Apr 193 min read

4 Ingredient Guilt-Free Birthday Cake

Updated: Apr 23

4 Ingredient Guilt-Free Birthday Cake

When my husband's 40th birthday rolled around, I faced a classic conundrum. He’s not one for 'healthy' baking, and yet, I knew our friends, who were coming over to celebrate, would likely be more captivated by their wine glasses than the dessert table. Wanting to bake something that wouldn't just end up as leftover clutter, I decided on a cake that I knew we'd gladly nibble on for the rest of the week. And guess what? It was a total hit. He absolutely loved it—winning!

Now, let's get something straight: baking is not my forte. I steer clear of any recipe that hints at complexity or demands the tedious drudgery of endless instructions. The allure of this cake? Its simplicity—a no mixer, no-fuss, four-ingredient wonder that practically makes itself.

And here's a little sprinkle of my own magic: I added a touch of cinnamon to the mix, not just for the warm spice it lends but also to temper the blood sugar response to the honey's sweetness. I would have loved to brighten it with a hint of lemon zest for an aromatic twist, but I forgot to buy them...

But here's a little secret: patience rewards you with this cake. It emerges even more moist and inviting the day after it's baked. It's the gift that keeps on giving!

Are you ready to try your hand at it? It's relatively low in carbs, thanks to the almond flour, though with the honey, it's not quite keto-friendly. But it is undeniably 100% natural. Here’s to a slice of celebration that’s as easy to make as it is delightful to devour!

Honey adds natural sweetness, while the simplicity of the ingredients ensures that the cake is moist, tender, and indulgent.

So, 4 Ingredient Guilt-Free Birthday Cake - are you ready?

4 Ingredients:

4 Large Eggs
1/2 Cup Honey, or a sugar-free substitute like a monk fruit sweetener or erythritol
2 cups Almond Flour
1 Tsp baking soda (or replace with 2 teaspoons of gluten-free baking powder if needed)

Optional Additions:

Butter for greasing the pan
Pinch of Salt
1 teaspoon vanilla extract (for added flavour)
1/4 cup unsweetened applesauce (for added moisture)
Zest of 1 lemon (for a citrusy twist)
My insanely easy cream cheese icing! Message me for the recipe before I get it up online.

Method:

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan with butter and line the bottom with parchment paper for easy removal.
Mix Wet Ingredients: In a large mixing bowl, whisk the eggs and honey together until well combined. If you’re using them, this is the time to add the vanilla extract, unsweetened applesauce, or lemon zest for that extra flavour kick.
Combine Dry Ingredients: In a separate bowl, mix the almond flour with the salt and baking soda, ensuring there are no lumps for an even, smooth cake batter.
Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to over mix.
Bake the Cake: Pour the batter into the prepared cake pan. Place it in the oven and bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean or with just a few moist crumbs.
Cool: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, run a knife around the edges and carefully invert the cake onto a wire rack to cool completely.
Frost if Desired: Once cool, frost with your choice of frosting—perhaps a honey-sweetened cream cheese frosting or a simple glaze made from coconut cream and your sweetener of choice.
Serve: Slice and serve the cake as is, or decorate with fresh berries, sliced almonds, or edible flowers for a festive touch.

Now, wondering why mine looks fancy? I topped it with my super speedy cream cheese icing (once cooled). Literally Cream Cheese, 3 Tbsp Greek Yoghurt, Honey + optional vanilla essense and lemon juice for flavour. And then sprinkled the top with freeze dried raspberries and cinnamon.