Craving cake but want something on the healthier side? This healthy vanilla cake recipe is made with simple, better-for-you ingredients like whole wheat flour, yogurt, and natural sweeteners — giving you that classic vanilla cake taste without the refined sugar and butter overload. It’s great for kids, family gatherings, or just a tea-time indulgence.
Ingredients
Dry Ingredients:
- 2 cups whole wheat flour (or white whole wheat flour)
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Wet Ingredients:
- ¾ cup plain Greek yogurt (or thick curd)
- ½ cup honey or pure maple syrup
- ½ cup unsweetened applesauce (or mashed ripe banana)
- ½ cup neutral oil (like coconut or avocado oil)
- 2 large eggs
- 2 tsp pure vanilla extract
- ½ cup milk (dairy or plant-based)
Instructions
- Preheat the oven:
Set your oven to 175°C (350°F). Grease a 9-inch round cake tin or line it with parchment paper. - Mix dry ingredients:
In a large bowl, whisk together whole wheat flour, baking powder, baking soda, and salt. - Mix wet ingredients:
In another bowl, combine yogurt, honey (or maple syrup), applesauce, oil, eggs, vanilla extract, and milk. Whisk until smooth. - Combine the two:
Slowly add the wet mixture into the dry ingredients. Gently mix using a spatula or whisk until just combined. Do not over-mix. - Pour and bake:
Pour the batter into the prepared cake tin and smooth the top. Bake for 28–32 minutes, or until a toothpick inserted into the centre comes out clean. - Cool:
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Optional Healthy Frosting
You can top your cake with a simple yogurt-based frosting:
- ¾ cup plain Greek yogurt
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- Whisk until smooth and spreadable. Chill before applying to the cooled cake.
Storage Tips
Keep the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. It can also be frozen (unfrosted) for up to a month.
Nutrition
- Calories: 398 kcal
- Carbohydrates: 55g
- Protein: 7g
- Fat: 17g
- Saturated Fat: 7g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 5g
- Cholesterol: 71mg
- Sodium: 291mg
- Potassium: 146mg
- Fiber: 4g
- Sugar: 36g
This healthy vanilla cake is a perfect mix of flavour, texture, and nutrition. It uses wholesome ingredients and avoids refined sugars and processed flours, making it a great option for both adults and kids. Whether you’re baking for a special occasion or just want a sweet treat that won’t weigh you down, this recipe is sure to please your taste buds without any guilt.
FAQ’S
Can I make this healthy vanilla cake vegan?
Yes, you can make it vegan by using flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), dairy-free yogurt, and plant-based milk like almond or oat milk.
Can I substitute all-purpose flour for whole wheat flour?
Yes, all-purpose flour can be used for a lighter texture, but whole wheat flour adds more fiber and nutrients, making it a healthier option.
Can I make this cake without applesauce?
If you don’t have applesauce, you can use mashed banana or extra yogurt as a substitute. The texture may slightly vary but it still works well.
Is this cake suitable for kids and toddlers?
Yes, this cake is made with natural sweeteners and whole ingredients, making it a healthier dessert choice for children when served in moderation.
How should I store this healthy vanilla cake?
You can keep it at room temperature for up to 2 days in an airtight container or refrigerate it for up to 5 days. It can also be frozen for up to 1 month.
