Healthy Cake Recipes

The most common ways to make desserts healthier is reduce the amount of sugar and butter used in the recipe. Tampering with the recipe can be risky business, since it can make cakes lose its sweetness or make them dry. One way to make to up for this is to add fruit. Fruits contain natural sugars and add moisture to any cake. 

Apple crumble 

An apple crumble is one of the quickest desserts to put together. The cinnamon is optional and can be replaced with only honey or agave syrup for added sweetness. For extra crunch, chopped hazelnuts can be added in the crumble.


  • 2-5 apples
  • 1 teaspoon cinnamon
  • Sprinkle of honey or agave syrup
  • 2 dl oats 
  • 50 g sugar
  • 50 g butter

 To make the Apple crumble in five easy steps: 

  1. Preheat the oven to 200°C/Gas 4/fan 180°C
  2. Peel and slice the apples. 
  3. Spread the apple slices in the bottom of an ovenproof tray and cover with cinnamon and honey or agave syrup.  
  4. Make the crumble by squeezing together the oats, sugar and butter in your hand.  
  5. Sprinkle the crumble bits over the apple slices and bake in the oven for 30 min.

Banana cake 

A great way to eat bananas is to use them in a cake. Since bananas get sweeter and softer as they ripen bananas past their prime are ideal. They make a naturally sweet and lean cake perfect for those trying to choose a healthier dessert.  


  • 1-6 bananas
  • 1 tablespoon vanilla essence 
  • 1 teaspoon cinnamon
  • 1 egg
  • 50 g butter
  • 100 g sugar  
  • 100 g flour

To make Banana cake in five easy steps: 

  1. Preheat the oven to 200°C/Gas 4/fan 180°C
  2. Crush the bananas with a fork and mix the egg together with the vanilla essence and cinnamon.
  3. Mix room temperature butter and sugar together to a paste in as separate bowl.
  4. Mix the contents of the two bowls together and add the flour. 
  5. Pour the batter into an ovenproof tray and bake it in the oven for 35–40 min.

Carrot cake 

The carrot cake recipe can be bakes in a large tin in the oven or in individual cup cake cases. The two recipes only differ on baking time. Carrot cake can be frozen and eaten at any time. Put the cake in the freezer after baking and make fresh icing on the day you eat them.  


  • ½ teaspoon grated nutmeg 
  • ½ teaspoon salt
  • 1 teaspoon bicarbonate of soda 
  • 50 g ground almonds 
  • 100 g sugar
  • 300 g self-raising flour  
  • 1 teaspoon vanilla extract
  • 1 egg
  • 50 g margarine
  • 100 ml skimmed milk
  • 50 g raisins 
  • 350 g carrots  
  • 150 g soft cheese 
  • 2 teaspoons icing sugar
  • 1 orange (juice)

To make Carrot cake in eight easy steps 

  1. Preheat the oven. For cup cake cases: 190°C/Gas 5/fan 170°C and for an ovenproof tray: 180°C/Gas 4/fan 160°C.
  2. Melt the margarine and let it cool off.
  3. Peel and grate the carrots.
  4. Mix the dry ingredients, nutmeg, salt, bicarbonate, almonds, sugar and flour together in a bowl.
  5. Beat the egg and add the wet ingredients, vanilla extract, milk and margarine. Add the raisins and carrots.
  6. Combine the wet and the dry ingredients and mix well. 
  7. Transfer the batter to ovenproof ware and bake (cup cake cases: 18-20 min or oven tray: 40-45 min).
  8. Mix the soft cheese, icing sugar and orange juice to make the icing. Cover the cake with icing when cool.