Healthy Vanilla Banana Birthday Cake for Kids
This Healthy Vanilla Banana Birthday Cake for Kids is soft, fluffy, gluten-free, dairy-free, and lower in sugar than a traditional birthday cake. Naturally sweetened with ripe bananas and coconut sugar, it's made with simple, wholesome ingredients and is perfect for birthdays, toddler celebrations, or anytime you want a healthier homemade dessert the whole family will love.Notes:- Use very ripe bananas with lots of brown spots for the best flavor and moisture.- If your batter looks thicker than a typical cake batter, that's okay. It should be thick, but not dry or crumbly.- For an extra fluffy texture, bring eggs and yogurt to room temperature before mixing.
Servings 8 - 10
Ingredients
- 1 cup mashed very ripe banana (about 2 large bananas)
- 3 large eggs
- ¼ cup melted coconut oil slightly cooled
- ⅓ cup plain whole milk Greek yogurt or coconut yogurt
- ⅓ cup coconut sugar
- 2 teaspoons vanilla extract or vanilla bean paste
- 1 teaspoon apple cider vinegar
- 2-3 tablespoons milk of choice
- 1½ cups gluten-free 1:1 baking flour (I recommend using King Arthur Measure for Measure)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 350°F. Grease and line an 8 or 9-inch round cake pan with parchment paper.
- In a large bowl, whisk together banana, eggs, Greek yogurt, coconut sugar, vanilla extract, and apple cider vinegar until smooth.
- Slowly whisk in the melted coconut oil.
- Stir in the milk.
- In a separate bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, and sea salt.
- Add the dry ingredients to the wet ingredients and stir until just combined. The batter should be thick but easily spreadable. Avoid overmixing.
- Transfer batter to the prepared pan and smooth the top.
- Bake for 26–30 minutes, checking around the 24-minute mark. The cake is done when the center springs back lightly and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Allow the cake to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
- Chill before frosting (option to make my Healthy Chocolate Date Frosting recipe), if desired. Enjoy!
To Make Ahead & Store:
- Store the unfrosted cake tightly wrapped or in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Once frosted, store covered in the refrigerator for up to 5 days. For longer storage, wrap the unfrosted cake tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
Notes
Swaps & Substitutions:
- Greek yogurt: Plain whole milk Greek yogurt or plain unsweetened coconut yogurt both work well.
- Gluten-free flour: King Arthur Measure for Measure is recommended, but another gluten-free 1:1 baking flour with xanthan gum should also work.
- Coconut sugar: Substitute light brown sugar 1:1, if preferred.
- Coconut oil: Swap with melted avocado oil or another neutral oil.
- Milk: Use any milk of choice, including dairy, almond, oat, or coconut milk.
- Vanilla: Vanilla extract and vanilla bean paste are interchangeable.