This healthy confetti birthday cake is homemade dense and chewy version of funfetti cake. Made with good for you ingredients and just the right amount of sweetness. One bite and you won’t be able to stop. Topped with creamy healthy chocolate frosting, you’ll be making this healthy confetti birthday cake on repeat.
My sweet treat lovers…the blog turns one today!! This baby of mine has hit the one year mark, and what better way to celebrate than with a healthy cake?
I honestly can’t believe it’s already been a year since I Only Came for the Cake launched. It’s been amazing hearing from many of you when you try new recipes or at least your appreciation for them. 😂😂
I have learned so much in this past year about blogging, writing, taking pictures, recipe development and time management. You might not believe it right away, but when other bloggers say blogging is like their second job, they’re not lying. I quickly learned that blogging accounted for a second job.
From planning new recipes to testing said recipes to photographing Pinterest worthy pictures to writing a post you would all actually want to read, I spend much of my “free time” working. But I honestly love it. Sure, it’s a lot of work, but being able to introduce all of you to healthy desserts that you didn’t even know existed, or that they could taste so good, makes it all worth it.
So in honor of I Only Came for the Cake’s first birthday I knew I had to bake a healthy cake. And honestly, I couldn’t stop eating it. If it was acceptable to do a “smash” cake just for myself, I would have. But I felt the need to pass this goodness on to everyone else {at least at work}.
Simple ingredients in healthy confetti birthday cake
I was inspired to make this healthy confetti birthday cake when I was making these insanely delicious chickpea waffles. As the batter was coming together I thought, “this would make a really great cake batter.” And thus, the healthy confetti birthday cake was born.
The main ingredients are inexpensive, but make a perfect cake base. They include chickpeas, cottage cheese and almond milk. The chickpeas are full of protein and fiber and help create that dense, chewy texture. Cottage cheese is also high in protein, so it’s already making this birthday cake a filling one.
Toss these ingredients, plus a few others, into a blender and blend until smooth. A bonus for many of you out there, this cake is gluten free! Mix the lightly sweet and super creamy chickpea mixture into almond flour and stir.
No confetti cake is complete without rainbow sprinkles, so we stir in a healthy handful of those too.
The most amazing healthy chocolate frosting
Did you know you could turn sweet potatoes into chocolate frosting? It’s almost like turning water into wine, but I won’t go quite that far.
Yes, you heard me right: sweet potatoes.
I seriously couldn’t believe this frosting. It’s so smooth and rich, almost like it came from a can, but so much better!
You can mash the cooked sweet potato in a bowl {which is what I did first}, but then I opted to put it in a small food processor {this one is a game changer}. Putting all of the ingredients in the food processor just made the frosting that much smoother.
Happy birthday to you!
Once your cakes have completely cooled, it’s time to frost. This is always important when frosting a cake. A warm cake will only melt your frosting. And while this may sound tasty, you don’t want a Pinterest fail cake. So heed my advice and let those cakey cakes cool.
Spread your frosting on top of one cake, top with the other and then finish frosting. Using an offset spatula really helps to get the frosting all the way around the cake.
Top with a few candles and you have yourself the best healthy confetti birthday cake!
Happy birthday I Only Came for the Cake!
If you’re looking for other recipes that use chickpeas, check out these ones:
Cinnamon sugar roasted chickpeas
Red, White and Blue cookie dough bites
- 2 {15 oz} cans garbanzo beans drained and rinsed
- 1 cup low fat cottage cheese
- 1 cup unsweetened vanilla almond milk
- 2 tsp. vanilla
- ⅓ cup pure maple syrup
- ½ cup coconut sugar
- 1 ½ tsp. baking powder
- 1 tsp. baking soda
- 3 eggs
- ½ cup melted coconut oil
- 1 ½ cups coconut flour
- 2 tsp. xanthan gum
- ½ tsp. salt
- ½ cup rainbow sprinkles
- 1 large {about 1 lb.} sweet potato
- ¼ cup cocoa powder
- 4 Tbsp. pure maple syrup
- ¼ cup dark chocolate chips melted
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Preheat oven to 350°F and grease two 9” round cake pans.
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In the jar of a blender, add the garbanzo beans, cottage cheese, milk, vanilla, syrup, coconut sugar, baking powder and soda, eggs and coconut oil. Blend on low until smooth.
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In a large bowl, whisk together the coconut flour, xanthan gum and salt. Pour the garbanzo bean mixture into the bowl and stir to combine. Stir in the sprinkles.
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Spoon the batter among the two prepared pans and spread until smooth. It will be much thicker than traditional cake.
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Bake for 30-32 minutes, until cake starts to pull away from the edges and are lightly browned on top.
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Meanwhile, fork the sweet potato and place on a microwave safe plate. Microwave for about 8-10 minutes, until soft.
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Let the sweet potato sit to cool. Then scoop out the flesh and place in a small food processor.
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Add the cocoa powder, syrup and melted chocolate and blend until smooth and thick.
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Let the cakes cool completely before frosting.
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Spread about half of the frosting on top of one of the cakes. Place the second cake on top.
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Using an offset spatula, spread the remaining frosting on the top and sides of the cakes.
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Cut into 12 slices and enjoy!
