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Eat Well Jul. 1. 2013
Desserts

Fruit-fetti Birthday Cake

Jul. 1. 2013
Desserts
McKel Hill

McKel Hill

MS, RDN, LDN, Dietitian

Hey all you beautiful people, guess what yesterday was? It was my BIRTHDAY! Wooo. And who says you can’t make your own birthday cake in celebration? Even if your day-o-birth doesn’t fall in the month of July, keep this recipe in your index for a quick, healthy, and truly satisfying birthday cake for your loved ones. Show them that you truly wish them many more happy and healthy years of living by making this Fruit-fetti Birthday Cake which can be paired with BanaNO Cream to please their taste buds but also keep their beautiful body happy from the inside out.

When I was younger, since my birthday is only a couple days before July 4th, my mother would also make me cakes that involved the colors red, white, and blue OR chocolate (I mean, that’s always a winner with me). She would typically lay the fruits (raspberries, blueberries) and icing in a flag design, now you know where I got some of my philosphy of having fun in the kitchen  from. I’m all about indulging once in a while and enjoying all the sweet treats life has to offer, but often times when you have a birthday you’re given the ENTIRE cake to take home and one day of your birthday soon turns into a week of birthday cake… that is what I call overindulging.

With this recipe, you can literally eat the whole entire cake and it would be less calories than a typical store bought piece of cake. But I’m not promoting you eat the whole cake in one sitting… spread it out a little (haha). This cake is not only high in fiber (especially from the coconut flour which you can read more about here), but also high in protein. Just a forward, if you’re expecting a super rich cake, this is may not be the recipe for you. This cake recipe satisfies all the sweet cravings with a lighter spongey cake texture, without being as “heavy” on digestion or calorically dense as traditional cakes.

Fruit-fetti Birthday Cake
Recipe Type: dessert, cake
Author: McKel Hill, MS, RD, LDN
Prep time:
Cook time:
Total time:
Serves: 2
A classic birthday cake flavor wrapped into a healthy cake! Yes you can have your cake and eat it all too!
Ingredients
  • 1/4 cup coconut flour
  • 1/2 cup vanilla almond milk
  • 1 organic egg
  • 4 organic egg whites
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 dash of cinnamon
  • 1 Tbs. zest of lemon
  • 2 tsp. vanilla extract
  • 1 Tbs. local honey
  • stevia (to taste/sweeten)
  • pinch of salt
  • INSIDE FRUIT-FETTI (optional):
  • simply take frozen fruit in a variety of colors (mango, raspberries, blueberries, pineapple, etc.) and roughly chop about 1/4 cup total.
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease a round baking pan. You may use any shape you desire.
  3. Combine all the wet ingredients in a large mixing bowl (eggs, almond milk, vanilla). Whisk until combined.
  4. Stir in dry ingredients (all remaining ingredients), and stir until combined.
  5. NOTE: with coconut flour, the batter may initial look and feel like it’s very thin and watery. This will change as the coconut flour starts to absorb the moisture. The overall batter will be thinner than a standard cake batter, this is desired. When baking it will come together.
  6. INSIDE CONFETTI (optional): take the 1/4 cup of frozen fruit confetti and gently stir into the batter.
  7. Bake for 30-40 minutes (depending on your oven settings), or until you can stick a knife/toothpick into the center and it comes out clean.
  8. Let sit and cool for about 10-20 minutes.
  9. Serve with BanaNO Cream (recipe on site)
  10. Garnish with fresh berries or sprinkles.
  11. Enjoy!
Serving size: 1/4 Calories: 85 Fat: 2 Carbohydrates: 8 (net 4) Sugar: 5 Sodium: 2 Fiber: 4 Protein: 7
Notes
Nutrition information contains honey and doesn’t contain “fruit-fetti” as the calories will be negligible.

 

What’s your favorite birthday treat? Share below, I love hearing your comments!

Have a great day,

xo McKel

The Recipe

Serves 2

Print

Ingredients:

  • 1/4 cup coconut flour
  • 1/2 cup vanilla almond milk
  • 1 organic egg
  • 4 organic egg whites
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 dash of cinnamon
  • 1 Tbs. zest of lemon
  • 2 tsp. vanilla extract
  • 1 Tbs. local honey
  • stevia (to taste/sweeten)
  • pinch of salt
  • INSIDE FRUIT-FETTI (optional):
  • simply take frozen fruit in a variety of colors (mango, raspberries, blueberries, pineapple, etc.) and roughly chop about 1/4 cup total.

Directions:

  1. Preheat oven to 350 degrees F.
  2. Grease a round baking pan. You may use any shape you desire.
  3. Combine all the wet ingredients in a large mixing bowl (eggs, almond milk, vanilla). Whisk until combined.
  4. Stir in dry ingredients (all remaining ingredients), and stir until combined.
  5. NOTE: with coconut flour, the batter may initial look and feel like it’s very thin and watery. This will change as the coconut flour starts to absorb the moisture. The overall batter will be thinner than a standard cake batter, this is desired. When baking it will come together.
  6. INSIDE CONFETTI (optional): take the 1/4 cup of frozen fruit confetti and gently stir into the batter.
  7. Bake for 30-40 minutes (depending on your oven settings), or until you can stick a knife/toothpick into the center and it comes out clean.
  8. Let sit and cool for about 10-20 minutes.
  9. Serve with BanaNO Cream (recipe on site)
  10. Garnish with fresh berries or sprinkles.
  11. Enjoy!

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Did you try it out?

Share Your Thoughts & Images

  • What a fun recipe! And I have all those ingredients on hand so I could actually just make a fruit-fetti cake right now just for fun — lol! Thank you again for another great recipe! Cheers!

  • Happy belated birthday! That’s a healthy way to celebrate ones birthday. I’ve never heard of coconut flour. I ll have to check that out at the local store.

    • Thank you dear! Oh yes, it’s my favorite baking flour to use, so high in fiber and protein! Best of luck finding it (or you can always find it online). 🙂

  • tala

    need to try this! But is it normal that there isn’t a sweetener of any kind haha?

    • Yes there is! Goodness, thank you for that catch (ha). You may use honey, stevia, sugar, etc. I like using stevia. It also pairs perfectly with the really sweet banaNO Cream recipe, perfect combination 😉

  • I am obsessed with alternative types of flour-y things. Never tried coconut flour but I am sure it tastes great! Sounds like there is some good nutritious value, too. I love almond meal to make crusts of desserts… I am sure you are well aware of the glory. What a cute cake though! I hope you had a great birthday… did you get to celebrate in person with your family or no? Happy 4th, boo!

    • Oh then you’d love working with coconut flour! It’s my favorite, but I do love almond flour for crusts like you said. My birthday was perfectly spent here in Nashville with my sweet and some friends, (family is in Ohio), but thanks dear I hope you have a great holiday too!

  • Victoria

    I’m loving this recipe, full creative … how many calories do it have? if I have a mood for something sweet I can eat without problem?

    • Thanks for catching that! Sometimes the nutritional information is deleted (silly blog). It’s updated and yes you can have this with no problem 😉

  • Gwen

    I’d love for a recipe of Ice NOcream cake!

  • Lucy

    FINALLY!!!! I have found the birthday cake of my dreams! I turn 21 on the 25th July and have been scouring the net for a cake which I can share with my family. I am recovering from an eating disorder, so I cannot put into words how important this is for me. Your recipe is a god send – full of nutritious goodness, which is what I strive for within my daily diet. I made this cake in cupcake form this afternoon and they were absolutely delicious! I filled them with homemade raspberry chia jam and cashew nut buttercream. Thank you SO much for providing me with this fabulous recipe.

    Kind regards,

    Lucy

    • Hi Lucy, I’m so glad you enjoy the recipe, it’s super simple and delicious without it leaving you feeling too full to enjoy your birthday times :). I also made the Flourless Blackberry Chocolate Cake for my birthday this year (just last week), check that one out too! xx

  • Ashley Johnson

    Hello from a fellow Nashvillian!

    Do you think I could successfully quadruple this cake and bake in a 9×13 glass dish?

    Use your site daily, you’re awesome!

    • Hello! Thank you so much, you should come by one of my supper clubs coming up! Hmmm… I don’t know if that’ll work but it’s worth a try. I would think it’d work best if you baked the layers all separate in smaller pans then stacked. This recipe is so old (per the photos) but a classic!

  • Victoria

    It is so amazing! Thank you so much for the recipe. So healthy and still my beloved fragrance of pastry <3 P.S. I would like to ask: could I replace coconut flour with some healthy alternatives like chickpea or buckwheat flour? Thanks again!

    • I’m glad you enjoyed it! Coconut flour is unique in that is soaks up a lot of moisture, so if you used other flours, you’ll have to adjust the liquid and I haven’t tested it with others 🙂

  • Liana

    This looks so amazing! I;m eager to try it out. I was wondering, what size pan did you use?

  • My birthday is on Friday and I’ve been looking for a recipe that is healthy and is yummy. And this seems like a check in both boxes. Thank you for posting this, definitely trying it out. Love the blog!

  • Carolina

    Hi! Just found out about your blog and I love it! I’ve tried to make gluten free cake before but it always goes kind of tough and dry the next day. I don’t know if and doing something wrong while baking it or if it’s the way I store it. Do you have any tips? Thank you so much! 🙂