5 Healthy Cake Recipes to Make for Any Occasion (2024)

1 cup 2 percent fat cottage cheese

⅓ cup unsweetened applesauce

⅔ cup maple syrup

3 large eggs

½ cup lowfat (1 percent) milk or milk of your choice

1 tbsp pure vanilla extract, divided

1 cup whole-wheat flour

1 cup all-purpose flour

2 tsp baking powder

2 tsp baking soda

½ tsp kosher salt

2 tsp ground cinnamon

1 tsp ground ginger

¼ tsp ground nutmeg

2 cups finely grated carrots

1 cup unsweetened shredded coconut, divided

1 cup chopped walnuts

1 cup lowfat Greek yogurt

½ cup powdered sugar

1

Preheat oven to 350 degrees F. Line the bottom of a round cake pan with parchment paper and set aside.

2

In a blender, place cottage cheese and blend until smooth, about 30 seconds. Pour cottage cheese into a mixing bowl and add applesauce, maple syrup, eggs, milk, and 2 tsp vanilla.

3

In a large mixing bowl, place both types of flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk together until evenly combined. Create a well in dry ingredients and pour in wet ingredient mixture. Gently stir until just moistened, being careful not to overmix. Carefully fold in carrots, ½ cup coconut, and walnuts.

4

Pour cake batter into prepared cake pan and bake in preheated oven until lightly browned, about 30–35 minutes. Once cake is done, remove from oven and allow to cool completely.

5

Whisk together Greek yogurt, powdered sugar, and remaining teaspoon of vanilla. Once combined, pour glaze over cake and sprinkle with remaining ½ cup coconut.

Nutrition Facts

1 ¾ cups almond flour

¼ cup egg white protein powder

10 large egg whites at room temperature

¼ tsp kosher salt

1 tsp cream of tartar

¾ cup powdered sugar substitute

1 tsp pure vanilla extract

1 tsp almond extract

1

Preheat oven to 350 degrees F. Line the bottom of an angel food cake pan with parchment, but don’t grease the sides of the pan. (If you don’t have an angel food cake pan, the cake will likely stick to the sides of the baking pan.)

2

Sift together almond flour and protein powder and set aside.

3

Place egg whites in a large mixing bowl with the salt and cream of tartar. Use a hand mixer to mix until bubbles begin to form. Gradually add sugar substitute and continue to beat until soft peaks form. At the very end, mix in both extracts.

4

Gently fold the flour mixture into the eggs, one third at a time, being careful not to deflate the eggs.

5

Pour the cake batter into the prepared pan and bake in the preheated oven until golden brown, about 45 to 50 minutes. Cool upside down and carefully run a butter knife around the edge of the cake before removing it from the pan.

Nutrition Facts

Amount per serving

3 tbsp almond flour

2 tbsp cacao powder

1 medium egg

1 tbsp pure maple syrup

1 tsp canola oil

1 tsp pure vanilla extract

1

Place all ingredients in a microwave-safe mug. Whisk together until just combined. Wipe any excess off top of mug.

2

Microwave on high until cake is cooked through, about 1–2 minutes, being careful not to overcook.

3

Allow cake to cool for a few minutes before enjoying.

Nutrition Facts

Amount per serving

2 cups all-purpose flour

1 cup whole-wheat flour

1½ tsp baking powder

½ tsp baking soda

½ tsp kosher salt

1 cup plain, nonfat Greek yogurt

1 lemon, zested and juiced

¾ cup light-tasting olive oil

¾ cup pure maple syrup

2 tsp pure vanilla extract

3 large eggs

2 cups blueberries, fresh or frozen (but not defrosted)

1

Preheat oven to 350 degrees F. Generously spray a standard bundt pan with nonstick cooking spray and set aside.

2

In a large mixing bowl, combine all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt. Whisk together until evenly combined.

3

In a separate bowl, stir together yogurt, lemon zest and juice, olive oil, maple syrup, vanilla, and eggs.

4

Make a well in center of flour mixture and add wet ingredients. Gently mix together until just moistened. Add blueberries and stir as little as possible.

5

Pour batter into prepared bundt pan and bake in preheated oven until golden brown, about 40–50 minutes. Cool completely before serving.

Nutrition Facts

1⅓ cups raw, unsalted cashews

1½ cups whole-wheat cake flour

¾ cup sugar

1 tsp baking soda

½ tsp kosher salt

1 tsp lemon juice

5 tbsp canola oil

1 tbsp pure vanilla extract, divided

½ cup unsweetened almond milk

2 tbsp maple syrup

1

Place cashews in a bowl and cover them with water. Leave to soak for at least 4 hours or, preferably, overnight. Once cashews have been soaked long enough, proceed with making cupcakes.

2

Preheat oven to 350 degrees F. Place liners into each slot in a standard-size muffin tin.

3

In a mixing bowl, stir together cake flour, sugar, baking soda, and salt.

4

In a separate bowl, whisk together lemon juice, oil, 2 tsp of vanilla, and 1 cup of water.

5

Make a well in flour mixture and add wet ingredients to dry ingredients. Gently stir until just moistened.

6

Evenly divide batter between prepared 12 muffin cups. Bake in preheated oven until a toothpick inserted into center comes out clean, about 25–30 minutes. Allow cupcakes to cool completely before frosting.

7

Drain cashews and lightly dry them with a clean paper towel. Place cashews in a blender or food processor and add almond milk, maple syrup, and remaining teaspoon of vanilla. Blend until completely smooth, about 30 seconds.

Nutrition Facts