A low-sugar (but still delicious) birthday cake? You need this recipe ASAP.
Without a doubt, the best part of any birthday is the cake. Getting a year older? Eh. Presents? Cool, but I can buy my own stuff, thanks. But a thick slice of frosted cake so enticing that you find yourself licking your fork, the plate, and the candle bottoms? That’s what I’m talking about. In the latest episode of Well+Good’s YouTube series Alt-Baking Bootcamp, chefs Mia Rigden and Jenny Dorsey health-ify the classic dessert with a few smart substitutions to cut down on the sugar without taking out any of the joy.
Here’s a run-down of what they use to make it: coconut oil, oat flour, almond flour, baking powder, kosher salt, honey, eggs, vanilla extract, and sprinkles. “Oats are super high in fiber and have their own set of health benefits,” Rigden says. “Also, the almond flour is high in fiber and is also totally grain free,” Ridgen says—always a good thing for people who can’t eat gluten.
Of course, every good birthday cake needs frosting. Ridgen and Dorsey opt for a coconut whipped cream frosting, made with organic unsweetened coconut milk and vanilla extract. Because coconut milk is naturally sweet, that’s all you need! Pro tip: Keep the coconut milk in the fridge overnight. “It separates the coconut cream from the water and we’re just going to be using the solid part,” Ridgen says, saying that this ensures the frosting is nice and thick.
Try this recipe at home by following along to the video above. A healthier birthday cake actualized? Now you have one less thing to wish for when blowing out those candles.
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