It’s any parent’s worst nightmare: a horde of children hyped up on sugar, sprinkles, and food coloring after feasting on a heap of junk food. This is the usual scene at an average birthday party. I invite you to engineer a better situation by offering up healthier fare at the next party you host.
A “healthy” birthday cake doesn’t have to be dry, boring or flavorless. In fact, I’ve found that many of the paleo diet friendly cakes I’ve made at home have been more delicious than their conventional white flour and white sugar based counterparts.
Not only will these cakes cause minimal blood sugar or mood changes, they will actually provide some valuable nutrition and a stable source of energy. Plus, they look great!
I challenge you to step out of Betty Crocker land this summer and create a health conscious birthday cake from scratch. Using high quality ingredients, and mixing them up with love, will result in the most precious treat you could give on a special day. Show your loved ones you care, without destroying their health with junk food in the process.
Healthy birthday cake recipes — for any dietary requirement
No matter what healthy dietary approach you are following, there is a suitable gorgeous and delicious cake recipe to be found. Rather than marginalizing those who are doing their best to eat healthy at social gatherings, you can make everyone feel welcome and engaged by serving tasty food that everyone can enjoy.
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Gluten-Free Fudge Birthday Cake
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| Prep Time: |
| 45minutes |
| Cook Time: |
| 35minutes |
| Total time: |
- 3cups brown rice flour (preferably superfine)
- 2 1/4cups sorghum flour
- 2cups tapioca flour (also called tapioca starch)
- 3/4cup sweet rice flour (also called glutinous rice flour)
- 3/4cup potato starch (potato starch is different from potato flour — we want the starch)
- 1/4cup cornstarch
- 1cup coconut palm sugar
- 1 3/4cups gluten-free flour blend (see above)
- 1teaspoon xanthan gum
- 3/4cup good quality cocoa powder (unsweetened)
- 1teaspoon baking powder
- 1teaspoon baking soda
- 1teaspoon sea salt
- 3 eggs, lightly beaten (room temperature)
- 1cup whole milk (or milk substitute of your choice)
- 1/2cup olive or avocado oil
- 2teaspoons vanilla extract
- 1cup hot coffee
- 1/2cup cocoa powder
- 1/4cup coconut oil (or softened butter)
- 1tablespoon pure maple syrup (or raw honey)
- 1/4teaspoon pure vanilla extract
- pinch of sea salt
- Preheat the oven to 350°F. Grease two 8-inch cake pans with coconut oil and set aside.
- Combine the dry ingredients in a large mixing bowl. Whisk to combine. Add the wet ingredients and beat until smooth. Carefully whisk in the hot coffee. The batter will be runny.
- Evenly distribute the cake batter between the two prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Let it cool in the pans for 5 minutes, then turn out onto a rack to finish cooling completely.
- Make the frosting by mixing together all of the ingredients until the frosting is smooth and glossy and a spreadable consistency. If it seems too thick, add a little more coconut oil. If it seems too thin, add additional cocoa powder.
- Frost the cooled cakes and place one on top of the other to create a gorgeous layered fudge cake. Frost the sides as well, if desired. Decorate the top with shaved chocolate curls.
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Low-Sugar Harvest Cake with Creamy Icing
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| Prep Time: |
| 90minutes |
| Cook Time: |
| 35minutes |
| Total time: |
- 2 1/2cups organic flour, or use the gluten-free blend from the recipe above
- 3teaspoons baking powder
- 1 1/2teaspoons baking soda
- 1/2teaspoon cinnamon
- 1/4teaspoon salt
- 1 1/3cups grated carrots
- 1cup grated zucchini
- 1cup finely grated beets
- 3/4cup chopped walnuts
- 1/2cup raisins
- 1cup pure maple syrup
- 2/3cup olive or avocado oil
- 4 eggs
- 15ounces (about 2 cups) fresh goat cheese, at room temperature
- 6ounces (about 3/4 cup) cream cheese, room temperature
- 1cup pure maple syrup
- 1/2cup finely chopped walnuts
- fresh flowers
- Arrange oven racks to divide oven into thirds. Preheat oven to 400°F. Grease two 9-inch cake pans, dust with a spoonful of flour and tap out. Line each with a round of parchment paper.
- Sift together flour, baking powder, baking soda, cinnamon and salt into a bowl. In another bowl, stir together carrots, zucchini, beets, nuts, and raisins.
- In a large mixing bowl, beat maple syrup and oil together until emulsified. Add eggs one at a time, beating until batter is smooth. Add flour mixture in three or four batches, blending gently until mixture is even. Gently stir in the vegetables. Divide between baking pans.
- Place one baking pan in center of each of the racks. Bake 25–35 minutes, until a skewer or paring knife inserted into the center comes out clear and cakes are pulling away from the sides of the pans. Cool on a rack for about 5 minutes, then gently remove from pans. Cool to room temperature before frosting.
To make frosting:
Using an electric mixer, or a wooden spoon and a strong arm, beat together goat cheese and cream cheese until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill for about 30 minutes, until firm.
To assemble:
Spread one cake with frosting all the way to the edges. Place second layer, top down, squarely on first layer. Frost with remaining frosting. Arrange flowers around the edge of the cake. The cake can also be garnished by gently pressing handfuls of finely chopped walnuts into the frosting.
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Paleo Citrus Celebration Cake
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| Prep Time: |
| 90minutes |
| Cook Time: |
| 35minutes |
| Total time: |
- 1/2cup + 2 tablespoons coconut flour
- 1/4teaspoon salt
- 1/2teaspoon baking soda
- 1tablespoon bee pollen
- 5whole eggs (2 of them separated)
- 1/2cup red palm oil
- 1/3cup raw honey
- 1/4cup pure orange juice
- 1cup cold pressed palm shortening (Tropical Traditions or Spectrum are healthy brands to choose)
- 3tablespoons coconut butter
- 2tablespoons raw honey
- 2tablespoons pure orange juice
- Edible flower petals
- bee pollen
- Preheat oven to 350°F.
- Sift dry ingredients together and set aside.
- Separate 2 of the eggs, setting the whites aside.
- Using a mixer, combine the 3 remaining eggs, the two egg yolks, red palm oil, honey and orange juice until they are really well combined.
- Mix the dry ingredients into the wet ingredients. Continue to mix until the batter is smooth and has no lumps.
- In a small bowl beat the egg whites until thick soft peaks form. Fold into the batter. Pour half the batter into a greased and parchment lined 8-inch round cake pan.
- Bake at 350 degrees for approximately 30–35 minutes or until a toothpick in the center comes out clean.
- Allow the cake to cool for 5–10 minutes, then carefully remove from the pan. Cool completely and then chill the cakes in the fridge before frosting.
- For the frosting, use a mixer with a paddle attachment or by hand, beat together the shortening, honey and orange juice. Mix until smooth and well combined without lumps. Lay the frosting out thick and roughly on the cake. Chill in the refrigerator for 10 minutes, then smooth out (chilling helps to firm up the frosting and give it a smoother finish).
- Sprinkle with the flower petals and bee pollen. Serve chilled.
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Raw Vegan Cashew Raspberry Cheesecake
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| Prep Time: |
| 45minutes |
| Cook Time: |
| 10minutes |
| Total time: |
- 1/2cup raw almonds (pecan or walnuts will also work)
- 1/2cup soft Medjool dates
- 1/4tablespoon sea salt
- 1 1/2cups raw cashews, soaked for at least 5 hours, overnight is best
- Juice of 2 lemons
- The seeds of 1 whole vanilla bean (or 1 teaspoon alcohol-free vanilla extract)
- 1/3cup coconut oil, melted
- 1/3cup raw honey
- 1cup raspberries (thaw completely if using frozen)
- Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 7-inch spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with Saran wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.
- Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.
- In a powerful food processor/blender place all filling ingredients (except raspberries) and blend on high until very smooth (this may take a couple minutes so be patient).
- Pour about 2/3 of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.
- To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit.
As you can see from all of these gorgeous cake ideas, you don’t have to feed your family and friends toxic junk in the name of a celebration. Enjoy the party and feel great afterwards with these tasty, nutritious cake recipes!
Next, why not check out some healthy soda alternatives to serve to your guests.
—The Alternative Daily
Sources:
http://greatist.com/health/healthier-cake-recipes
http://www.brit.co/healthy-birthday-cake-recipes
http://paleomagazine.com/paleo-cake-recipes
http://paleomg.com/simple-blueberry-lemon-birthday-cake
http://www.agirldefloured.com/2013/04/17/gluten-free-fudge-cake
http://ourheritageofhealth.com/chocolate-superfood-frosting
http://grokgrub.com/2013/10/14/paleo-citrus-celebration-cake
http://www.mynewroots.org/site/2011/01/raw-cashew-dreamcake-2
