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This healthy birthday cake recipe is naturally gluten-free and fruit-sweetened, making it perfect for a child’s first birthday party, or any occasion where you want to serve a healthier (but still delicious!) cake.
It’s actually shocking how good it tastes, considering it doesn’t use refined flour, sugar, or oil. Even the frosting is fruit-sweetened!
⭐⭐⭐⭐⭐ Featured Review
“I made this cake for my dad’s birthday and it was so delicious, we all really enjoyed it! It tastes so much like a real cake, if not better 🙂
This one’s definitely a keeper!” -Nikki
Why You’ll Love It
This healthy cake is grain-free, so it’s made with no flour or refined sugar. It’s perfect for those following a Paleo or gluten-free diet, or for parents with children who haven’t been introduced to grains yet. (We waited until 2 years old to give our kids grains, so this is what we used for a first birthday cake.)
This date-sweetened cake is incredibly simple to prepare, with a moist and fluffy texture.
It’s inspired by my Paleo Banana Snack Cake, which is sweetened with only bananas. However, I wanted this birthday cake to taste a little sweeter than that, so that my pickier family members would enjoy it too.
Ingredients You’ll Need
- Medjool dates. Choose soft and squishy dates that are easy to split apart with your fingers to remove the pits inside. I buy mine in the produce section of the grocery store. (Costco, Trader Joe’s, and Whole Foods always have good ones!)
- Almond butter. Use raw almond butter or homemade almond butter that has a mild flavor for the best results. Readers have also reported success using peanut butter.
- Eggs. Since this cake is made without flour, the eggs provide the structure. Don’t use flax eggs and expect the same result.
- Vanilla extract. This adds a classic flavor, but feel free to experiment with other options if you like.
- Baking soda. This helps the cake rise as it bakes, but you can use double the amount of baking powder if you prefer. (So, 1 1/2 teaspoons of baking powder could be swapped.)
- Salt. A pinch of salt helps enhance the sweet flavor, so don’t skip this step!
If you plan on making frosting at the same time, check out my date-sweetened frosting.
How to Make a Healthy Cake
Step 1:
Add the eggs, dates, and water to a blender or food processor and blend until smooth. (If using a food processor, you may want to just start with the dates and 1/4 cup of water first, then add in the eggs once the dates have broken down a bit more, to cut down on splashing.)
Add the remaining ingredients to the blender or food processor and blend again to create a smooth cake batter.
Alternatively, you can pour the blended date mixture into a large bowl and then stir in the almond butter, vanilla, baking soda, and salt. This is a good idea if you think your blender can’t handle blending a very thick batter.
Step 2:
Preheat the oven to 350ºF and use cooking spray or coconut oil to lightly grease two 8-inch pans or three 6-inch pans, depending on how many layers you’d like to make.
You can add a piece of parchment paper to the bottom of each pan, if you’d like to guarantee they will remove easily later. (The oil will hold the parchment paper in place.)
Divide the batter evenly among the pans, then bake until lightly golden on top, about 25-30 minutes.
Step 3:
Let the cake layers cool completely in the pan, and make a frosting while you wait. (See frosting ideas below!)
When the cake layers are cool, you can spread the frosting on each layer and add any extra decorations you like, such as sprinkles or fresh berries.
Serving & Storage Tips
Serve at room temperature, for the best flavor and texture, but keep it tightly covered in the fridge when you are ready to store it.
This healthy cake should keep well in an airtight container in the fridge for up to 5 days.
Safety Tip
If you plan to serve this cake at a first birthday party, please keep in mind that you should introduce all the ingredients to the child beforehand to rule out any potential allergies. (We introduced the most common allergens, such as peanuts, tree nuts, and eggs, to our children before 11 or 12 months of age.)
Healthy Frosting Ideas
Need a healthy frosting idea? Try one of these!
- Fruit-Sweetened Chocolate Frosting. This frosting is made with no refined sugar and comes together quickly in a blender.
- 2-Ingredient Vegan Ganache. This recipe is made with dark chocolate and coconut milk for the easiest frosting ever. Make this before making the cake, so it has time to chill in the fridge while the cake bakes. Note: I made a double-batch of this recipe for the cake photos here. I wanted to have plenty of frosting for all three layers, but I had about a half cup of frosting leftover after finishing this cake, so making a full double batch might not be necessary.
- Coconut whipped cream. Another easy option, this whipped cream is dairy-free and naturally sweet. It’s what I use for a first birthday cake, to keep it low in sugar.
- Cream Cheese Frosting. This frosting is actually made with white sweet potatoes, but it reminds me of a cream cheese frosting!
- Purple sweet potato frosting. If you can find purple sweet potatoes at your local grocery store, they make a beautiful frosting without the need for food coloring. Add in some almond extract for an amazing flavor!
- Greek yogurt. For a low-sugar dessert, this is another option, which you can top with fresh berries.
However you decorate it, I hope you’ll enjoy this healthy birthday cake the next time you need a gluten-free and fruit-sweetened cake in your life.
More Healthy Cake Recipes
- Almond Flour Chocolate Cake. This cake is made with almond flour and sweetened with maple syrup; if you want an alternative cake. I’ve also tested it as cupcakes for you!
- Coconut Flour Cupcakes. If you want a dessert without tree nuts, this is another delicious treat.
- Almond Flour Cake. A vanilla version of my popular chocolate cake!
- Flourless Chocolate Cake. Made without flour, this chocolate cake is ultra-rich and not too difficult to prepare.
- Vegan Chocolate Tart. This is perfect for those who need an impressive dessert, without using eggs or dairy.
- Oat Flour Flag Cake. This nut-free cake is naturally gluten-free and turns out impressively fluffy.
Ingredients
- 3 eggs
- 1 cup Medjool dates , pitted (8 ounces)
- ¼ cup water
- 1 cup almond butter (or nut butter of choice)
- 1 teaspoon vanilla extract
- ¾ teaspoon baking soda
- ¼ teaspoon salt
Optional Topping
- 1 batch healthy chocolate frosting (or any other variety you like)
Instructions
- Preheat oven to 350ºF and grease two 8-inch round pans, or three 6-inch pans, with coconut oil or spray oil. (I like to line them with parchment paper, too, to guarantee easy removal later.)
- In a blender or food processor, combine the eggs, dates, and water and blend until smooth. (If using the food processor, I like to start with only the water because it can splash so much. Add in the eggs once the dates have broken down a bit, to avoid splashing.)
- Add in the almond butter, vanilla, baking soda, and salt and blend again until a smooth batter is formed. Alternatively, you can pour the blended date mixture into a large bowl, then stir in the other ingredients, so your blender won't have to blend anything too thick.
- Divide the batter among the two or three prepared pans, and smooth the top with a spatula. (They won't be very full, but will rise as they bake.) Bake until lightly golden on top, about 25 minutes to 30 minutes.
- Cool completely before removing the cake from the pan, then frost with your favorite frosting and serve. This cake can be served and stored at room temperature for at least 2 days, but for best shelf life I recommend storing it in the fridge, tightly covered, for up to a week.
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Notes
Nutrition
If you try this healthy birthday cake recipe, please leave a comment and star rating below, letting me know how you like it!
absolutely amazing!! i used one cake pan and it turned out great! the icing was incredible and they paired perfectly together!! my husband loved his birthday cake and i will be making this (or one of your other fabulous desserts) for birthdays from now on!
Hello from Riyadh
I made this twice before, but this third time was special. I ran short of dates and almond butter, so I subbed with dried figs (2/3 dats and 1/3 figs) and used Moroccan Amlou,without honey (I/2 almond/peanut butter and 1/2 Amlou).
The result was great.
This recipe is a keeper.
Thank you
first off, i want to say that i LOVE all of your recipes!! from appetizers to dinners to desserts (your website is my “go to” for all desserts)…everything i have made is amazing!!! thank you for all of these incredible recipes and for always including substitutions…i never have any problems when i want to make something from your site 💚 for this cake recipe, i only have one 8 inch round pan, springform pans, or a bundt cake pan…do you think i can make this cake in a bundt cake pan? if so, should i adjust the temperature and baking time? thanks so much!!
Thank you for the kind words, Danielle!! In my experience, bundt cake pans can make it difficult to release a cake, so I’d rather you use something that you could line with parchment paper, like the 8-inch cake pan. It might just require a few extra minutes in the oven to bake a thicker layer. Hope you love this recipe!!
great!! thanks so much for your reply megan!! i will come back and leave a recipe rating after i’ve made the cake (we’re having it sunday for my husband’s birthday)…based on everything else i’ve made from your website, i’m sure it will be 5 stars ⭐️
Any recommendations for a nut, seed and peanut butter? I can’t use any nuts. Greek yogurt?
Greek yogurt doesn’t have fiber like a nut or seed butter, so I don’t think it would work the same as a “flour” replacement. Perhaps a mixture of some flour and Greek yogurt could work? It would definitely require some experimenting, so I’ll put a nut-free fruit-sweetened cake on my to-do list for the future.
Can you sub Flax eggs? Or do you have a similar recipe that does not use eggs, we have allergies and I am looking for a good cake without eggs and dairy
I don’t think flax eggs would work for this particular recipe. For a cake that’s egg-free and dairy-free, I’d start with something like my Vegan Banana Bread. It has the perfect texture without using eggs.
Oh! And I just remembered that I made an almond flour chocolate cake without eggs, too. If that would work better for you!
I made this cake for my dad’s birthday and it was so delicious, we all really enjoyed it! It tastes so much like a real cake, if not better 🙂
This one’s definitely a keeper!
As are all your other recipes, for that matter.
Absolutely wonderful cake. I made it for my granddaughter’s 2nd birthday. She wasn’t interested, but maybe that was because so much was happening around her. Her Mum loved it and wants the recipe as does a friend.
I made it in 2 loaf tins and after frosting it put one in the freezer which we took a slice off every time we needed something sweet.
I am going to make it again and put stem ginger in it.
Hi can I make ahead of time? 2 days?
Yes, I think that would be fine! I’d keep it tightly covered in the fridge if you want to store it.
Thank you for this healthy birthday cake recipe. I’ve made it many times, but slightly differently. I make it all in one loaf tin and never with any frosting.
My daughter in law loves it as is. We’re going to be away on her birthday. Can I make it in advance, freeze it and give to my son to take out on her birthday? If freezing is ok, does he just leave it out to defrost or is something else required?
Thank you
WOW. . . Im a single mom in law school and generally dont carve out time for reviews but I made this for my sons second bday and it was SO GOOD. Every single adult and child wanted more. It was moist, on the denser side but not overly filling. I used peanut butter & co dark chocolate PB as the nut butter so not quite as pure but it turned out SO well and still much less sugar and inflammatory oils than a normal cake. Used the same PB, creamed local honey and a stick of butter for the icing. Made it the night before in a loaf pan bc I didn’t have cake pans and still worked great, stored cooled and in glass containers over night at room temperature and then made the icing, iced/stacked, decorated morning of
Best cake ever. Clean, mouthwatering delisciousness.