Say Goodbye to Sugary, High Calorie Cakes! Learn How to Make Cake Healthier with These 10 Healthy Cake Recipes to Try on Your Own (2019)

• Banana: Mashed ripe bananas are considered to be a perfect sugar substitute when it comes to baking. A single ripe banana can yield around 4 to 5 tablespoons of puree. They can be used for baking banana bread and cakes.


• Apple: Apples are cooked over a fire to make applesauce and are excellent substitutes for sugar in baking. Applesauce can be used for baking bread, cakes, puddings, and muffins. However, one should use apples with milder flavours while substituting them for sugar as apples with strong flavours as they may hamper the taste of baked goods.


• Papaya: Tropical fruits such as papaya are perfect for baking for people who prefer a milder taste. Just throw a deseeded ripe papaya into a blender to puree it and use it for baking.


• Pineapple: Pineapples are considered to be excellent alternatives for baking as these fruits are sweet. Pineapple purees can be used for baking cakes and muffins, making them the best sugar substitute.

• Mix a variety of flours and reduce the content of white flour in your baked goods or substitute with light rye varieties, soy flour, and linseed flour to make your cakes healthier.


• Substitute with wholemeal wheat flour to improve the nutritional content of your cakes. Though they are a bit heavier when compared to white flour, the material can be adjusted to make heavier cakes, muffins, and biscuits.


• Substitute low carb flour such as coconut and almond flour. These low carb flours are high in fiber and do not spike your insulin levels.


• An increasing number of people are using chickpea flour and psyllium husk for baking. They are high in protein and fiber, relieves constipation, cholesterol levels, and blood sugar levels.

• Opt for freshly whipped creams or coconut cream for frosting your cakes.
• Skip frosting by topping your cake with fresh fruits such as strawberries, cherries, apples, pears, and orange.
• Use dry fruit toppings such as dates, almonds, walnuts, raisins, and cashews.
• Use semi-sweet dark and white chocolates as toppings.

• Opt for unsaturated oils such as rapeseed and sunflower oil instead of butter.
• Bakers swear using 1 cup of mashed based instead of butter or oil.
• Pureed prunes with boiled water can also be used as a fat substitute in chocolate cakes.

• Sweet vegetables such as carrots and beets are perfect additions sans extra sugar.
• Fruits such as apples and berries, add crunchiness to the cakes and incorporate healthy fiber.
• Bananas can be used to make bread, cakes, and muffins.
• Opt for dried walnuts, dry fruits such as dates, figs, and apricots to add sweetness to your cake.

• Eggs are used in the baking process as they are great stabilising agents and an emulsifier that incorporates fluffiness to your cake. Though eggs are healthy, they are not always welcome because the yolks are full of fat.
• Vegetarians prefer baking cakes without eggs by substituting flax seeds.
• Flaxseeds are comprised of a gum that turns gelatinous when they are soaked in warm water.
• Ground flaxseeds can be whisked with water until they turn gelatinous, they are perfect substitutes for eggs.
• Chia seeds are also used by vegans as egg substitutes while baking and impart a neutral flavor to your cake.

• Use avocados for frosting, pudding and for replacing butter in cakes and bread.
• Use Greek yogurt instead of oil; it makes cakes healthier and retains moisture.
• Use black beans and chickpeas instead of flour for adding richness and texture to your cakes.
• Ditch the sugar by opting to use spices such as cinnamon or nutmeg in your cake.
• Use natural sweeteners such as honey, maple syrup, agave, palm sugar, coconut sugar, and dates to sweeten your baked goods.
• Try baking small quantities to determine whether the taste is according to your preference.

Ingredients

• 3 eggs
• 1-2 bananas
• 10-15 fresh dates (without seeds)
• 6 tbsp. sunflower oil
• 1 cup whole wheat flour
• 1 ½ tsp. baking powder
• 3 tsp. cinnamon
• ½ tsp. nutmeg
• ½ tsp. cardamom
• 3-4 carrots (medium size, grated)
• ½ cup coconut flakes
• ½ cup walnuts (roughly chopped)
• 1/2 cup raisins

Ingredients (Cream Glazing)

• 200 g cream cheese
• 3 tbsp. honey
• 1/2 lime (juice)

How to Make

• Step 1: Preheat the oven to 350°F.
• Step 2: Whisk the eggs in a medium-sized bowl. Use a hand blender or a blender to mix bananas, dates, and oil into a thick cream in another bowl.
• Step 3: Sift together flour, baking powder, cinnamon, nutmeg, and cardamom and stir it together with the eggs and the banana-cream.
• Step 4: Add grated carrots, coconut flakes, walnuts, and raisins and stir it until it all comes together.
• Step 5: Pour it into a cake pan and bake for about 40 minutes. Stick a toothpick in the middle of the cake to check for firmness.
• Step 6: Whip together the cream cheese and the honey and add the frosting after the cake has cooked.

Moist carrot cake with cream glazing is ready to be served with roughly chopped hazelnuts or walnuts on top.

Ingredients

• 4 ounces unsweetened baking chocolate
• 1/4 cup coconut oil
• 1/4 cup pumpkin puree (or use more coconut oil)
• 1/4 cup cocoa powder
• 3/4 cup honey
• 3 whole eggs

How to Make

• Step 1: Preheat the oven to 375ºF, and grease an 8-inch spring-form pan generously with oil.
• Step 2: Melt the baking chocolate and coconut oil together, stirring until completely smooth.
• Step 3: Combine the melted chocolate mixture with the pumpkin puree, cocoa powder, and honey to help it cool down slightly.
• Step 4: Add the eggs and use a whisk to mix until completely smooth.
• Step 5: Pour the batter into the greased pan, and smooth the top with a spatula.
• Step 6: Bake at 375ºF until the center looks firm for about 20 to 25 minutes.
• Step 7: Add some chocolate shavings and dry fruits as toppings to make it healthier.

Ingredients

• 1 cup Wheat flour
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/4 cup yogurt (curd)
• 6 tablespoon powdered almonds
• 3/4 teaspoon baking soda
• 2 banana
• 3 tablespoon Unsalted butter
• 1/2 teaspoon vanilla extract

How to Make

• Step 1: Preheat oven at 160 degrees and grease and dust a baking pan or loaf pan.
• Step 2: Sieve together flour, salt, and baking soda and keep aside.
• Step 3: Using an electric blender, blend mashed bananas and sugar.
• Step 4: Add melted and cooled butter, vanilla, and curd kept at room temperature to the batter and mix it well.
• Step 5: Add all the dry ingredients to the mixture and let it sit for a few minutes.
• Step 6: Pour the batter into the prepared pan and give it a gentle tap to remove the air bubbles.
• Step 7: Sprinkle finely chopped almonds on top of the batter and bake it for an hour.

Ingredients

• 1 watermelon
• 1 Honeydew melon
• 1 Cantaloupe
• 1 cup grapes
• 1 cup blueberries
• 1 cup fresh strawberries
• Toothpicks
• A ruler

How to Make

• Step 1: Take a ruler and measure about 3 inches from the center of a skinned watermelon and mark it with toothpicks.
• Step 2: Use the inserted toothpicks as a guide for cutting the watermelon.
• Step 3: Take a skinned honeydew melon and use step 1 to make the marking and cut it.
• Step 4: Place the cut honeydew melon on top of the watermelon.
• Step 5: Repeat step 1 with a skinned cantaloupe and stack it on top of the honeydew melon.
• Step 6: Use green grapes and blueberries for decorating the fruit layers.
• Step 7: With the help of toothpicks, insert strawberries and blueberries on top of the cake and decorate it according to your liking.

Your birthday fruit cake is ready for serving, feel free to experiment with other variety of fresh fruits such as bananas, mangoes, pineapples and much more.

Ingredients

• 1/4 plus 1/8 cup dark cocoa powder
• 1/4 plus 1/8 cup hot water
• 1-1/2 cups wheat pastry flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 3/4 cup canola oil
• 1 plus 1/8 cup natural sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 1/2 cup Greek yogurt

Ingredients for Cake frosting

• 6 ounces Greek yogurt
• 1 tablespoon vanilla
• 1/2 cup dark chocolate almond spread or regular peanut or almond butter
• 3/4 cup powdered sugar

How to Make

• Step 1: Preheat oven to 350 degrees F. Lightly grease a 9 by 13-inch pan and dust with flour.
• Step 2: Whisk together the cocoa powder and hot water in a small bowl.
• Step 3: In another bowl, whisk together the flour, baking soda, baking powder, and salt.
• Step 4: Using an electric mixer, whisk oil and sugar. Turn the powder to medium-low and add in the eggs. Stir in the vanilla and cocoa mixture.
• Step 5: Add half of the flour mixture and add half the Greek yogurt. Gradually, add the other half of the flour and then yogurt. Pour into a cake pan and spread evenly.
• Step 6: Bake for 30 minutes, rotating halfway through. The toothpick should come out clean when inserted into the middle of the cake.
• Step 7: Let it cool completely before frosting.
• Step 8: Whisk the yogurt, almond butter, and vanilla until all ingredients are well incorporated.
• Step 9: Add the powdered sugar 1/4 cup at a time -- whisking until well incorporated.

Ingredients

• Cooking spray
• 3/4 cup powdered sugar
• 3 large eggs
• 2 tablespoons cornstarch
• 3 tablespoons unsweetened cocoa
• 2 tablespoons fresh orange juice
• 1 tablespoon Triple Sec (orange-flavored liqueur)
• 1 tablespoon hot water
• Dash of salt
• 2 ounces chopped the bittersweet chocolate
• Powdered sugar (optional)
• Orange rind strips (optional)

How to Make

• Step 1: Preheat oven to 350°.
• Step 2: Coat an 8-inch springform pan with cooking spray; line bottom of the pan with parchment or wax paper. Wrap outside of pan with aluminum foil.
• Step 3: Place 3/4 cup sugar and eggs in a bowl; beat with a mixer at high speed 7 minutes.
• Step 4: Combine cornstarch and cocoa in a small bowl; set aside.
• Step 5: Place juice, liqueur, water, salt, and chocolate in a small glass bowl; microwave at high 1 minute or until almost melted, stirring every 20 seconds until smooth. Add cornstarch mixture; whisk until smooth.
• Step 6: Gently stir one-fourth of egg mixture into chocolate mixture; gently fold into the remaining egg mixture.
• Step 7: Scrape batter into prepared pan. Place pan in a (13 x 9)-inch baking pan; add hot water to larger pan to a depth of 1 inch.
• Step 8: Bake at 350º for 20 minutes or until the top is set. Remove cake pan from water; cool 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula; cool to room temperature.
• Step 9: Cover and chill at least 4 hours or overnight.
• Step 10: Garnish with powdered sugar and rind just before serving, if desired.

Ingredients

• 2 1/2 cups unbleached all-purpose flour
• 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 1/3 cups pure maple syrup
• 2/3 cup safflower, canola or other mild-tasting oil
• 4 eggs

Ingredients for Cake Frosting

• 2 cups of fresh goat cheese, at room temperature
• 3/4 cup cream cheese, room temperature
• 1.5 cups powdered sugar
• 1 cup pure maple syrup
• 8 to 12 walnut halves

How to Make

• Step 1: Preheat oven to 400° F Grease two 9in x 2in cake pans, dust with a spoonful of flour and tap out.
• Step 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.
• Step 3: In a large mixing bowl, beat maple syrup and oil together until emulsified. Add eggs one at a time, beating until the batter is smooth.
• Step 4: Add flour mixture in three or four batches, mixing gently until mixture is even. Gently mix in the vegetable mixture.
• Step 5: Place one baking pan in the center of each of the racks. Bake 25-35 minutes, until a skewer or paring knife inserted into centers, comes out clean and cakes are pulling away from the sides of pans. Cool to room temperature before frosting.
• Step 6: Using an electric mixer or a wooden spoon and a strong arm, beat goat cheese and cream cheese together until light and fluffy.
• Step 7: Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill about 30 minutes, until firm.
• Step 8: Frost the cake, arrange walnut halves and/or flowers around the edge.

Ingredients

• 4 - 6 ripe and soft persimmons - peeled and puréed
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 115 grams of butter
• 200 g brown sugar
• 350 g all-purpose flour
• 1 egg
• 1 teaspoon cinnamon
• 1/2 teaspoon ground clove powder
• 1/2 teaspoon nutmeg
• 60 g roasted pistachio - coarsely chopped

How to Make

• Step 1: Preheat the oven to 180 degree Celsius.
• Step 2: Add the baking soda to the puréed persimmon.
• Step 3: In a mixing bowl whisk the butter and sugar with an electric mixer, until creamy and fluffy.
• Step 4: Stir in the persimmon and egg, beating until well combined.
• Step 5: Using a rubber spatula, stir in the dry ingredients to the persimmon mixture. Blend in well and stir in the nuts.
• Step 6: Spoon the batter into a round greased cake pan and bake for 40-50 minutes or until the knife comes out clean.
• Step 7: Take out and allow to cool on a rack. Sprinkle generously with icing sugar.

Ingredients

• 2 cups regular oats, processed into a flour
• 1/2 cup regular oats (not processed)
• 1/2 cup brown sugar, packed firmly
• 1/2 tsp. ground cinnamon
• 1/8th tsp. ground nutmeg
• 1/16th tsp. ground cloves (optional)
• 2 tbsp. cane sugar (or regular white)
• 1 tsp. baking powder
• 1/2 tsp. kosher salt
• 2 tbsp. coconut oil, melted (or other light tasting oil)
• 2 medium overripe bananas, peeled
• 1/3 cup applesauce
• 1/4 cup almond milk
• 1 tsp. pure vanilla extract
• Fold in: 1/2 cup dark chocolate chips; 1/4 cup walnuts, chopped; 1 ripe banana, cut into chunks

How to Make

• Step 1: Preheat oven to 350F and lightly grease an 8 inch (4 cups) casserole dish or 8” cake pan.
• Step 2: Take 2 cups of regular oats and process them in a food processor until flour-like inconsistency.
• Step 3: In a large bowl, whisk together the dry ingredients (processed oats, regular oats, sugars, spices, baking powder, and salt).
• Step 4: In another bowl, mix the oil, applesauce, almond milk, and vanilla. Add in the two peeled bananas and smash into the wet ingredients until smooth.
• Step 5: Add the wet mixture to the dry and stir until just combined. Now fold in the chips, optional walnuts, and the chopped banana.
• Step 6: Spread into prepared pan and bake for 36 minutes at 350 F or until a toothpick comes out clean. The cake must be cooled for at least 15-20 minutes before attempting to remove.
• Step 7: Once fully cooled, slice and top with PB Banana Glaze.

Ingredients

• 3 cups zucchini grated
• 1 cup granulated sugar
• 1 cup light brown sugar packed
• 2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1 1/4 cups vegetable oil
• 4 eggs
• 2 tsp. vanilla extract
• 3 1/4 cups all-purpose flour
• 2 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. salt

Ingredients for Cake frosting

• 8 oz. cream cheese room temperature
• 1 cup butter room temperature
• 4 cups powdered sugar
• 3 tbsp. milk
• 1 tsp. vanilla extract

How to Make

• Step 1: Preheat oven to 350 degrees. Spray a 9x13pans with non-stick cooking spray.
• Step 2: Grate about 2 medium zucchini to make 3 cups. Don't squeeze out the zucchini juice.
• Step 3: Add granulated sugar, brown sugar, cinnamon, and nutmeg in a medium bowl. Add the vegetable oil and mix until incorporated.
• Step 4: Add in the vanilla and the eggs one at a time. Whisk until combined and then add the next until all of the eggs have been incorporated.
• Step 5: In a separate bowl, add the flour, baking soda, baking powder, and salt. Stir until incorporated.
• Step 6: Add the dry ingredients until the wet and beat with a hand mixer until combined. Add the zucchini and fold in with a spatula.
• Step 7: Pour the batter into the prepared baking pan. Place in the oven and let it bake for about 1 hour to 1 hour 5 minutes or until a toothpick comes out clean or with moist crumbs.
• Step 8: In a large mixing bowl, add the cream cheese. Beat with a hand mixer on medium until creamy.
• Step 9: Add the butter and beat on medium until combined.
• Step 10: Add the powdered sugar, milk, and vanilla and beat on low until the powdered sugar is mostly worked in. Turn the mixer to medium and finish beating the powdered sugar into the frosting.
• Step 11: Spread the frosting on top of the cooled cake using an offset spatula.