10 Healthy and Delicious Birthday Cake Recipes

🎉 Healthy Cake Recipes to Celebrate Our 1st Birthday – Guilt-Free, Delicious & Packed with Nutrition!    

It’s our 1st birthday at Zing Wellbeing — and what better way to celebrate than with healthy cake recipes that taste amazing and support your wellbeing?

If you love cake but want to skip the sugar crash and stay on track with your health goals, you’re in the right place. We’ve put together a collection of our best nutritious cake recipes — each one created with gut-friendly, high-protein, and hormone-supportive ingredients.

From flourless chocolate cake to high-fibre banana bread and refined sugar-free carrot cake, these recipes prove you can have your cake and feel good too!

We hope you LOVE the cake recipes and we can't wait to see the photos of them

Healthy and Delicious Birthday Cake Recipes

Lemon drizzle cake

Serve: 6

Ingredients: 

• 35 ml grapeseed oil
• ⅔ cup (75g) plain flour 
• 2 tsp baking powder
• ⅓ cup (40g) ground almond
• ¼ cup (25g) polenta 
• 1 lemon, zested and juiced
• 1/4 cup honey 
• 1 large eggs
• 100g greek yoghurt
  ½ cup honey
• 30 ml water
•  1 tbsp fresh lemon juice
• 1/4 tsp grated lemon zest

Method

1. Heat oven to 180C/160C fan. Lightly oil a 14cm round x 5cm deep cake tin and line the base with baking parchment. 
2. In a large bowl, combine flour, baking powder, ground almond, lemon zest and polenta
3. Beat the eggs in a bowl, then stir in honey and yogurt.  Slowly adding oil. 
4. Add the wet mixture to the dry flour bowl and stir to combine. Don’t overmix! 
5. Bake for 35 mins or until a skewer inserted into the centre of the cake comes out clean. 
6. To make the syrup: combine honey, water, lemon juice, and zest in a small saucepan. Cook over medium heat, stirring occasionally until the mixture is  thickened and syrupy.
   
7. Remove the cake from the oven and let it cool down. 
8. Use a skewer to make lots of small holes all over the top of the cake. Slowly spoon over the lemon syrup and let it soak in. And brush the edges and sides of the cake. 

Macros per serve

• Calories 246 kcal
• Protein 4.9 g
• Carbohydrates 27.6 g
• Fat 13.1 g
• Fibre 1.4 g

Health Benefits 

Almond Meal (Ground Almond) contains healthy fats (monounsaturated)is high in Vitamin E – an antioxidant that supports skin and immune function and a good source of fibre and magnesium. May help reduce cholesterol and improve blood sugar control.

Polenta (Cornmeal) adds texture and mild sweetness and is a source of complex carbs. Contains carotenoids (lutein and zeaxanthin) beneficial for eye health.

Lemon is high in vitamin C – supports immunity and skin health and contains citric acid, which may help with mineral absorption. Zest provides flavonoids, which are anti-inflammatory and antioxidant.

Honey is a natural sweetener with antioxidants and may have mild antibacterial properties.

Greek Yoghurt is high in protein and calcium, contains probiotics, supporting gut health

30 Minute Healthy Chocolate Cake

Serve: 6

Ingredients:

• 1 cup sweet potato, mashed 
• 1 cup plain flour
•  1 1/2 tsp baking powder
• ½ cup cocoa powder
• ¼ tsp salt
• ¼ tsp baking soda
• 3 eggs, whisked
• 1 tsp vanilla
• ½ cup coconut oil
• ½ cup honey 

Chocolate mousse ganache

• 2 avocados, ripe
• ½ cup cocoa powder
• ½ cup honey 

Method

1. Line the bottom of a 20cm round cake pan with baking paper.
2. Preheat the oven to 180C
3. Combine the flour, cocoa powder, salt & baking soda in a medium bowl.
4. In a medium bowl, combine eggs, vanilla, oil, honey and sweet potato
5. Add to the dry ingredients and mix again.
6. Pour the batter into the baking pan and bake for 18-20 minutes.
7. Remove from the oven and let it cool down completely.

To make the frosting: Pulse avocado, cocoa powder and honey in a food processor until smooth.

Spread the frosting all over the top and sides. Slice to serve!

Macros per serve

• Calories 471 kcal
• Protein 7g
• Carbohydrates 47.6 g
• Fat 29.8 g
• Fibre 7.1 g

Health Benefits 

Sweet Potato is rich in beta-carotene (vitamin A) – supports vision and immunity. Provides natural sweetness and moist texture. Contains fibre, potassium, vitamin C, and antioxidants

Eggs complete source of protein and essential amino acids. Contain choline, beneficial for brain and liver function.  

Coconut Oil Rich in medium-chain triglycerides (MCTs) for quick energy. Adds moisture and richness. Some antimicrobial properties (lauric acid).

Honey Natural sweetener with antioxidants and trace minerals. Supports gut and respiratory health in moderation.

Watermelon Fruit Cake

Serve: 6

Ingredients:

• 1 watermelon
• 2 cups Greek yoghurt  (DF, V, is required)
• 1 cup blueberries
• 2 cups strawberries
• 1 small kiwi fruit

Method:

1. Remove the hard peel of a watermelon slice and then work around it to give it a nice round cake look.
2. Spread Greek yogurt over and around the cake as you like. Arrange the fruit the way you prefer.
3. Slice to serve immediately

Macros per serve

• Calories 132 kcal
• Protein 7g
• Carbohydrates 18.4 g
• Fat 2.9 g
• Fibre 2.7 g

Health Benefits 

Watermelon is extremely hydrating (over 90% water), Rich in lycopene, an antioxidant linked to heart and skin health. Contains vitamin C, A, and citrulline (supports blood flow)

Strawberries are an excellent source of vitamin C, manganese, and antioxidants. Support immune health, skin repair, and inflammation control. Naturally low in sugar and high in fibre.

Blueberries are High in anthocyanins, linked to brain and heart health. Provide fibre, vitamin K, and vitamin C. Anti-inflammatory and protective against oxidative stress

Kiwi Fruit is very high in vitamin C, more than oranges per gram, contains actinidin, an enzyme that supports digestion. Good source of fibre, potassium, and vitamin E.

Carrot Cake Roll  

Serve: 8

Ingredients

• ⅔ cup plain flour
• 2 tbsp protein powder
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ¼ tsp ground nutmeg
• ⅛ tsp ground clove
• ½ tsp ground cardamom
• ½ tsp kosher salt
• 1 tsp baking powder
• ½ tsp baking Soda
•  1/2 cup coconut sugar
• 1.5 cups grated carrots
• 3 eggs
• 3 tbsp coconut oil
• 1 1/2 tsp vanilla extract

Filling

• 120g softened cream cheese
• ½ cup blended cottage cheese
• 2 tablespoons vanilla protein powder
• 1 1/2 tablespoon honey 

Method:

1. Preheat the oven to 180C and prepare a roll pan with parchment paper.
2. Place the grated carrots and coconut sugar in a bowl and mix to combine. 
3. In a large bowl, combine flour, salt, spices, baking powder, and baking soda in
4. Add the eggs, oil and vanilla to the carrots and mix to combine.
5. Slowly add the dry ingredients into the wet. 
6. Pour the batter into the prepared roll pan.
7. Bake at 180C for 10-15 minutes.
8. While the cake is in the oven, sprinkle ¼ cup of powdered sugar onto a clean kitchen towel.
9. Remove the cake from the oven and let it cool down for 5-7 minutes.
10. After 5 minutes, carefully flip the cake out of the pan onto the kitchen towel.
11. Roll the cake and place it seam-side down to cool completely, about an hour.
12. Once the cake has cooled, slowly, unroll it. Spread the cream cheese frosting.
13. Roll the cake back up and sprinkle it with powdered sugar.
14. Slice and enjoy.

Macros per serve

• Calories 257 kcal
• Protein 10.2g
• Carbohydrates 24.5 g
• Fat 12.6g
• Fibre 2.8 g

 

Health Benefits 

Carrots are high in beta-carotene (vitamin A), essential for eye and skin health. Rich in fibre, especially insoluble, promoting digestion. Adds natural sweetness and moisture.

Eggs provide complete protein and essential nutrients like choline and B12. Help bind and leaven the cake naturally.

Coconut Oil contains medium-chain triglycerides (MCTs) for quick energy. Adds richness and moisture.

Coconut Sugar lower glycaemic index than refined sugar. Contains small amounts of iron, zinc, and potassium.

Warming Spices (Cinnamon, Ginger, Nutmeg, Clove, Cardamom) Anti-inflammatory and may support blood sugar regulation. Help improve digestion and add rich aroma/flavour depth.

Lemon-Blueberry Cake

Serve: 8 

Ingredients

• 1 cup plain flour

• 1/2 cup whole-wheat flour

• 2 tsp baking powder

• ¼ tsp salt

• 2 lemons

• ¾ cup cottage cheese

• 2 eggs

• 1/2 cup coconut sugar 

• 2 cups fresh blueberries

• 6 tablespoons unsalted butter/coconut oil, melted

Method

1. Preheat the oven to 180C. Coat a 9-by-5-inch loaf pan with butter and line with parchment paper. 
2. Combine all-purpose flour, whole-wheat flour, baking powder and salt together in a large bowl.
3. Grate both lemons and place in a medium bowl. Juice 1 lemon to equal 2 tablespoons of juice and add to the medium bowl. 
4. Slice the remaining lemon into thin rounds and remove seeds.
5. Add cottage cheese, eggs and coconut sugar to the lemon zest bowl, whisk until combined.
6. Pour the wet ingredients into the dry ingredients, mix then fold in blueberries and melted butter.
7. Transfer the batter to the pan, top with the lemon slices and about 1 tbsp coconut sugar.
8. Bake until the top is golden-brown, about 1 hour. Let cool before slicing.

Macros per serve

• Calories 234 kcal
• Protein 5.9 g
• Carbohydrates 30.1 g
• Fat 10.3 g
• Fibre 2.4 g

Health Benefits 

Lemon (juice + zest) is rich in vitamin C, supporting immune and skin health. Citrus flavonoids offer antioxidant and anti-inflammatory benefits.

Blueberries are high in antioxidants (anthocyanins) linked to brain and heart health and a good source of vitamin C, vitamin K, and fibre. Low in calories, high in phytonutrients.

Cottage Cheese is an Excellent source of casein protein (slow-digesting). Rich in calcium, B12, and selenium. Adds moisture and protein without much fat. 

Coconut Sugar is Lower glycaemic index than refined sugar, contains trace minerals (potassium, zinc, iron).

Flourless chocolate and orange cake

Serve: 6

Ingredients: 

• 1 orange
• 3 eggs, separated
• ⅔ cup (120g) coconut sugar 
• 1 ½ cups (140g) almond meal
• 1/2 cup (60g) raw cacao powder
• 1 tsp baking powder
• Pinch of salt

Method

1. Place the orange in a small saucepan and cover with cold water. Bring to the boil and then reduce heat to simmer for 2 hours until tender. (Add more water if needed) 
2. Drain and let it cool completely then chop and discard the pips.
3. Meanwhile, preheat the oven to 170C. Grease a 20cm springform cake pan.
4. Process the egg yolks, sugar and orange until smooth and well combined. Add the almond meal, cacao powder, baking powder and salt. Process and transfer to a large bowl.
5. Beat the egg whites in a bowl until stiff peaks form. Gently fold the egg white into the chocolate mixture in batches. Don’t overmix. 
6. Pour into the prepared pan, shake to smooth the surface. 
7. Bake for 35 minutes or until a skewer inserted into the centre comes out clean.
8. Let it cool down and dust with extra cacao powder. 

Macros per serve

• Calories 256 kcal
• Protein 7.4 g
• Carbohydrates 18.8 g
• Fat 17.4 g
• Fibre 4.2 g

 

Health Benefits 

Orange (whole, with zest and juice) is high in vitamin C, supporting immunity and collagen production, contains soluble fibre (pectin) which supports gut and heart health

Eggs provide choline, B vitamins, and healthy fats.

Coconut Sugar is lower glycaemic index than regular sugar. Contains trace amounts of iron, zinc, potassium, and antioxidants.

Almond Meal is high in monounsaturated fats and vitamin E and provides plant-based protein and fibre. Supports satiety and blood sugar balance

Raw Cacao Powder is exceptionally rich in antioxidants (flavonoids) Contains magnesium, iron, and mood-boosting theobromine. Anti-inflammatory and supports cardiovascular health.

Banana Bread with Chia Seeds

Serve 9 slices 

Ingredients

• 1 1⁄2 cups spelt flour 
• 1⁄2 cup coconut sugar

• 1⁄4 tsp bi-carb soda
• 1⁄2 tsp cinnamon
• 1⁄2 teaspoon good quality nutmeg powder 
• 125g grass fed butter

• 1⁄4 cup almond milk 
• 2 ripe bananas, mashed

• 1 egg

• 2 tbsp chia seeds 
• A good pinch of salt 

Method

Preheat oven to 180c and line a bread tin. 

Place all the dry ingredients into a large bowl and stir to combine. Melt the butter in a small saucepan on low until just liquid-do not overheat or let it boil. Set aside to cool slightly. 

Add milk, bananas, egg, chia seeds and salt to dry ingredients and mix. Add butter and stir for just a few minutes until the mix has come together. Do not over mix. 

Cook in the oven for around 45 minutes or until the cake is firm to touch. 

Once cooled, slice and freeze in individual portions.

 

Benefits

Chia seed is the ultimate seed and is thought to be the most nutritious food in the world. Full of omega 3, 6 and 9, antioxidants, protein, calcium, protein, magnesium and fibre, these little miracle seeds are anti- inflammatory, blood sugar balancing, satiating and great for detoxing the gut and bowels. Adding cinnamon to this bread means it will help keep blood sugar levels on an even keel throughout the day and help stop those cravings in their tracks!

Nutritional value per Serve

• 248 Kcal 
• 4g Protein 
• 13g Fat 
• 30g Carbs 
• 2.2g Fibre

Healthy Fruit Pizza  

Serves: 8

Ingredients

For the Crust:

• 2 cups oats (160g)
• ½ cup almond flour (60g)
• 2 tbsp coconut oil (24g)
• ¼ cup honey (120g)
• 1 tsp pure vanilla extract
• ½ tsp ground cinnamon
• A pinch of salt

For the Yogurt Filling:

• 1 cup Greek yogurt (245g)
• 1½ tbsp honey (30g)
• 1 tsp pure vanilla extract

Fruit Topping:

• 100g strawberries
• 2 small peaches or nectarines (200g) (or your preferred seasonal fruit)
• 100g blueberries
• 1 small kiwi (50g)

Method

1. Preheat oven to 180°C and line a round baking dish with parchment paper.
2. In a large bowl, combine oats, almond flour, cinnamon, vanilla, and salt.
3. Stir in the honey and melted coconut oil until well mixed.
4. Press the dough into the prepared baking dish firmly.
5. Bake for 10 minutes until lightly golden. Let cool completely.
6. In another bowl, mix the Greek yogurt, honey, and vanilla extract.
7. Spread the yogurt mixture over the cooled crust.
8. Arrange the fruit on top. Slice and enjoy immediately or chill before serving.

Macros per Serve (8 Serves):

• Calories: 250 kcal
• Protein: 8.6 g
• Carbohydrates: 37.8 g
• Fats: 8.4 g
• Fibre: 4.2 g

Health Benefits

Oats and fruit deliver prebiotic fibre, while Greek yogurt provides probiotics — a powerful combo for a healthier gut. Balanced Energy Release With complex carbs, healthy fats, and protein, this dessert fuels you steadily without spiking blood sugar.

Rich in Antioxidants & Vitamins.

Berries, peaches, and kiwi are loaded with vitamin C and polyphenols that support immunity and reduce inflammation.

Chocolate and beetroot cake

Serve: 6

Ingredients:

• 4 eggs

• 1/2 cup honey or maple syrup

• 1/2 cup coconut oil

• 1 tsp vanilla extract

• 250g beetroot, finely grated

• 3 cups (330g) almond meal

• ⅓ cup (60g) cocoa powder

• 3 tsp baking powder

Frosting 

• 2 ripe avocados

• 1/2 cup (75g) cocoa powder

• 1/2 cup light cream (DF version if required)

• 1/2 cup honey/ maple syrup

Method: 

1. Preheat the oven to 180°C. 
2. Grease a 20cm round cake pan and line with baking paper.
3. Whisk hazelnut meal, cocoa and baking powder in a large bowl. 
4. In a large bowl, combine eggs, honey, coconut oil, vanilla and a pinch of salt until smooth. Add beetroot and stir. 
5. Add the dry mixture to the beetroot mixture then stir to combine. 
6. Pour into the prepared pan.
7. Bake for 50-55 minutes or until a skewer inserted in the centre comes out clean. Set aside to cool.
8. To make the frosting, place all ingredients and a pinch of salt in the food processor and whiz until smooth.
9. Spread the frosting over the cake and sprinkle with extra cocoa if desired. 

Macros per serve

• Calories 457 kcal
• Protein 9.2 g
• Carbohydrates 30.7 g
• Fat 32.6 g
• Fibre 7.3 g

Health Benefits 

Beetroot is rich in nitrates – support heart health and blood pressure regulation. High in fibre, folate, vitamin C, and antioxidants like betalains, adds moisture and natural sweetness to cake.

Coconut Oil contains medium-chain triglycerides (MCTs) for quick energy. Supports healthy cholesterol when used in moderation.

Honey / Maple Syrup Natural sweeteners with antioxidants and trace minerals, gentler glycaemic response than refined sugar.

Eggs area high-quality complete protein and rich in choline, important for brain and liver function.  

Almond Meal is High in monounsaturated fats, vitamin E, magnesium, and fibre. Gluten-free and low-carb flour alternative. Supports satiety and blood sugar regulation

Cocoa Powder is packed with flavonoids (antioxidants), may support mood and heart health. Provides intense chocolate flavor without added sugar.

 

Vegan Caramel Candy Bars

Serve: 8

Ingredients

• 3/4 cup almond flour
• 2 tbsp coconut flour
• 3 tbsp coconut oil
• 1 tbsp honey 
• A pinch of salt

Caramel Layer

• 1/2 cup cashew butter 
• 1/2 cup peanut butter
• 1/4 cup honey
• 1/3 cup coconut oil
• 1 tsp vanilla extract

Chocolate Coating

• 1/2 cup non-dairy chocolate chips
• 2 tsp coconut oil

Method

1. Preheat oven to 180C
2. To make the crust, mix almond flour, coconut flour, oil, honey and a pinch of salt together in a bowl. 
3. Flatten into a baking dish lined with parchment paper.
4. Bake the crust for 12-15 minutes. Remove from the oven and let cool down. 
5. For the caramel layer, whisk together all the ingredients and pour over the crust. 
6. Freeze the bars for 1-2 hours. 
7. Once they’re frozen, melt the chocolate chips with the coconut oil and pour over the caramel layer. Return to the freezer for 5 minutes.
8. Slice to serve!

Macros per serve

• Calories 355 kcal
• Protein 6.1g
• Carbohydrates 18.8 g
• Fat 29.3g
• Fibre 3.2 g

Health Benefits 

Almond Flour & Coconut Flour Low-carb, gluten-free flours rich in fibre and healthy fats.

Almond flour provides vitamin E, magnesium, and protein.

Coconut flour is high in insoluble fibre for gut health.

Cashew & Peanut Butter (Natural) Great source of healthy monounsaturated fats and plant-based protein. Contain magnesium, zinc, and B vitamins. Help with satiety and blood sugar stability.

Honey Natural sweetener with antioxidants, trace minerals, and antibacterial properties. Gentler on blood sugar than refined sugars.

Coconut Oil Provides medium-chain triglycerides (MCTs) for quick energy. Supports metabolism and has antimicrobial properties (lauric acid).

Non-Dairy Chocolate Chips Often made from cocoa solids and coconut sugar or stevia. Contain flavonoids, which support heart and brain health.

Choose 70%+ dark for best benefits

 

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