Do you think sugar makes kids hyper?
It’s a widely-held belief that sugar makes kids act crazy, but I’m not sure I believe it. Especially at birthday parties, with all the presents and balloons and ice cream and games… who wouldn’t get excited in such a revved-up atmosphere? And the experts are split: some swear childhood hyperactivity and sugar are linked, while others argue no solid evidence exists to back up the theory.
No matter the truth, there are still many other reasons to be wary of America’s favorite sweetener. Excess sugar consumption has been linked to gum disease and cavities, blood sugar spikes, mood swings, Diabetes, and obesity (which can lead to high cholesterol, heart disease, etc.).
One thing is certain: as a whole, we are consuming way too much sugar. According to a study conducted by Family Circle, the average teen is taking in roughly five times the AHA’s recommended daily sugar limit of 6-9 teaspoons. And eating sugar leads to craving more sugar: Penn State researchers found that the more sugar children consumed, the less they ate vegetables, fruits, and other healthy foods.
So what’s a sugar-craving, health-conscious dessert lover to do?
Have a piece of cake!
That’s what.
With a light and fluffy texture, the following healthy cake recipe can hold its own against any boxed birthday cake mix. It’s been kid-tested and approved, so you know it must be good. Yet it offers you fiber, selenium, manganese, and protein… all while tasting like real, sugary birthday cake!
The cake above is frosted with my recipe for Healthy Strawberry Frosting.
(No, I don’t think it’s bad to have a slice of processed, sugary, white-flour birthday cake every now and then. But if you can make a healthy cake that tastes just as good, why not save your empty sugar calories for something else?)
Kid-Approved Healthy Cake
Adapted from Homemade Donuts.
- 1 1/3 cups milk of choice (320g)
- 1 1/2 tbsp white or apple cider vinegar (23g)
- 1 tbsp pure vanilla extract (15g)
- 1/4 cup plus 1 tbsp veg or melted coconut oil (50g)
- 2 loosely-packed cups spelt or all-purpose flour (or Bob’s gf, plus 1 tsp xantham gum) (240g)
- 1 tbsp baking powder
- 1/2 tsp salt
- 2/3 cup xylitol or sugar of choice (140g)
- 1/8 tsp pure stevia, or 1/4 cup more sugar of choice
- jam, frosting, sprinkles or Hannah’s Homemade Sprinkles
Healthy birthday cake recipe: Preheat oven to 350 F, and line two 8-in round pans (or one 13×9) with parchment paper. Combine first four ingredients in a small bowl, and whisk well. Set aside. In a large mixing bowl, combine remaining ingredients and stir very well. Pour wet into dry, stir until just evenly combined, pour into the pans and immediately put in the oven. Bake around 22 minutes, or until cakes have risen and no longer look undercooked. Allow to cool 10 minutes, then gently go around the sides with a knife and invert the pans onto large plates. (The frosting recipe I used is linked directly under the second photo of this post. If you use that particular recipe, I recommend frosting the cake just before serving.)
View Healthy Cake Nutrition Facts
For more specifics on the amount of sugar in this healthy white cake recipe–even if you use all sugar and none of the optional substitutes–see the nutrition facts above.
For the birthday cake photoshoot, I called my roommate at work and asked her if she knew where the matches were. Her response was a suspicious “Why are you looking for matches?”
Ever since I set a pot on fire about a year ago, she doesn’t trust me with matches. 😕
Link of the Day: 14 Homemade Larabar Recipes
Just wanted to say this is my GO-TO cake/cupcake recipe. It is perfect and so versatile when you consider all the different toppings, frostings, and add-ins you can use. I Every time I bring it to a party, at least one person asks for the recipe. Thank you for posting this!
Hi! I will be trying out this cake recipe in Denver, which has a high altitude (5,000+ ft). Should I make any modifications to the recipe, with that in mind? Thanks
I was asked to make a healthy birthday cake. This recipe looks like just what I need. But help me out with a healthy frosting which seems like an oxymoron. tia
Healthy frostings!! https://lett-trim.today/category/healthy-frosting-recipes/%3C/a%3E%3C/p%3E
Hi Katie, ur cake looks fabulous. I tried but not sure what went wrong. Mine turned out firm and springy rather than fluffly. The changes I’ve made are using a 8″square pan, cos I don’t have 2 round 8″. Also I used less sugar cos I like it less sweet, used 1/3 cup brown sugar and 1/3 cup coconut sugar. I baked for almost 35 min until almost no crumbs came out fr the skewer stick. Any idea what I’m doing wrong? Mayb i baked it for too long? I’m really scared to undercooked as end up with a sticky texture. Thanks!
Btw, it does taste sweet enough for me though I cut away 1/4 cup of sugar. Sugar has a strange effect on me, it makes me cranky. Plus I’m baking for someone with diabetes, hence I want to reduce sugar as much as possible, without compromising on the texture.
You made changes to the recipe (big changes) and therefore how can you blame the recipe for a negative turnout when you did not follow the recipe directions?
My advice would be to read Katie’s FAQ page at the top of the blog. And when you make a recipe, it is always a good idea to make it exactly as written at least the first time you try it. After you see how it is supposed to turn out, then you can experiment with a recipe.
thanks Unofficial CCK helper. being inexperienced, I didn’t realise the cut in sugar is a huge change. but certainly no offense meant and no doubt that this is a good recipe. I should have tried the other recipes available with lower sugar than this to meet my dietary requirements rather than altering the sugar. and so blur of me, just realise that if I were to make 1 layer, should use 13×9.
Baking is a bit different than just cooking. There are chemical reactions between the ingredients, and sugar and fat do provide some of the fluff and texture of the cake. In a recipe that doesn’t use eggs, like this one, it is important to follow the recipe as-is. If a person with special diet needs can’t eat a full-size piece maybe that’s the compromise for the cake turning out correctly.
Hey!
Love your site – the recipes are so easy, they’re great when you just want something yummy but whipped up in less than an hour!
Ive a question though and its regarding mannnnnnnny of your recipes – why do you always call for one tablespoon of vinegar? i understand that you might call for it in recipes that contain baking soda – but even the ones wher eyou only use baking powder, you still use vinegar? what base does the acid ie. vinegar react with? because the baking soda in the baking powder is reacting with the acid already in the baking powder (so the acid/base reaction that occurs with the baking powder is all used up – theres nothing left for the vinegar to react with!)
Im all confused! :(:(
Would this work if I did it all in one tin instead of double layer? And if it would, how much longer would it take! Thank you! Looking forward to making this with white spelt flour, xylitol and “better than peanut butter” to frost. (btw how much frosting would i need? One recipe? More, less?)
I don’t get sugar highs. I get sugar LOWS 🙁 bummer, right?
I was looking at your chocolate/cauliflower cake and this for my son’s birthday in the next few days. I really prefer this recipe better, but he wants chocolate. Any suggestions?? I also plan on using your strawberry frosting recipe (which works GREAT, since he wanted pink!), but wasn’t sure how much to make for a cake since the recipe is just for the shots!
SO glad I found your blog by the way, and thanks for creating it!
Try either the 100 calorie chocolate cake recipe or the Chocolate Obsession Cake in Katie’s cookbook, which is one of the best things I’ve ever eaten. If you have the book, I highly recommend it!!
https://lett-trim.today/2014/09/08/100-calorie-chocolate-cake/%3C/a%3E%3C/p%3E
Hi love the look of this! But since I am not vegan I don’t mind the addition of eggs would that work in this recipe? And how much egg should I put in? I just like the softness of cakes with egg
This looks AMAZING. Just one question: do you use liquid or powdered stevia?