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.
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 who are following a Paleo or gluten-free diet, or if you have a child who hasn’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 super-simple to prepare, with a moist and fluffy texture.
It’s inspired by my Paleo Banana Snack Cake, which is sweetened with only bananas, but 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
What’s in a healthy birthday cake?
- Medjool dates
- Almond butter
- Eggs
- Vanilla extract
- Bakingsoda
- Salt
That’s it! There’s no added oil in this recipe, so it’s just about as healthy as it gets.
You can use any other nut or seed butter you like (the peanut butter version was also a BIG hit with my taste testers), including sunflower butter, which would make this dessert nut-free to boot.
How to Make the Best Healthy Cake
1. Blend. 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 rest of the ingredients into 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.
2. Bake. 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 into the pans, then bake until lightly golden on top, about 25 to 30 minutes.
3. Decorate. 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.
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 do plan on serving this cake for a first birthday party, just keep in mind that you should introduce all of the ingredients to the child prior to the party to rule-out any allergies. (We introduced most common allergens, such as peanuts, tree nuts, and eggs, to our children before 11 or 12 months of age.)
Frosting Ideas
Need a healthy frosting idea? Try one of these!
- 2-Ingredient Vegan Ganache. This recipe is made with dark chocolate and coconut milk, for the easiest frosting ever. Make this before 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 3 layers, but I did have about a 1/2 cup of frosting leftover after finishing this cake, so making a full double batch might not be necessary.
- Vegan Chocolate Frosting. This frosting is made with no refined sugar, and comes together quickly in a blender.
- Coconut whipped cream. Another easy option, this whipped cream is dairy-free and naturally sweet. It’s what I use a first birthday cake, to keep it low in sugar.
- Cream Cheese Frosting. This frosting is actually made with white sweet potatoes, but reminds me of a cream cheese frosting!
- Purple sweet potato frosting. If you can find purple sweet potatoes in your local grocery store, they make a beautiful frosting without using any 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 with no flour, this chocolate cake is ultra-rich and not too difficult to make.
- 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.
Healthy Birthday Cake
Ingredients
- 3 eggs
- 1 cup Medjool dates , pitted (8 ounces)
- 1/4 cup water
- 1 cup almond butter (or nut butter of choice)
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1/4 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.
Video
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!
This recipe showed up just in time for my daughter’s first birthday party this coming weekend. I only have 9″ springform pans, how much more would I need to add to the recipe to achieve the same thickness so you think? For the banana substitution mentioned, do you still add the water? Thank you!
I’d probably make an extra half-batch of the batter for two 9-inch pans. If you use the ripe bananas instead of dates you should omit the water!
This cake looks delicious! I’m curious what frosting you used on the cake. Do you have a fruit-sweetened frosting?
Thanks!
I’ve been working on two date-sweetened frostings, but I’m not quite ready to share them yet– they need a little more testing. I used the 2-ingredient vegan chocolate frosting in this photo: https://detoxinista.com/easy-vegan-chocolate-frosting/
How long would I bake if I wanted to turn it into cupcakes like you did? Sounds yum!
I think I baked them for 22-25 minutes (just watch for the tops to rise– they should get lightly golden.)
Love all your recipes, I really appreciate your work. Thank you for helping my family eat healthy in a simple, clear, affordable and easy put together recipes. I have been strugling for years to eat healthier and you made it possible with nice warm foods for winter. We live in Quebec and eating cold or raw foods is just not rea listic for us.thanks for this cake recipe but where is the Chocolate frosting recipe?
The frosting pictured here isn’t fruit-sweetened, but it’s posted here: https://detoxinista.com/easy-vegan-chocolate-frosting/
This looks like an epic recipe – thanks so much for sharing, people really have no excuse not to eat well if they follow your blog. I can’t seem to break up with my beloved combo of baked sweet spuds and nut butter long enough to enjoy a piece of cake (I just don’t care for baked goods anymore) but the link below is my mums favourite cake
http://www.realsoupfortherealsoul.com/?p=2322
And this is my fussy step-dad’s fave
http://www.realsoupfortherealsoul.com/?p=2522
Megan, thank you so much for sharing this recipe (and the chocolate frosting recipe)… and right on time for my birthday! It was so nice to eat a cake again (good gluten free cake recipes are hard to find)! My family and I LOVE it! THANK YOU! Please never stop creating recipes, the world needs you! 🙂
Is there a way to add cocoa or cacao to this to make a chocolate cake for my son’s 3rd birthday request? If so how much would you suggest?
What’s the resulting flavor of this cake? Like a yellow/vanilla cake?
I think it tastes relatively neutral, like a sweetness that you can’t quite put your finger on. When I’ve made this cake with peanut butter, it tastes like a sweet peanut butter cake, but I think the almond butter is a little more neutral. I doesn’t have that buttery flavor that I associate with “yellow” cake.
Hi! Do you think Chia eggs would work here in place of regular eggs ?
Have a quiestion !Where would the texture come from ? only from eggs ?
Nut butter + eggs creates a fluffy, flour-like texture. It’s like magic!
Bummer about the eggs! I was super excited to try this one. Based on my eggless baking experiences there won’t be anything that can give that fluffy experience. If you know of a trick, please let me know!!! This still looks like a great option for those who eat eggs. Love your recipes!
Hi! I’m new in ur blog and definitely will take a farther look!
One question, I know you wanted to keep it grain free, but do you think I could put some grains (whole wheat or out flour) so I could reduce the amount of eggs, or even use chia eggs? Maybe you have a recipe for something like this? Thanks!
I’ll post an egg-free recipe using a grain flour soon!
This looks awesome! I can’t wait to try it! I’m just starting my voyage in “healthy” baked goods.
Quick couple of questions – first, does the calorie count include the frosting, or is it just for the cake? Second, do you think I could substitute the 3 eggs for 4 eggs whites and 1 whole egg? Thanks!!
Hi 🙂
Im gonnago with this cake for my sons birthday, but i cant fibd your size of springpan? Im going to use a 28 cm springpan, should I x2 the recipe?
Thank you ♥️
I’ve looked at so many healthy cake recipes. This one is so simple yet so light, fluffy and moist.
We make it into cupcakes and freeze to use as a last minute snack. My daughter loves it
HI, In one of your recipes you said if we use peanut butter to lower oven temperature and increase baking time. Something about cancer causing stuff released from peanut butter. I am allergic to almonds, so I have to use peanut butter. Could you please advise.
Thanks, Laura 😉
Yesterday l made this cake with chocolate mousse recipe. It was come out awesome!!! How many times l can say to thank to you for this cake recipe and chocolate mousse recipe. Even l made homemade almond butter myslf. It was still awesome. Also l use jelatin inside of the chocolate mousse for stabile.l add only 4tsp powder jelatil. (Make sure jelatin with hot water first than you add inside of the mousse) still was testy and health .
Big thank you again. :))
Hey good to know your own almond butter as well. Can you share the recipe for almond butter and wondering if u added coco powder in the cake batter as well?
O my goodness this is DIVINE!!! I baked it in cupcakes to test for my daughter’s coming up birthday party and the whole family absolutely LOVED it.I must admit I was a bit skeptical, but it came out 100% (and I am really not an expert at baking).
Thanks so much for this recipe.
How long should I cook cupcakes for?
Can I ask what recipe you used for the centre? Many thanks
This is the icing I used: https://detoxinista.com/easy-vegan-chocolate-frosting/
Hi,
can i use regular pitted dates instead of medjool?
thanks! 🙂
As long as you use 8 ounces by weight, I think that would work!
This cake is magical one wonderful. I made it for my birthday over the weekend, and my family and I loved it. The best part is that I didn’t feel awful like I doafter eating a traditional bakery cake. Yahoo! I used the chocolate icing recipe from your cookbook (the one with sweet potatoes). I’m going to make another one for my daughter’s birthday.
Phenomenal…I wouldn’t have believed it was flouress unless I made it. It was a hit in my house and the first healthy cake we’ve ever had.Thank you very much.
Can I substitute 3 eggs for flax eggs?
It won’t rise, and the results will probably be gooey with flax eggs. Arrowroot is a better vegan substitute with grain-free baking, but I haven’t tested that with this recipe yet.
I’d like to make this for my daughter’s smash cake, so I don’t need 12. Servings…any ideas for making it into a smaller cake?
Maybe cut the recipe in half and use a 6-inch pan? I haven’t tested that myself, so it’s just a guesstimate. Hope she enjoys it!
For nut/seed allergies how much oil would be used & could you use a milk alternative instead of water
DO you think just egg wh i yes would work ? I am allergic to egg yolks .
Probably. I think you have to use 2 egg whites to replace a whole egg.
love your date cake!
This is a delicious cake. I added pumpkin spice to mine and gave it a great fall cake taste.
So excited to make this for my daughters bday! Can I make it a couple days in advance? Or would I need to freeze it?
Yes, I think it would store fine in the fridge for a couple days! You might want to keep it tightly wrapped so it doesn’t absorb any other smells/flavors in your fridge, though. 😉
What do you recommend using for a healthy sugar free frosting?
This was the best gluten free date sweetened cake I have made. I cooked it in my instant pot for 37 minutes, then opened it after a natural release of 17 min. I used a 7 cup glas pyrex which I covered with a metal plate. I used a low trivet and about one cup of water. Also, rather than use almond butter, I used a bag of silthered almonds which was about 1 and 2/3 cup. I let the dates soak in water and then food processed everything together. Thank you so much. It tastes like a caramel cake.
5 stars!
Add 1/2 cup cocoa powder and 1 tsp instant coffe and these made the most delicious chocolate cupcakes EVER. THANK YOU!!
How many cupcakes does this recipe yield?
Can I use pitted dates? If so, will I still have to add the water. This is my first time using dates. Thank you!
Yes, I would still use the water. Hope you enjoy it!
Hi Megan: My daughter and I are making this cake for babies first birthday.
We were wondering how we tell the cake is done? Do we just let it get the golden color?
This is our first try at using no flour.
Thank you!
I usually touch the center of the cake with my finger to see if it feels mushy/wet or firm. When it’s firm, it’s done!
Hi, what is the sugar content in this recipe?
Hi! Would you be able to freeze the layers a few days (weeks?) ahead of time and then frost on the day of serving? Thank you!
Yes, I would think so!
AMAZING cake!!
This is THE cake I have been scavenging the internet for!
However I have a question, can I subtitute the nut butter for regular butter.
Also can I bake it in just one cake pan not two? If so, would the baking time change.
AMAZING recipe!! Thank you.
However I have a question regarding the nut butter. Can I use regular butter?
Also I would like to make the cake in one pan, it is possible? If yes, then would the baking time change?
Hi,
Can I use almond meal and regular butter instead of almond butter? If so, how much would I use? Thank you.
AMAZING recipe, thank you!! 😊
A question: is it possible to use olive oil spread instead of the nut butter?
Also, is it possible to bake this in one cake pan not two and would the baking time change?
AWESOME!!
However, I have a question, can I use olive spread/regular butter instead of the nut butter? If so, will the texture change?
Also, can I bake this as one cake rather than 2 separate cakes?
Thank you for taking time to answer my questions. 😊
The almond butter is replacing flour in this recipe, so the fiber is necessary for texture. I don’t think butter or olive oil spread would work as a flour substitute in the same way. If following the recipe as written, I think you could bake it as one cake in a 9×13 pan if you like.
And the chocolate frosting? Is ot sugar free also? You did not mention it, just ”add your favourite frosting”?
Hi, do you have a healthy icing recipe too by any chance?
My favorite chocolate buttercream recipe is in the cookbook No Excuses Detox (it’s made with sweet potato), but here are some other options, too: https://detoxinista.com/?s=frosting
Cake turned out perfect. I used 6 Tbsp of egg whites from a carton because I ran out of eggs. Both my children (4 & 1) loved it! I can’t wait it make it for family. I would post a pic if I could. I am going to try it with the bananas next
Hi, just wondering what the ratio for the chocolate chips and coconut milk is for the frosting you show in the recipe video? Thanks!
Holy macaronis. I own a cake business and a customer wanted a smash cake made with no refined sugar. I was going to make my usual date, applesauce chocolate recipe but she wanted a more neutral flavor. I found your recipe and though…no way. Just those ingredients???!
ANd YES way!! EVERYBODY that ate my test cakes were flabbergasted. It has an amazing crumb and moisture to it and takes deeeeeelicious. I used vanilla almond butter :). Still added the Penney’s vanilla.
Thank you so much!!!!
I’ve made this a couple times and it was surprisingly delicious! However, I never have enough batter to use 2 8 inch pans, but just one. Using one pan gets me about the thickness of one layer shown in your picture, if that. Has anyone else experienced this?
How long and how much for a 6” pan?
Tiffany – yes! When I use this delicious cake recipe, I make it in 2 6” pans.
I double it if someone wants a three-layer 6” cake and make 6 cupcakes with the leftover batter.
Hope this helps!
Great, thanks Meredith! 🙂
Made this once and want to try it again! How should I adapt the recipe if I want 2 layers of cake like you pictured, but only have 6-inch tins? Thanks!
DELICIOUS!!! Made just one layer in a small lasagna pan.
LOVE THIS! Thank you for sharing such a healthy and delicious recipe. The birthday girl loved it 🙂
I’m so glad to hear that!
My son turns 2 this week and I made this the other day as a trial run. It is soooooo delicious!!! I am amazed at how good it tasted. Thank you thank you!!