Description
Happy Birthday! This whole wheat healthy birthday cake is a low sugar birthday cake that still has all of the sprinkles and fun with fewer naughty ingredients!
Ingredients
- 1 cup whole wheat flour
- 1 1/4 cup all-purpose flour*
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup coconut oil, melted and slightly cooled
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 2/3 cup pure maple syrup
- 1 tbsp pure vanilla extract (yes, tbsp)
- 1 1/2 cups buttermilk**
- 1/3 cup sprinkles, plus more for decorating
Frosting***
- 1 package (8oz) full-fat cream cheese
- 1/2 cup plain, full-fat Greek yogurt (at least 2.5%)
- 4 oz white chocolate, chopped
Instructions
- Preheat the oven to 350 F and spray two 6″ round cake pans**** with non-stick cooking spray, and lightly flour them. Set them aside.
- In a large mixing bowl, sift together the flours, baking powder, baking soda and salt. In another bowl, whisk together the coconut oil with the applesauce, followed by the eggs. Add the maple syrup, and vanilla extract. Add half the dry ingredients to the wet, and stir to combine. Add half the buttermilk, stir to combine, then add the remaining dry, followed by the wet, until there are no dry streaks left in the batter.
- Divide the batter evenly between the two pans (use a kitchen scale to be exact), then bake the cakes for 25-27 minutes. Check the cakes with a toothpick at 25 minutes; if the toothpick comes out wet, bake for an additional 2 minutes before checking again. If it’s clean, remove the pans from the oven. Let them cool for 10 minutes before carefully inverting the cakes onto a wire rack to cool completely.
- Prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, combine together the cream cheese with the Greek yogurt until smooth and whipped. Melt the white chocolate, using a microwave-safe bowl, in 30 second increments, until smooth. Add the melted chocolate to the stand mixer and beat to combine. Frost the cakes immediately, using a spatula to smooth onto the cake.
Serve the cake immediately, or the next day. The cake will keep, in an airtight container, on the counter for 3-4 days.
Notes
*If you have access to white whole wheat flour, you can use this in place of the entire amount of flour (2 1/4 cups flour)
**I highly recommend using the store-bought buttermilk, full-fat. In a pinch, you can make your own by adding 1 1/2 tbsp lemon juice to plain milk, and letting it sit for 10 minutes.
***For other frosting recipes, including sugar-free, see the above blog post
****You can also bake this cake in one 9″ round cake pan, and consider cutting it in half, horizontally, to make it a layer cake. Or double the recipe and bake it in 2 pans! Bake for 20-22 minutes in a 9″ pan before checking with a toothpick.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: cakes
- Method: oven bake
- Cuisine: american
