Healthy Cakes To Try

Malvika Padin

Story By: Writer, Blogger

"While we try to teach our children all about life, our children teach us what life is all about."

- Angela Schwindt


Do you have an insatiable sweet tooth? Are you a dessert connoisseur? Do you somehow want to feed your sugar addiction but still be healthy? Look no further than these delicious yet healthy cake recipes!


It’s often hard to connect the idea of moist, flavourful cakes with wholesome nutrition and health. But healthy cakes exist. Here are five of the best and easiest recipes for yummy cakes that are also healthy: 


  • 1)  Yogurt Cake : 


Yogurt Cake


With simple prep, inexpensive ingredients and a good shelf life, a yogurt cake is a one-bowl recipe. 


What do you need?


  • Yogurt


  • All-purpose flour 


  •  Eggs 


  •  Baking Powder


  • Unrefined cane or regular sugar


  • Vegetable oil


  • Lemon zest


  • Pinch of salt


  • Vanilla essence


  • Optional : Apricot or orange jam 




  • Plain, low-fat, or flavoured yogurt with a “pourable” consistency is best. Try to avoid Greek yogurt as it tends to be too thick and makes the cake too dense.


  • While regular all-purpose is best for the recipe, you can use gluten-free options such as rice flour to great effect. 


  • Use eggs at room temperature or matching the temperature of the other ingredients to avoid curdling the batter. 


  • Unrefined cane sugar is less processed than white sugar and tends to be healthier. But you can use any kind of sugar you have on hand. 


  • Unprocessed oil such as expeller-pressed canola oil or cold-pressed olive oil, produced naturally through mechanical pressing are the healthiest options as they aren’t processed with intense chemical solvents.


How to make your yogurt cake : 


  • Mix eggs and sugar in one bowl


  • Stir in vegetable oil, yogurt, lemon zest, and vanilla essence


  • Whisk the flour, baking powder, a pinch of salt together and add to the bowl


  •  Mix dry ingredients and wet ingredients until just combined. (Don’t overmix as this makes the cake too dense and glutenous)


  •  Scrape batter into a loaf pan and bake for 35-40 minutes 


  • Glaze with warm apricot or orange jam


Preparing the glaze


  • This is optional but it adds to the refreshing, zesty flavour of the lemon. 


  • For the apricot/orange glaze, put some of the jam into a saucepan and heat gently on a low flame until melted into a consistency resembling runny honey. Brush it on straight away to avoid hardening of the glaze due to air. 


  • Added bonus : If you aren’t keen on glaze, you can add anything else to the yogurt cake – dark chocolate chips, spices, orange zest etc – to jazz up the flavour. The options are really endless with this one.


Storage/Shelf Life : 


  • At room-temperature, in an air-tight container, the cake will last up to 3-4 days. While refrigeration is not recommended as it dries out this particular cake, the recipe allows it to be frozen. 


  • Wrap up slices of the cake in plastic wrap/cling film and store in the freezer in an airtight container for up to 1 month.


  • 2)  Carrot Cake :


  Carrot Cake


Looking for a fuss-free, tasty carrot cake recipe? Here you have it! This is a light, fluffy carrot cake that’s quick to make, with low calories and lots of fibre.


What do you need ?




      Whole wheat or all-purpose flour

      Cane or white sugar

      Unrefined canola oil

      Lemon zest

      Vanilla extract

      Salt & Baking powder




      Depending on what saves you time, you can cut the carrots into chunks or slice them. You don’t need to peel them. 


      A food processor helps you simplify the prep process to blend and bake. 


How to make your carrot cake :


      Preheat the oven to 360 F

      Blend eggs, carrots, sugar, oil, vanilla essence and lemon zest

      Whisk flour, baking powder, and salt

      Add dry ingredients to the wet ingredients by one-thirds, blending for a few seconds after adding each third.( Don’t overmix)

     If you decide to add any optional ingredients like chocolate chips or chopped nuts, add them at this step and fold them in only a few seconds just to combine. 

      Scrape the batter into the prepared cake pan

      Bake for about 30-35 minutes.


 Variations you can try : 


If a plain carrot cake isn’t exciting enough for you. Try a combination of carrot and lemon. Feel free to add other flavour enhancers like orange zest, cinnamon, almond essence, walnuts, or even dark chocolate chips. 

Storage/shelf life : 


Carrot cake keeps well for up 3-4 days at room temperature, in an airtight container. It’s freezable and can be frozen for up to a month wrapped in clingfilm and in an airtight container. Similar to the yogurt cake, don’t refrigerate.


  • 3)  Apple Cake : 




A moist, fruity, rich cake which reduces risk of chronic illnesses? The answer is this budget-friendly apple cake which costs approximately  $ 5.50 for about 8-10 servings of scrumptious goodness all around. 


What do you need?



      All-purpose flour or spelt flour

      Plain yogurt


      Cane sugar

      Vegetable oil



      Baking powder + salt

      Optional : Warm apricot or lemon jam




      The combination of apples and yogurt gives us a cake that’s rich in vitamins and antioxidants that’s also rich in calcium. Use 4 large apples + 1 cup of yogurt.


      To make the cake as wholesome and healthy as possible. Use plain yogurt with no additives, and unrefined cane sugar.


      You can also substitute all-purpose flour with nutritious whole grain flour like light spelt, which also adds an interesting nutty flavour to the cake. 


How to make your apple cake : 


    STEP 1:


      Peel, core, and cut the apples into 1/2 or 1/4 inch slices

      Mix with lemon juice and cinnamon


      STEP 2:


      Make the batter using the one-bowl method : 


  • With all ingredients at room temperature, mix, eggs, yogurt, sugar and oil in a bowl. 
  • Whisk flour, baking powder and salt and add to the bowl. Don’t overmix, simply stir until combined. 


      Scrape the batter into the cake pan

      Arrange the apple slices in concentric circles

      Dust with cinnamon and bake for 35-40 minutes

      Brush glaze on warm cake to give the cake a golden colour.


Making the glaze :This is an optional step but melting some apricot or lemon jam in a pan on low heat and brushing it over the cake gives a warm, hearty look. 


Storage/shelf life :


Apple cakes tend to stay moist and well for up to four days at room temperature in an airtight container. It can be frozen as well and last up to a month. 



Read :-How To Start A Cake Baking Business From Home


4)  Hazelnut and Fig cake :



This healthy vegan cake makes perfect use of seasonal figs. Experience the flavour of the jar of Nutella calling your name with the healthier nut version with a generous number of fruity figs to elevate the flavour.


What do you need?

    Light spelt flour

    Hazelnut meal

    Coconut sugar

    Baking powder

    Vanilla essence/powder

    Ground cardamom

    Oat or nut milk

    Olive oil

    Fresh figs 




      You can use ground cinnamon instead of cardamom 


    While figs are part of the recipe, you make this cake with sliced apples, pears or stone fruits like peaches, plums or apricots. 


How to make your hazelnut & fig cake : 


      Preheat the oven to 175 C / 350 F 

      Cut the figs in half. 

      In a large bowl, combine two cups of flour, one cup of hazelnut meal, ¾ cup of sugar, two teaspoons of baking powder, ½ teaspoon of vanilla, and ¼ teaspoon of cardamom.

      In another bowl whisk the milk and oil together. 

      Add the milk mixture to the dry ingredients and gently whisk until combined. 

       Place the halved figs onto the cake, cut side up. 

      Bake for 50-55 minutes, or until golden.


Storage/shelf life : 


This cake is best at room temperature, but it can be refrigerated and will keep well for up to three days.


5)  Beetroot & Chocolate Cake :




Not a fan of vegetables in your cake? Well, let this very nutritious and even more delicious beetroot and chocolate cake change your mind! Chocolaty yet loaded with veggies, this rich, moist cake can be made with a food processor in a quick, easy blend and bake steps. 


What do you need?


      Beetroots (canned or vacuum-packed)

      All-purpose flour or whole wheat flour



      Vegetable oil

      Cocoa powder

      Baking powder

      Optional : Dark chocolate bar or chips , vanilla essence




      You can use an “all-in-one” method with this cake. Add all ingredients into a food processor and whiz until mixed into a cake batter. Saves time and clean-up. 


      But note you have to throw in the ingredients in a particular order, because you don’t want to overmix, activate gluten and ruin your light texture.


How to make your beetroot and chocolate cake : 


      Preheat the oven to 360 F

      Blend beetroots, egg, sugar, oil, vanilla essence, and cocoa powder into a food processor

      Whisk flour, baking powder, and a pinch of salt. (Measure accurately)

      Add the dry ingredients to the wet ingredients

      Blend just until combined. (Don’t overmix)

      Pour the batter into a greased cake pan and bake for 30-35 minutes

      Add a homemade chocolate glaze 


Making the glaze : This is an optional step that makes your cake even more tasty. Melt a dark chocolate bar or chips in a microwave or using the double-boiler method and pour over the top to give the cake a richer look – making you forget there’s even a vegetable in there! 


Storage/shelf life : 


The cake keeps well for 3-4 days at room temperature, in an airtight container. It is freezable, but if you choose to freeze it, it might be best to skip the chocolate glaze as freezing alters the texture of the chocolate. 




There you have it – few of many delicious, easy-to-make, healthy cake recipes, with many similar recipes that use berries, rhubarb, zucchini, bananas and more.

So, what are you waiting for? Get ready to bake and enjoy moist, tasty and healthy cakes that you’ll want all the time! 


Read:-Difference Between Cheesecake and Cake

Malvika Padin

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