Healthy Birthday Cake

The best celebratory gluten free Healthy Birthday Cake with homemade frosting. This beautiful layer cake is moist, loaded with colorful sprinkles and easy to make using wholesome ingredients and no refined sugar!

For the Birthday Cake: Eggs Maple Syrup Plain Yogurt Mild Oil Pure Vanilla Extract Baking Powder Baking Soda Salt Almond Flour Coconut Flour Sprinkles Cooking Spray

Ingredients You Need

For Buttercream Frosting: All-Purpose Flour Cane or White Sugar Milk Pure Vanilla Extract Salt (if butter is unsalted) Butter Sprinkles

Ingredients You Need

In a large bowl, add eggs, maple syrup, yogurt, oil, vanilla extract, baking powder, baking soda and salt. Whisk until there're no lumps. Then, add the almond and coconut flour and stir to combine.

1. 

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IMG_6494

Divide cake batter between 2 cake pans and bake on the middle rack for 20-25 minutes, or until the toothpick inserted in the center comes out clean and cakes are golden brown.

2. 

Birthday cake batter being poured into two cake pans.

Birthday cake batter being poured into two cake pans.

Remove from the oven and let cool 2 hours. Then carefully cut around the edge with spatula and transfer cakes onto separate plates to cool off completely.

3. 

Healthy birthday cake cooling.

Healthy birthday cake cooling.

For the frosting, in a small pot, add flour and sugar to a small pot on medium heat for 30 seconds, whisking constantly. While whisking, slowly add the milk. Cook until the mixture thickens into a smooth thick roux, stirring all the time.

4. 

Then turn off heat and let cool in the pot uncovered for 20 minutes. Transfer into a bowl, cover with plastic wrap and refrigerate for 30 minutes.

5. 

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IMG_6502

In a large bowl, add softened butter and beat with an electric mixer for 3 minutes, until butter becomes more pale and white.

6. 

Buttercream being whipped with a hand mixer.

Buttercream being whipped with a hand mixer.

Then while running the mixer on highest speed start adding the roux 1 heaping tablespoon at a time until all added.

7. 

Roux being added to beaten butter.

Roux being added to beaten butter.

Then add vanilla and salt (if using) and beat for 2-3 more minutes or until buttercream is thick and holds the peaks. Stir in sprinkles and frost the cake!

8. 

Buttercream being whipped with a hand mixer.

Buttercream being whipped with a hand mixer.

Refrigerate covered for up to 5 days or freeze leftovers in one piece or as individual slices in an airtight storage container for up to 2 months.

Storing 

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More Cake Recipes To Try

Greek Yogurt Cheesecake

Healthy Chocolate Cake

Full recipe at iFoodReal.com