4 Gorgeous and Healthy Summer Birthday Cake Recipes

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!

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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
Happy birthday candles on a cakeNo 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 toeat healthy at social gatherings, you can make everyone feel welcome and engaged by serving tasty food that everyone can enjoy.

Gluten-Free Fudge Birthday Cake
This is a moist and delicious gluten-free chocolate cake that you can mix up in one bowl.
8 servings
Prep Time
45 minutes
Cook Time
35 minutes
First, whisk together the gluten-free flour blend:
  • 3 cups brown rice flour (preferably superfine)
  • 2 1/4 cups sorghum flour
  • 2 cups tapioca flour (also called tapioca starch)
  • 3/4 cup sweet rice flour (also called glutinous rice flour)
  • 3/4 cup potato starch (potato starch is different from potato flour — we want the starch)
  • 1/4 cup cornstarch
For the cake:
  • 1 cup coconut palm sugar
  • 1 3/4 cups gluten-free flour blend (see above)
  • 1 teaspoon xanthan gum
  • 3/4 cup good quality cocoa powder (unsweetened)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 3 eggs, lightly beaten (room temperature)
  • 1 cup whole milk (or milk substitute of your choice)
  • 1/2 cup olive or avocado oil
  • 2 teaspoons vanilla extract
  • 1 cup hot coffee
For the frosting:
  • 1/2 cup Cocoa powder
  • 1/4 cup coconut oil (or softened butter)
  • 1 tablespoon pure maple syrup (or raw honey)
  • 1/4 teaspoon pure vanilla extract
  • pinch of sea salt
  1. Preheat the oven to 350°F. Grease two 8-inch cake pans with coconut oil and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Low-Sugar Harvest Cake with Creamy Icing
This is a beautiful wholesome cake that is not full of refined sugar or empty calories. Instead, it gets sweetness from zucchini, carrots and beets! Makes one 9″ layer cake.
9 inch layer
Prep Time
90 minutes
Cook Time
35 minutes
For the cake:
  • 2 1/2 cups organic flour, or use the gluten-free blend from the recipe above
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 1/3 cups grated carrots
  • 1 cup grated zucchini
  • 1 cup finely grated beets
  • 3/4 cup chopped walnuts
  • 1/2 cup raisins
  • 1 cup pure maple syrup
  • 2/3 cup olive or avocado oil
  • 4 eggs
For the frosting:
  • 15 ounces (about 2 cups) fresh goat cheese, at room temperature
  • 6 ounces (about 3/4 cup) cream cheese, room temperature
  • 1 cup pure maple syrup
For garnish:
  • 1/2 cup finely chopped walnuts
  • fresh flowers
  1. 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.
  2. Sift together flour, baking powder, baking soda, cinnamon and salt into a bowl. In another bowl, stir together carrots, zucchini, beets, nuts, and raisins.
  3. 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.
  4. 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.
Recipe Notes

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.

Paleo Citrus Celebration Cake
This is a simple cake with a light citrusy flavor. Decorate with a golden dusting of edible flower petals and bee pollen.
8 servings
Prep Time
90 minutes
Cook Time
35 minutes
For the cake:
  • 1/2 cup + 2 tablespoons coconut flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon bee pollen
  • 5 whole eggs (2 of them separated)
  • 1/2 cup red palm oil
  • 1/3 cup raw honey
  • 1/4 cup pure orange juice
For the frosting:
  • 1 cup cold pressed palm shortening (Tropical Traditions or Spectrum are healthy brands to choose)
  • 3 tablespoons coconut butter
  • 2 tablespoons raw honey
  • 2 tablespoons pure orange juice
  • Edible flower petals
  • bee pollen
  1. Preheat oven to 350°F.
  2. Sift dry ingredients together and set aside.
  3. Separate 2 of the eggs, setting the whites aside.
  4. 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.
  5. Mix the dry ingredients into the wet ingredients. Continue to mix until the batter is smooth and has no lumps.
  6. 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.
  7. Bake at 350 degrees for approximately 30–35 minutes or until a toothpick in the center comes out clean.
  8. 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.
  9. 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).
  10. Sprinkle with the flower petals and bee pollen. Serve chilled.
Raw Vegan Cashew Raspberry Cheesecake
Here is a fruity and delectable layered cake which is suitable for those following a raw and/or vegan diet. Everyone will love it, no matter what nutritional guidelines they follow!
8 servings
Prep Time
45 minutes
Cook Time
10 minutes
For the crust:
  • 1/2 cup raw almonds (pecan or walnuts will also work)
  • 1/2 cup soft Medjool dates
  • 1/4 tablespoon sea salt
For the filling:
  • 1 1/2 cups 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)
  • 1/3 cup coconut oil, melted
  • 1/3 cup raw honey
  • 1 cup raspberries (thaw completely if using frozen)
  1. 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.
  2. Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.
  3. 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).
  4. 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.
  5. 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!

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"Mastering You, leads you to Understanding, Developing and Using the Master in You" Mr. Toliver teaches the "Process of Manifestation" as a vehicle that will allow people to master their inner self, through his book series called, "Mastering You". Having worked for more than 30 years as a social worker and as an entrepreneur he combines life experiences of overcoming depression, attempted suicides, managing additions, loss of friends from 9/11, his near death experiences and wraps them all up into talks that leaves every group spellbound. Connecting with his audiences through his animated, motivational and inspirational talks that are guaranteed to reach every group at every level. The process of manifestation focuses on honoring God and changing our thinking to gain success. Mr. Toliver teaches everyone how to overcome life's obstacles which clears a path to getting the things you want.
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