This vegan birthday cake is soft, lightly sweet, and perfectly moist, made without eggs, dairy, refined sugar, or traditional flour. It’s a wholesome celebration cake that feels indulgent while staying nourishing, making it ideal for birthdays, special occasions, or anytime you want a healthier dessert that still tastes like a treat.
Why You’ll Love This Recipe
This cake is naturally sweetened and relies on simple plant-based ingredients you may already have in your kitchen. The texture is tender and slightly dense, similar to a classic birthday cake, yet light enough to enjoy a generous slice. It’s easy to make in one bowl, suitable for many dietary needs, and customizable with your favorite frostings or toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Almond flour – 2 cups (200 g)
Baking powder – 2 teaspoons
Baking soda – 1/2 teaspoon
Fine sea salt – 1/4 teaspoon
Unsweetened plant-based yogurt – 1 cup (240 g)
Pure maple syrup – 1/2 cup (120 ml)
Coconut oil, melted and cooled – 1/4 cup (60 ml)
Vanilla extract – 2 teaspoons
Apple cider vinegar – 1 tablespoon
Unsweetened plant-based milk – 1/4 cup (60 ml)
Directions
Preheat your oven to 350°F (180°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides.
In a large mixing bowl, whisk together the almond flour, baking powder, baking soda, and salt until evenly combined.
Add the plant-based yogurt, maple syrup, melted coconut oil, vanilla extract, apple cider vinegar, and plant-based milk to the dry ingredients. Stir until a smooth, thick batter forms with no dry patches.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30 to 35 minutes, or until the center is set and a toothpick inserted comes out mostly clean with a few moist crumbs.
Remove from the oven and allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Servings and timing
Servings: 10 slices
Prep time: 10 minutes
Bake time: 30–35 minutes
Total time: about 45 minutes
Variations
For a chocolate version, replace 1/4 cup of the almond flour with unsweetened cocoa powder and add 2 extra tablespoons of maple syrup.
For a lemon birthday cake, add the zest of one lemon and replace the plant-based milk with fresh lemon juice.
For a layered celebration cake, double the recipe and bake the batter in two separate pans, then frost between layers.
For a nut-free option, substitute the almond flour with finely ground sunflower seed meal.
Storage/Reheating
Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, slice the cake and freeze in an airtight container for up to 2 months.
To serve after refrigeration, let the cake sit at room temperature for 20 minutes. Frozen slices can be thawed overnight in the refrigerator or for about an hour at room temperature.
FAQs
Can I make this cake completely sugar-free?
This cake uses maple syrup as a natural sweetener. You can reduce the amount slightly, but removing it entirely will affect both texture and flavor.
Is this cake suitable for people with diabetes?
The cake is lower in carbohydrates than traditional cakes, but portion control is still important. Always follow personal dietary guidance.
Can I use another oil instead of coconut oil?
Yes, light olive oil or avocado oil can be used in the same amount.
Does this cake taste like almonds?
The almond flavor is mild and balanced by the vanilla and maple syrup, especially once frosted.
Can I bake this in a square pan?
Yes, an 8-inch square pan works well. Baking time may vary slightly, so check for doneness.
What frosting works best with this cake?
Plant-based chocolate frosting, coconut whipped cream, or a simple yogurt-based frosting pair beautifully.
Why is apple cider vinegar used?
It reacts with the baking soda to help the cake rise and improves the crumb without adding flavor.
Can I make this cake ahead of time?
Yes, the cake can be baked one day in advance and stored covered in the refrigerator.
Is the texture moist or dense?
The texture is moist and tender, with a soft crumb that holds together well when sliced.
Can I add mix-ins like berries or chocolate chips?
Yes, fold in up to 1/2 cup of add-ins gently before baking.
Conclusion
This vegan flourless healthy birthday cake proves that celebration desserts can be both nourishing and delicious. With simple ingredients, an easy method, and a crowd-pleasing taste, it’s a recipe you’ll come back to for birthdays and beyond. Whether served plain or dressed up with frosting, it’s a joyful way to celebrate while staying true to wholesome, plant-based baking.
A wholesome and delicious vegan birthday cake made without flour, eggs, dairy, or refined sugar. Moist, naturally sweetened, and perfect for celebrations with a nourishing twist.
Ingredients
2 cups almond flour (200 g)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 cup unsweetened plant-based yogurt (240 g)
1/2 cup pure maple syrup (120 ml)
1/4 cup coconut oil, melted and cooled (60 ml)
2 teaspoons vanilla extract
1 tablespoon apple cider vinegar
1/4 cup unsweetened plant-based milk (60 ml)
Instructions
Preheat oven to 350°F (180°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides.
In a large mixing bowl, whisk together almond flour, baking powder, baking soda, and salt.
Add plant-based yogurt, maple syrup, coconut oil, vanilla extract, apple cider vinegar, and plant-based milk to the dry ingredients. Mix until a smooth, thick batter forms.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Notes
For a layered cake, double the recipe and bake in two pans.
Let the cake cool completely before frosting to prevent melting.
Use a light hand when adding mix-ins like berries to avoid sinking.
