Best Gluten Free Healthy Birthday Cake
Celebrate your next birthday with the best 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!
Servings: 16 slices
Calories: 394kcal
Ingredients
For the Cake:
- 4 large eggs
- 1 cup maple syrup
- 1/2 cup yogurt plain
- 2 tbsp any mild oil
- 1 tbsp pure vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3 cups almond flour
- 1/3 cup coconut flour
- 1/3 cup sprinkles
- Cooking spray I use Misto
For Healthy Buttercream Frosting:
- 5 tbsp all purpose flour
- 1/2 cup cane or white sugar
- 1 cup milk
- 1 tsp pure vanilla extract
- Pinch of salt if butter is unsalted
- 1 cup butter softened but not too soft
- 1/3 cup sprinkles
Instructions
To bake the cake:
- Place two 8 inch cake pans bottoms down on parchment paper, circle around with a pen and cut out each circle with scissors. Place inside each cake pan and spray well with cooking spray, coating the sides. Set aside.
- In a large bowl, add eggs, maple syrup, yogurt, oil, vanilla extract, baking powder, baking soda and salt. Whisk very well until combined and no lumps.
- Add almond flour and coconut flour (make sure to level the top with the knife and do not pack) and mix with spatula until combined. Stir in sprinkles.
- 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. 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. Be careful, they are delicate.
To make healthy buttercream frosting:
- In a small pot, add flour and sugar. Place on medium heat and cook for 30 seconds, whisking constantly. While whisking, slowly add the milk to avoid the lumps. Keep whisking all the time. Cook until the mixture thickens into a smooth thick roux, stirring all the time.
- 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.
- In a large bowl, add softened butter and beat with an electric mixer for 3 minutes, until butter becomes more pale and white. Then while running the mixer on highest speed start adding the roux 1 heaping tablespoon at a time until all added. 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.
To assemble the cake:
- Place 4 pieces of parchment paper on the edges and a dab of frosting in the middle. This will protect your plate from an icing mess.
- Then add one cake, spread almost all of buttercream evenly, reserving about 3/4 cup. Place second cake on top, frost the top and sides with remaining frosting, filling the middle gap and thinly covering the sides. Can sprinkle with more sprinkles.
- Remove the parchment paper pieces. Cut into 16 slices and serve cake immediately or chilled.
Notes
- Store: Refrigerate covered for up to 5 days.
- Freeze: Freeze in one piece or as individual slices in an airtight storage container for up to 2 months. Remove and thaw slices as desired on the counter for a few hours or in the fridge overnight. You can also freeze wrapped in plastic cake layers.
- Almond flour and coconut flour: I do not recommend to use any other flours because recipe will not work.
- Flour in the frosting: You might be able to use 1:1 all-purpose gluten free flour and less amount of coconut flour, I haven’t tried though. I do not recommend to use whole wheat flour as you will be able to see the bran in the frosting.
- Sprinkles in the batter: You can add sprinkles in the batter or add extra into the frosting and between the layers.
- Honey: You can use honey but cake will have a stronger taste of it.
- 4 inch cake pans: To use smaller 4 inch cakes plans, use 3-4 cake pans and bake for 15-20 minutes. You will have a batter leftover which you can use to make cupcakes.
- Sheet cake: You can make a sheet cake in a large 9 x 13 baking dish, bake for 30-40 minutes (or so) and add buttercream frosting on top.
Nutrition
Serving: 1slice | Calories: 394kcal | Carbohydrates: 35g | Protein: 7g | Fat: 26g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 255mg | Fiber: 3g | Sugar: 27g