25 Healthy Cake Recipes That’ll Make You Forget You’re Eating Well

I’ve attached a video for every recipe below from my favorite home cooks.

Healthy Cake Recipes

You can have your cake and eat it too with healthy cake recipes. These treats use wholesome ingredients like fruits, veggies, nuts, and yogurt to boost nutrition while cutting back on sugar and fat. You’ll find options for every diet, including gluten-free, vegan, and keto-friendly cakes that taste just as good as traditional versions.

Baking a healthier cake is easy and fun. You can swap out refined flour for almond or coconut flour, use mashed bananas or applesauce instead of oil, and add zucchini or carrots for moisture and vitamins. With a few simple tweaks, you can enjoy a slice of cake that’s both delicious and nutritious.

Healthy Chocolate Cake

You’ll need:

  • 2 cups whole wheat flour
  • 1/2 cup cocoa powder
  • 1 cup sugar or sweetener
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup mashed sweet potato
  • 1/2 cup milk
  • 1/4 cup olive oil
  • 2 eggs
  • 1 tsp vanilla extract

Instructions:


  1. Preheat oven to 350°F (175°C). Grease an 8-inch cake pan.



  2. Mix dry ingredients in a bowl.



  3. Blend wet ingredients in another bowl.



  4. Combine wet and dry mixtures. Stir until just mixed.



  5. Pour batter into pan. Bake 30-35 minutes.



  6. Cool before serving. Enjoy your healthy chocolate cake!


Yogurt Cake

Ingredients:

  • 2 cups plain Greek yogurt
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon (optional)

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease an 8-inch cake pan.



  2. Mix yogurt, sugar, and oil in a bowl.



  3. Add flour and baking powder. Stir until just combined.



  4. Fold in vanilla and lemon zest if using.



  5. Pour batter into the pan. Bake for 35-40 minutes.



  6. Cool in the pan for 10 minutes, then remove and cool completely.


1-Bowl Chocolate Cake (Eggless & Dairy-Free)

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease an 8-inch cake pan.



  2. In a large bowl, mix flour, sugar, cocoa powder, baking soda, and salt.



  3. Add water, oil, vinegar, and vanilla. Stir until well combined.



  4. Pour the batter into the prepared pan.



  5. Bake for 30-35 minutes, or until a toothpick comes out clean.



  6. Let the cake cool in the pan for 10 minutes, then remove and cool completely.



  7. Frost as desired or enjoy plain!


Easy And Healthy Apple Cake

Ingredients:

  • 3 medium apples, peeled and diced
  • 2 eggs
  • 1/2 cup sugar or sweetener
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 cup milk
  • 1 tsp vanilla extract

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.



  2. Mix the diced apples with lemon juice to prevent browning.



  3. In a bowl, beat eggs and sugar until creamy. Add vanilla extract.



  4. In another bowl, combine flour, baking powder, and cinnamon.



  5. Fold the dry ingredients into the egg mixture. Stir in the milk.



  6. Gently mix in the apples.



  7. Pour the batter into the prepared pan.



  8. Bake for 30-35 minutes or until a toothpick comes out clean.



  9. Let the cake cool before serving. Enjoy your healthy apple treat!


Vegan Rhubarb Streusel Cake

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 cup plant-based milk
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups chopped rhubarb
  • 1/2 cup brown sugar
  • 1/4 cup vegan butter, cold
  • 1/2 cup rolled oats

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan.



  2. Mix flour, sugar, oil, milk, vanilla, baking powder, and salt in a bowl.



  3. Pour batter into the pan. Spread chopped rhubarb on top.



  4. For the streusel, mix brown sugar, vegan butter, and oats until crumbly.



  5. Sprinkle streusel over rhubarb.



  6. Bake for 45-50 minutes until golden brown.



  7. Let cool before slicing. Enjoy your vegan rhubarb streusel cake!


Healthy Beetroot And Chocolate Cake

Ingredients:

  • 2 medium beetroots, cooked and pureed
  • 2 ripe bananas
  • 3 eggs
  • 1/2 cup cocoa powder
  • 1 cup almond flour
  • 1 tsp baking powder
  • 1/4 cup olive oil
  • 1/4 cup honey or maple syrup
  • 1 tsp vanilla extract
  • Optional: 1/4 cup chopped nuts or dark chocolate chips

Instructions:


  1. Preheat your oven to 350°F (180°C). Grease an 8-inch cake pan.



  2. In a food processor, blend the beetroot puree, bananas, and eggs until smooth.



  3. Add the cocoa powder, almond flour, baking powder, olive oil, honey, and vanilla. Pulse until well combined.



  4. If using, fold in the nuts or chocolate chips.



  5. Pour the batter into the prepared pan. Bake for 40-50 minutes, until a toothpick comes out clean.



  6. Let the cake cool before slicing. Enjoy your healthy beetroot chocolate cake!


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Almond Flour Loaf Cake With Honey Roasted Figs

Ingredients:

  • 2 cups almond flour
  • 1/4 cup honey
  • 3 eggs
  • 1/4 cup melted butter
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 8-10 fresh figs, halved
  • 2 tbsp honey (for roasting figs)

Instructions:


  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.



  2. Mix honey and melted butter. Brush this on the cut sides of figs. Sprinkle with cinnamon and roast for 15 minutes.



  3. Lower oven temperature to 350°F (175°C). Grease a 9-inch cake pan.



  4. In a bowl, mix almond flour, baking powder, cinnamon, and salt.



  5. In another bowl, whisk eggs, honey, and melted butter.



  6. Combine wet and dry ingredients. Pour into the cake pan.



  7. Arrange roasted figs on top of the batter.



  8. Bake for 25-30 minutes until golden and a toothpick comes out clean.



  9. Let cool before slicing. Enjoy your healthy, fig-topped almond flour cake!


Healthy Blender Chocolate Zucchini Bread

Ingredients:

  • 2 cups grated zucchini
  • 2 ripe bananas
  • 1/4 cup Greek yogurt
  • 1/4 cup honey
  • 2 eggs
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1/3 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup dark chocolate chips

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.



  2. Add zucchini, bananas, yogurt, honey, eggs, coconut oil, and vanilla to a blender. Blend until smooth.



  3. In a large bowl, mix flour, cocoa powder, baking soda, and salt.



  4. Pour the blended mixture into the dry ingredients. Stir until just combined.



  5. Fold in 1/4 cup of chocolate chips.



  6. Pour batter into the prepared pan. Sprinkle remaining chocolate chips on top.



  7. Bake for 50-55 minutes, or until a toothpick comes out clean.



  8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.


Gluten-Free Lemon Blueberry Coffee Cake

Ingredients:

  • 2 cups gluten-free all-purpose flour
  • 1 tsp xanthan gum
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 2 tbsp lemon juice
  • 2 tsp lemon zest
  • 1 1/2 cups fresh blueberries

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan.



  2. Mix the dry ingredients in a bowl: flour, xanthan gum, baking powder, baking soda, and salt.



  3. In another bowl, cream the butter and sugar. Add eggs one at a time, then vanilla.



  4. Add the dry mix to the wet ingredients, alternating with milk. Stir in lemon juice and zest.



  5. Fold in the blueberries gently. Pour the batter into your prepared pan.



  6. Bake for 40-45 minutes until a toothpick comes out clean. Let cool before serving.


Lemon Blueberry Pound Cake

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup Greek yogurt
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups fresh blueberries

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.



  2. Mix flour, baking powder, baking soda, and salt in a bowl.



  3. In another bowl, whisk yogurt, sugar, oil, eggs, lemon juice, and zest.



  4. Gently fold the dry ingredients into the wet mixture. Don’t overmix!



  5. Add blueberries to the batter, stirring lightly.



  6. Pour the batter into your prepared pan.



  7. Bake for 50-60 minutes. A toothpick should come out clean when inserted.



  8. Let the cake cool in the pan for 10 minutes before removing.



  9. Transfer to a wire rack and let it cool completely before slicing.


Enjoy your delicious, tangy-sweet Lemon Blueberry Pound Cake!

Mini Cinnamon Swirl Bundt Cake

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1/4 cup brown sugar
  • 1 tbsp ground cinnamon

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease a mini bundt pan.



  2. Mix flour, baking powder, and salt in a bowl.



  3. Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.



  4. Alternately add dry ingredients and milk to the butter mixture.



  5. In a separate bowl, mix brown sugar and cinnamon.



  6. Pour half the batter into the pan. Sprinkle with cinnamon mixture. Add remaining batter.



  7. Bake for 20-25 minutes until a toothpick comes out clean.



  8. Let cool for 10 minutes before removing from the pan.


Healthy Cranberry Coffee Cake

You’ll need:

  • 4 cups fresh or frozen cranberries
  • 1/4 cup honey
  • 2 cups whole wheat flour
  • 1 cup Greek yogurt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Instructions:


  1. Preheat oven to 350°F. Line a 9×11-inch baking dish with parchment paper.



  2. Simmer cranberries and honey in a small pot for 4-5 minutes until cranberries start to break down.



  3. Mix flour, baking powder, baking soda, and salt in a bowl.



  4. In another bowl, beat butter and sugar until fluffy. Add eggs, yogurt, and vanilla.



  5. Fold dry ingredients into wet mixture. Stir in cranberry sauce.



  6. Pour batter into prepared pan. Bake 40-45 minutes until a toothpick comes out clean.



  7. Let cool before slicing and serving your delicious cranberry coffee cake!


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Fig & Hazelnut Cake

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup ground hazelnuts
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cardamom
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 cups fresh figs, chopped
  • 1/4 cup whole hazelnuts

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan.



  2. Mix flour, ground hazelnuts, sugar, baking powder, and cardamom in a bowl.



  3. In another bowl, whisk milk and oil together.



  4. Combine wet and dry ingredients. Fold in chopped figs.



  5. Pour batter into the pan. Sprinkle whole hazelnuts on top.



  6. Bake for 35-40 minutes until a toothpick comes out clean.



  7. Let cool before serving. Enjoy your fig and hazelnut cake!


Lighter Lemon Drizzle Cake

Ingredients:

  • 200g self-raising flour
  • 150g granulated sugar
  • 2 eggs
  • 100ml olive oil
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 2 tbsp milk
  • 1 tsp baking powder

For the drizzle:

  • Juice of 1 lemon
  • 50g powdered sugar

Instructions:


  1. Preheat your oven to 180°C (350°F). Grease a loaf tin.



  2. Mix flour, sugar, and baking powder in a bowl.



  3. In another bowl, whisk eggs, oil, lemon zest, lemon juice, and milk.



  4. Combine wet and dry ingredients. Pour into the tin.



  5. Bake for 35-40 minutes until golden and a skewer comes out clean.



  6. Mix lemon juice and powdered sugar for the drizzle.



  7. Poke holes in the warm cake and pour over the drizzle.



  8. Let cool before slicing. Enjoy your lighter lemon drizzle cake!


Date, Banana & Rum Loaf

Ingredients:

  • 250g chopped dates
  • 2 ripe bananas, mashed
  • 85g chopped pecans
  • 200g raisins
  • 200g sultanas
  • 100g fine cornmeal or polenta
  • 2 tsp mixed spice
  • 2 tbsp rum
  • 1 tsp baking powder
  • 200ml boiling water

Instructions:


  1. Preheat your oven to 180°C (160°C fan). Line a 2lb loaf tin with baking paper.



  2. Put dates in a saucepan with boiling water. Simmer for 5 minutes, then drain.



  3. Blend the dates and bananas in a food processor.



  4. Mix in the pecans, raisins, sultanas, cornmeal, mixed spice, rum, and baking powder.



  5. Pour the batter into the lined loaf tin.



  6. Bake for about 50 minutes. Check with a toothpick – it should come out clean when done.



  7. Let the loaf cool before slicing. Enjoy your healthy, flourless treat!


Banana Chocolate Cake

You’ll need:

  • 2 ripe bananas
  • 1/4 cup honey
  • 1 egg
  • 1/4 cup Greek yogurt
  • 1 cup whole wheat flour
  • 1/3 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup milk

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease an 8-inch square pan.



  2. Mash the bananas in a bowl. Mix in honey, egg, and yogurt.



  3. In another bowl, combine flour, cocoa, baking soda, and salt.



  4. Add dry ingredients to wet mixture. Stir in milk until just combined.



  5. Pour batter into pan. Bake for 25-30 minutes until a toothpick comes out clean.



  6. Let cool before slicing. Enjoy your healthy chocolate banana cake!


Grilled Angel Food Cake With Strawberries

Ingredients:

  • 1 angel food cake, cut into 8 slices
  • 2 cups fresh strawberries, sliced
  • 2 tablespoons sugar
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons melted butter

Instructions:


  1. Mix strawberries, sugar, and balsamic vinegar in a bowl. Let sit for 15 minutes.



  2. Brush cake slices with melted butter.



  3. Grill cake for 2-3 minutes per side on medium heat until golden.



  4. Top grilled cake with strawberry mixture and serve.


Moroccan Orange & Cardamom Cake

Ingredients:

  • 2 oranges
  • 4 eggs
  • 1 cup xylitol or sugar
  • 2 cups ground almonds
  • 1/2 cup polenta
  • 1/4 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp ground cardamom

Instructions:


  1. Preheat your oven to 320°F (160°C). Line a 9-inch cake pan with parchment paper.



  2. Boil the oranges whole for 1 hour. Cool, then blend into a smooth purée.



  3. Beat eggs and xylitol into the orange purée.



  4. Mix ground almonds, polenta, flour, baking powder, and cardamom in a bowl.



  5. Fold the dry ingredients into the wet mixture until well combined.



  6. Pour the batter into your prepared pan. Bake for 40 minutes or until a toothpick comes out clean.



  7. Let the cake cool in the pan before removing. Enjoy your fragrant Moroccan treat!


Fudgy Chocolate Squares

You’ll need:

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 1/2 cup applesauce
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 cup mini chocolate chips

Instructions:


  1. Preheat your oven to 350°F (175°C). Line an 8-inch square pan with parchment paper.



  2. Mix flour, cocoa, and salt in a bowl.



  3. In another bowl, whisk sugar, oil, applesauce, eggs, and vanilla.



  4. Combine wet and dry ingredients. Fold in chocolate chips.



  5. Pour batter into the pan. Bake for 20-25 minutes.



  6. Let cool before cutting into squares. Enjoy your fudgy treat!


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Chunky Apple Snack Cake

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups chopped apples
  • 1/2 cup chopped pecans (optional)

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.



  2. Mix flour, sugars, cinnamon, baking soda, and salt in a large bowl.



  3. In another bowl, whisk eggs, oil, and vanilla.



  4. Add wet ingredients to dry ingredients. Stir until just combined.



  5. Fold in chopped apples and pecans.



  6. Pour batter into prepared pan. Spread evenly.



  7. Bake for 25-30 minutes. Check with a toothpick – it should come out clean.



  8. Let cool before slicing. Enjoy your chunky apple snack cake!


Pear Bundt Cake

Ingredients:

  • 3 ripe pears, diced
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease a bundt pan well.



  2. Mix flour, baking powder, cinnamon, and salt in a bowl.



  3. In another bowl, beat sugar, eggs, oil, and vanilla until smooth.



  4. Stir the dry ingredients into the wet mixture. Fold in the diced pears.



  5. Pour the batter into your bundt pan. Bake for 50-60 minutes.



  6. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack.



  7. Once cooled, you can drizzle with caramel sauce if you like.


Apricot Upside-Down Cake

Ingredients:

  • 2 large eggs, separated
  • 2 cans (15 oz each) apricot halves
  • 1/4 cup butter, cubed
  • 1/2 cup packed brown sugar
  • 2/3 cup cake flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon almond extract

Instructions:


  1. Preheat your oven to 350°F. Grease a 9-inch round cake pan.



  2. Melt butter in a microwave. Stir in brown sugar. Pour into the pan.



  3. Drain apricots, saving 5 tablespoons of juice. Arrange apricot halves in the pan.



  4. Mix flour and baking powder in a bowl.



  5. Beat egg whites until stiff peaks form.



  6. In another bowl, beat yolks, reserved juice, and almond extract.



  7. Fold in flour mix, then egg whites.



  8. Pour batter over apricots. Bake for 30-35 minutes.



  9. Let cool for 5 minutes. Flip onto a serving plate.


Carrot, Zucchini, And Sultana Cake Bars

Ingredients:

  • 2 cups flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 cup brown sugar
  • 1 cup grated carrot
  • 1 cup grated zucchini
  • 1/2 cup sultanas
  • 1/2 cup vegetable oil
  • 2 eggs

Instructions:


  1. Heat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.



  2. Mix flour, cinnamon, and baking soda in a bowl.



  3. Add brown sugar, carrot, zucchini, and sultanas. Stir well.



  4. Pour in oil and beaten eggs. Mix until combined.



  5. Spread the batter in your prepared pan.



  6. Bake for 25-30 minutes until a toothpick comes out clean.



  7. Let cool, then cut into bars. Enjoy your tasty treat!


Low-Sugar Chocolate Sandwich Cake

Ingredients:

  • 1 cup whole wheat flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup honey or maple syrup
  • 1/4 cup Greek yogurt
  • 1/4 cup milk
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 tbsp melted coconut oil

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease two 6-inch cake pans.



  2. Mix the dry ingredients in a bowl: flour, cocoa powder, baking soda, and salt.



  3. In another bowl, whisk together honey, yogurt, milk, eggs, vanilla, and coconut oil.



  4. Combine wet and dry ingredients. Stir until just mixed.



  5. Pour the batter evenly into the prepared pans.



  6. Bake for 20-25 minutes or until a toothpick comes out clean.



  7. Cool the cakes in the pans for 10 minutes, then remove and cool completely.



  8. Spread your favorite low-sugar frosting between layers and on top.


Cranberry Cake Roll

Ingredients:

  • 9 egg whites
  • 1 1/2 tsp vanilla extract
  • 3/4 tsp cream of tartar
  • 1/4 tsp salt
  • 1 cup + 2 tbsp sugar
  • 3/4 cup cake flour
  • 2 1/3 cups fresh or frozen cranberries
  • 1 cup sugar (for filling)
  • 6 tbsp water
  • 2 tbsp cornstarch

Instructions:


  1. Preheat your oven to 350°F. Line a jelly roll pan with parchment paper.



  2. Beat egg whites, vanilla, cream of tartar, and salt until soft peaks form. Gradually add sugar and beat until stiff peaks form.



  3. Gently fold in flour. Spread batter in pan and bake for 15-18 minutes.



  4. For the filling, cook cranberries, sugar, and 4 tbsp water until berries pop. Mix cornstarch with remaining water and add to cranberry mixture. Cook until thick.



  5. Turn cake onto a towel dusted with powdered sugar. Roll up and cool.



  6. Unroll cake, spread with filling, and re-roll. Chill for 1 hour before serving.