HEALTHY BIRTHDAY CAKE
(Gluten-Free, Dairy-Free, Refined Sugar-Free Layer Cake)
KEY INFO:
Prep Time: 20-25 minutes
Cook Time: 25-30 minutes
Total Time: 45-55 minutes
Servings: 8-12 slices
Difficulty: Easy-Moderate
Cost: $15-25

DIETARY TAGS:
✓ Gluten-free
✓ Dairy-free
✓ Refined sugar-free
✓ Nut-free option available
EQUIPMENT NEEDED:
- 2 x 8-inch cake pans
- Large mixing bowls
- Whisk or hand mixer
- Parchment paper
- Cooling rack
- Alternative: Use a muffin tin for cupcakes

INGREDIENTS:
Dry Ingredients:
- 2 cups almond flour (240g) [or sunflower seed flour for nut-free]
- 1 cup oat flour (120g), certified gluten-free
- 1 tsp baking soda
- ½ tsp sea salt
Wet Ingredients:
- 4 large eggs, room temperature
- ¾ cup maple syrup (180ml)
- ½ cup melted coconut oil (120ml)
- 2 tsp vanilla extract
- ½ tsp almond extract (optional)

METHOD:
- Preheat oven to 350°F/175°C. Line cake pans with parchment paper and grease sides.
- Whisk all dry ingredients in a large bowl until well combined and lump-free.
- In a separate bowl, beat eggs until slightly fluffy (about 1 minute).
- Add maple syrup, melted coconut oil, and extracts to eggs. Mix until smooth.
- Slowly fold dry ingredients into wet mixture until just combined. Do not overmix.
- Divide batter evenly between prepared pans.
- Bake for 25-30 minutes until golden and a toothpick comes out clean.
- Cool in pans for 15 minutes, then transfer to cooling rack.

CRUCIAL TIPS:
- Room temperature ingredients are essential for even mixing
- Test doneness when edges start pulling away from pan
- Cake should spring back when lightly touched
- Let cool completely before frosting

STORAGE & SCALING:
Storage:
- Room temperature: 2 days (covered)
- Refrigerated: 5 days
- Frozen: 3 months (unfrosted)
Scaling:
- For 6-inch pans: Reduce recipe by half
- For 9-inch pans: Increase recipe by 25%
COMMON MISTAKES:
- Overmixing batter = dense cake
- Opening oven door too early = sunken center
- Not letting ingredients reach room temperature = uneven texture
VARIATIONS:
Chocolate Version:
Add ½ cup cocoa powder + ¼ cup extra maple syrup
Berry Version:
Fold in 1 cup fresh berries to batter
Vegan Version:
Replace eggs with 4 flax eggs (4 tbsp ground flax + 12 tbsp water)
This healthy birthday cake proves that celebration desserts can be nutritious without sacrificing taste. Perfect for health-conscious celebrations or first birthday smash cakes!