitute, ought to I regulate the baking time and / or temperature?

Hi! The baking temperature is nice, however you’ll probably want to observe as I’m undecided on timing. Also I’m undecided if this may be sufficient to fill a bundt pan.

Athena

says:

Made this cake final weekend for my Gramma’s bday and it was an enormous hit! I’ll warn that it undoubtedly has a coconut/almond taste to it, which I completely cherished however if you happen to’re in search of extra of a vanilla cake taste, I wouldn’t advocate. Also, I used to be tremendous involved once I was baking as a result of the batter was so thick, it virtually was like cookie dough, nevertheless it ended up baking completely following the recipe directions. I didn’t make the frosting, so I can’t touch upon that, however general, this cake was nice!

So glad this one was successful! And sure the batter is thicker than conventional cake batter due to the flours used. Glad it baked up properly!

mary

says:

I can’t wait to make this, it sounds scrumptious. I’ve just lately started eating gluten free so I’m so excited to do that. I’m a baker and have needed to make adjustments to my weight-reduction plan so after wanting on the checklist of substances I’m so wanting ahead to this cake. I’ll undoubtedly publish as soon as I’ve outcomes:)

Perfect! I hope you like this one!

Krista Erin

says:

This was scrumptious! I used this recipe for a bit quarantine baking enjoyable I used to be doing with my sisters the place all of us made the identical cake and despatched photos round. I did the dairy free model and made my frosting pink so I may give the cake to my 3 12 months outdated niece and she cherished it. I might completely make this once more – it was scrumptious!!!

Amazing! Love that concept 🙂

Taryn

says:

I used to be questioning if you happen to may make these into cupcakes? My birthday is that this weekend, and I don’t have any cake pans however I do have muffin tins! Hoping I could make it work 🙂

Absolutely! Let us know the way they arrive out 🙂
- Abby
  
  replied:
  
  Hi Monique! Is there a temperature + baking time you’d advocate if making as cupcakes?
  - Hi, Abby! I like to recommend 350 levels F for 18-25 minutes or till a tester comes out clear. Let me know the way they prove!

Morgan

says:

I made this cake for my birthday this 12 months and I used to be so pleasantly shocked with how scrumptious it turned out! Even the remainder of my household who don’t have the identical curiosity in more healthy desserts as me, LOVED IT! Can’t wait to make once more 🙂

So pleased to listen to that! Perfect birthday deal with 🙂

Kim C.

says:

Made this for my nephew who’s vegan gluten free (as a result of allergic reactions) and I knew this may be an excellent choice for his birthday. I used Bob’s Red Mill powder egg replacer as a substitute of eggs and it turned out nice. May not have risen as a lot as it could have with eggs, however the texture was nice and he cherished it!

Sahar

says:

Hi! Can I exchange Tahini with Yogurt or any nut butter you advocate?

Chatelaine

says:

Made this yesterday for a party and it was an enormous hit! I subbed almond butter for the tahini and it tasted wonderful. For the frosting I used earth steadiness soy and dairy free unfold so I did should up the powdered sugar and didn’t want loads of almond milk. I put it in 3 8” pans for appears to be like when chopping in so bake time was just below 18 minutes. Can’t wait to make it once more!

Caroline

says:

Easy, scrumptious and an actual present stopper! No one will consider you that’s it’s gluten and dairy free! 🙂

Absolutely! The good deal with 🙂

Savannah

says:

This cake is wonderful. I made it as a cake (with fewer sprinkles and no almond extract) and it was an enormous hit! You can style the tahini for my part (though might be completely different with the almond extract) however it’s nonetheless scrumptious. Served it to non-paleo eaters and all raved! I additionally made this into cupcakes with chocolate chips as a substitute of sprinkles. This is on my checklist of should bakes (I usually bake paleo – gf/df) – and additionally straightforward to make! Thanks Monique 🙂

So glad this was successful! Such an excellent dessert 🙂

Hi! Hope the whole lot is properly with you! I want you a cheerful 2021 12 months!
My title is Eunice and I’m 16 years outdated. Two years in the past I used to be recognized with anorexia nervosa and I’m studying loads! I found a ardour for healthy cooking and determined to create an Instagram web page this 12 months @ papinhas.e.paparocas
Today I discovered a pin in your birthday cake on Pinterest and got here to take a look at the positioning. I LOVED IT!! I already subscribed to the e-newsletter and I have already got plenty of recipes saved to recreate!
Thank you very a lot and congratulations on the content material, I actually like it !!
Many kisses

Hi Eunice! I’m so glad you’re studying loads by your journey and have found a brand new ardour! This is one among my favourite desserts, too 🙂 I hope you discover extra recipes right here that you simply love! All one of the best xo

Julie

says:

This was even higher than anticipated. My new favourite GF cake recipe. Super moist.

Love love love this cake!!! Absolutely scrumptious. The texture was good!! The tahini taste comes by for me and I’m personally an enormous fan of the style, however I’ll strive it once more with one other nut butter(perhaps almond butter( as a alternative simply to see if it really works/ adjustments up the flavour. I paired this with AK’s Strawberry Buttercream Frosting and it’s a match made in heaven!

So glad you enjoyed! And sure be happy to strive cashew or almond butter 🙂

SN

says:

Hi, I’m trying to baking a healthy birthday cake for a 3 12 months outdated and cmae throughout this recipie. This has caught my eye… Just wished to know may I take advantage of almond flour and as a substitute of the coconut flour use gluten free plain flour? Would you by any probability know the ratio? Thank you soo a lot for this pretty recipie.

I wouldn’t advocate swapping the flours in right here – sorry! The texture will change loads.

Magi

says:

Hi! Is there an alternative choice to tahini on this recipe? Thanks!

Hi! You may strive cashew butter.

I need to make these into cupcakes. Have you carried out this and in that case what had been the adjustments

I haven’t, nevertheless it ought to work simply positive to depart the recipe as is. You’ll have to bake for 15-25 minutes relying in your oven.

Hi
The receipe look so good
I feel I’m gonna make it !!
But what do you imply by “ pack almond flour and don’t pack the coconut flour “ ????

Hi! Pack the almond flour such as you would do with brown sugar (i.e. actually squish it into your measuring cup). Scoop the coconut flour with out packing it down 🙂

This more healthy birthday cake recipe appears to be like good, I virtually missed the opposite bakers feedback, as I’m used to discovering them proper beneath.
My massive query is can I make it with out the sprinkles? Do they add to the required sweetness of the cake? Thanks!

We get plenty of feedback so I attempt to give individuals the choice to view all of them or not 🙂 And I’d advocate conserving the sprinkles in for the sweetness, however I feel it’ll nonetheless be scrumptious with out them! Let me know if you happen to give it a strive!

Lauren

says:

This was scrumptious and the feel was good! Thank you a lot!

Jeanne

says:

I’d like to make this cake, however in search of some ideas on swaps for the coconut flour and oil and properly because the tahini… I need to make it for my boyfriend’s birthday, however he’s allergic to coconut and I don’t have tahini. We simply accomplished the Whole30 program and really feel wonderful! Sticking to compliant substances as a lot as potential 🙂

Love your web site!!

Hi! Unfortunately I can’t advocate an alternative choice to the flours in right here as I’ve solely examined as-is. Butter or vegan butter and cashew butter are what I might advocate for the coconut oil and tahini!

Ana

says:

Very scrumptious!! I didn’t have almond extract, so I added extra vanilla as a substitute. I used the flax eggs and it turned out fairly good. I would want so as to add a bit milk subsequent time, the consistency of the dough was thicker than with common eggs, it was exhausting to unfold within the pan. Once baked it was simply so good!

I’m glad it nonetheless baked up properly! Perfect dessert 🙂

Kristin

says:

Would this buttercream frosting work in piping baggage to embellish the cake? I simply have to make floral sorts of swirls as “unicorn hair”, lol. Thoughts?

It ought to! Sounds superior 🙂

victoria

says:

am i able to sub maple syrup with uncooked cane sugar (identical quantity?) and salted butter for the frosting with ghee? Looks wonderful!

I wouldn’t use uncooked cane sugar, however you could possibly strive. And sure ghee ought to work positive for the frosting, although the flavour will probably change a bit.

Jackie

says:

Hi Monique! Absolutely love all of your recipes. Any probability I may make this in a 9×13 pan? Thanks a lot!

Hi, Jackie! So sorry for the delay. Definitely! The bake time could change so simply pay attention!

Ella

says:

Hi there, I’m eager to make this for my 4 12 months outdated’s party tomorrow however we dwell regionally and don’t have any almond flour. Could I substitute it 1:1 with all function flour? Thanks a lot!

Hi, Ella! Sorry for the delay. I haven’t tried all function flour in right here so am undecided how it could come out. Hope you guys had an excellent party!

Molly

says:

Another wonderful more healthy cake from Monique! This was so so good! I’m a chocolate frosting lady so I used your chocolate frosting recipe out of your paleo chocolate cake. Loved it!!

Oh nice concept to make use of chocolate frosting! So glad you really liked it 🙂

Noha

says:

I can’t rave about this cake recipe sufficient, it’s INCREDIBLE. I made it for my nephew’s birthday and the adults couldn’t consider it was made with more healthy substances, all of us devoured it! So moist and truthfully subsequent time I received’t even frost it as a result of it’s so candy and scrumptious by itself! Hands down my favourite recipe of yours that I’ve made to this point. I used caramel extract as a substitute of the almond extract, insanely good birthday cake!

Noha

replied:

Also, I swapped the tahini with almond butter and it labored out completely!

claire

says:

that is my boyfriends favourite cake! it was his solely request for his birthday 🙂

Jane

says:

Can I make this in an ordinary brownie pan as a substitute?

I feel that ought to work positive! Just make sure to bake them till a tester comes out clear with only a few crumbs hooked up 🙂

Jordan

says:

I’ll be making this cake subsequent weekend for my 1yo and 3yo birthday! Do you assume doubling the recipe would work positive, or ought to I make the recipe twice with a purpose to double? Thank you!

Fun! Totally positive to double the recipe, however the bake time will fluctuate if you happen to change the pans to completely different sized ones 🙂

Kembly

says:

This was actually a scrumptious cake!!! I added guava filling to it and I’m nonetheless drooling over how wonderful it was. I additionally bought many compliments from my household and visitors for the cake. Thank you Lindsay 🙂

Kembly

replied:

I’m sorry for getting your title fallacious, Monique! I feel I blacked out once I wrote Lindsay lol I work with many Lindsay haha sorry!!!
- Hahaha no worries in any respect! So pleased you really liked it. That guava filling sounds AMAZING omg!

Rachel

says:

OK You would possibly roll your eyes whenever you see that I turned the cake into cupcakes however I simply didn’t have it in me for all of the layers. Still…cupCAKES had been dynamite! I like the ability of maple syrup to healthify any dessert. I really feel assured giving my daughter these cupcakes for her birthday breakfast.

Thank you to Monique for placing collectively one other AMAZE recipe. Seriously, I haven’t had a single dud. I all the time really feel assured shopping for the substances vital for her dishes as a result of I do know they’re going to achieve success.

Omg no that’s an AMAZING concept!! So pleased you really liked them. Happy birthday to your daughter, too 🙂

hilary

says:

I made this for my sons birthday and it was unbelievable. I need to make it once more, however I can’t discover sprinkles! Could I omit or use chocolate chips as a substitute???

Yes both of these can be completely positive and scrumptious! Glad you really liked it 🙂

Maggie

says:

I like it! My total household was blown away. If i need to make the cake utilizing the least quantity of maple syrup potential (making an attempt to chop my sugar consumption), how a lot maple syrup would you advocate with out it being completely bland?

karina

says:

Hi! This recipe look so enjoyable! Im gonna make this for my twenty second developing! Im questioning, can I take advantage of common flour as a substitute of almond and coconut? Thanks!

Happy virtually bday! TBH I haven’t examined this with common flour so I’m not completely positive. Let me know if you happen to strive it!

Lexi

says:

Hi! Can I take advantage of a loaf pan to make this? If so, how a lot time and do I have to half the recipe?

izzie

says:

the cake combine was unfortunatly just like cookie dough in consistency and it crumbled when it was cooked. I didn’t have almond flour and used extra coconut flour as a substitute, however the whole lot else was the identical as within the recipe. did the added use of coconut flour as a substitute of almond flour trigger this recipe to not absolutely work?

Hi, Izzie! Almond flour and coconut flour are under no circumstances interchangeable. Coconut flour is far more absorbent of liquid, which is why the batter was so dry. I’d advocate sticking to the recipe and utilizing almond flour 🙂

Briana

says:

Absolutely scrumptious! About what number of energy are in every serving?

So glad you really liked it! We didn’t calculate it for this recipe (sorry!) however you’ll be able to paste the substances into a web based nutrition calculator 🙂

Laura

says:

Made this for my daughter’s 1st birthday and it was AMAZING! Thank you for sharing such a yummy recipe! 🙂

Awesome!! I’m so pleased you enjoyed it!

M S

says:

This got here out wonderful. It was so easy to make. I solely had half the required tahini, substituted butter for the distinction. Everything else was as directed.
The icing was greater than sufficient! Wish I had taken a photograph…nest time!

Glad to listen to that labored properly and that you simply cherished it! Thanks a lot for the assessment, too 🙂

Aubrey

says:

I’m baking this cake however with 2 9 inch cake pans as a substitute of 6 inch (couldn’t discover in shops). Do you realize temp and period? Will batter fill each pans? Baking at the moment so would love to listen to from you quickly.

So sorry for the delay! I’d start testing the cake after round 20 minutes within the oven. How did it come out?

Amy

says:

Hi! Do you assume this may work properly as a smash cake for a primary party? Curious whether it is gentle sufficient for baby to dig in? Thanks – love your recipes!

- Amy
  
  replied:
  
  Omg good! Thanks a lot!

Sarah

says:

I made this tonight – the ONLY sub I made was butter (as a substitute of coconut oil) and I used Cashew butter as a substitute of tahini. I used to be frightened my cashew butter was too dry, nevertheless it clearly wasn’t, as the largest drawback I had with the cake was that it was gooey & runny even after virtually 45 minutes within the oven. I lastly thought it was simply a difficulty of what it was like when sizzling & took them out. When I inverted the pans, the underside half of every layer was virtually uncooked.

I ended up sliding them the wrong way up on a sheet pan and making an attempt to place them again within the oven to “toast” for 15 extra minutes. It nonetheless didn’t work GREAT.

My buddy and I ended up eating a part of it. Gooey & means too mushy, however we each stated the FLAVOR was scrumptious, and really it may need been too candy!

I would strive it once more, however I’m baffled why it was so horrible in texture.

Hi! Hmm that’s so unusual, sorry to listen to that! It appears like one thing went fallacious as a result of it ought to undoubtedly have baked up correctly. You used tremendous positive blanched almond flour, not almond meal?
- Sarah
  
  replied:
  
  I’m coming again and fixing this as a result of seems my oven was damaged. 🤦‍♀️ Mea culpa! RIGHT in the course of baking this was apparently when my backside ingredient shorted out. I didn’t determine it out till just a few days later, after not one of the (all conveniently new) recipes I used to be making an attempt had been working.
  
  So for the opposite readers seeing this… the issue was not the recipe (or the cashew butter!), it was a damaged oven.
  
  I informed everybody I wanted to come back again and replace my assessment so right here I’m! 😁

Sam

says:

Amazing! I made this cake for my sons birthday and it was such successful. One of one of the best desserts I’ve ever had. Thank you for one more nice recipe!

So pleased to listen to this! Glad this recipe was successful!

Danielle

says:

I’m hoping to make this cake for my sons 4th birthday because it sounds scrumptious and healthy nonetheless the three cups of powdered sugar for the frosting appears like loads of sugar. Will it prove if I take advantage of solely say 1 cup or are there some other substitutes please?

Hi Danielle – The cause for the three cups is since you want a bigger quantity of frosting to frost this cake. If you’d be serious about a substitute for the powered sugar, you’ll be able to strive my paleo powered sugar. Hope you take pleasure in!

RACHEL

says:

I made this cake with no substitutions and it is extremely good! I not often eat something candy anymore so to me it was REALLY candy however the recipe baked and carried out fantastically. The tahini provides successful of taste that’s pretty apparent so if you happen to don’t like that this will not be the cake for you however I’d make it once more!!

Amazing! I’m so glad you enjoyed this recipe and it turned out scrumptious for you, Rachel 🙂

Jennifer Bonilla

says:

Hello – the recipe sounds great for me. however my husband is a brittle diabetic and the maple syrup, powdered sugar and sprinkles are all a no-go. He not often will get to eat any treats and I’d actually prefer to recreate this for his bday! Can you advise how I may modify this utilizing a healthy sugar substitute?

Hi! I do my finest to make use of unrefined sugars in a lot of my recipes, however some (like my desserts) are supposed to be extra of an indulgent deal with. I don’t bake with various sweeteners (like stevia, and so on.) so I can’t advocate making these swaps on this recipe. A very good place to search for decrease sugar treats is in my low carb dessert class right here!

Melissa

says:

I made this for my son’s first birthday. I solely added 2/3 cup maple syrup as I didn’t need it too candy. I did discover the batter was fairly thick, so I in all probability ought to’ve additionally diminished the flours barely too. However it tasted good and regarded very spectacular adorned with berries, mint and macarons. I might’ve discovered the recipe simpler to comply with if a number of the measurements (just like the flours and butter) had been in grams.

Love that! Because of the gluten-free flours the batter shall be thicker than with common, all-function flour. We’re engaged on manually including weight measurements to all of our baking recipes 🙂 Thank you in your persistence!