Healthy Bithday cake - Heeeelllppppp!

Do you like carrot cake?

If you or your wife bake you could make cupcakes instead of a cake... much easier to portion control. Swap the eggs and oil for apple sauce or pureed fruit.

Use coloured whip cream as the icing or just use a little bit of it.

You could do a regular cake and put the cool whipped icing on it or maybe do an ice cream cake...I would think a hunk of ice cream is less fattening than a piece of cake.

Depending on how you make a cake it can actually have less calories than ice cream.

How about some angel food cake with fruit and cool whip?

Look on chocolatecoveredkatie.com or chockohlawtay.blogspot.com for some wonderful healthy dessert recipes that don't taste healthy. These women know how to do amazing things with desserts!

I just made these pumpkin spice muffins yesterday that can easily be turned into cupcakes with a little icing made of confectioner's sugar and milk.

Pumpkin Spice Muffins

1 Spice Cake Mix
1 15 oz can 100% pure pumpkin
1/2 c. water
3 tablespoons liquid egg white


Optional Icing
1 cup confectioner’s sugar
1 tbs milk
1/8 tsp of cinnamon

Mix cake mix and pumpkin together, add water and mix for 1 minute. Bake it for 20-23 mins at 350 in cupcake pans.

Without the icing, I was able to make 24 muffins that are 74 calories each!

http://allrecipes.com/recipe/garbanzo-bean-chocolate-cake-gluten-free/

soak the dry beans overnight, then cook them the next day (I don't like canned beans) and I add vanilla too. It is super yummy

Yummmmmm

Replace butter with apple sauce and olive oil, and make cream cheese frosting--cream cheese, a little bit of sugar, and food colouring. Also, water instead of milk. Should cut a few calories. Use whole wheat, unbleached flour, despite the extra calories, because it's better for you than bleached, processed flour.
Happy birthday!

I would do 3 layer angelfood cake with fat free cool whip and fresh cut strawberries in between the layers...YUMMY

In a few days it will be my birthday, yay, and my wife wants to know what to do or make so that I can have birthday cake on my birthday. I really don't want to eat a normal one after all I have put in to not faltering. So, any recipes for health cakes, low cal cake and such that can be turned into a birthday cake?

Very, very simple: one box of cake mix and a can of sugar free fruit pie filling. Nothing else. Makes about 24 cupcakes. Don't try to make a cake with it, though, it won't work. Frost it with lite or sugar free whipped cream. My faves are chocolate cake mix with sugar free cherry pie filling or yellow cake mix with sugar free raspberry or blueberry.

I can tell you this cake is awesome..


Nathan's Lemon Cake

This is a namesake because Nathan Coulon's mom baked it for his birthday every year. We've adapted this lemon cake recipe to trim the fat and calories, and it's still a moist, lemony treat.


Yield: 16 servings (serving size: 1 slice)
Ingredients
Cake:
Cooking spray
2 tablespoons all-purpose flour
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup nonfat buttermilk
2 tablespoons finely grated lemon rind
2 tablespoons fresh lemon juice
Icing:
3 cups powdered sugar
1/4 cup unsalted butter, melted
1 tablespoon lemon rind
1/4 cup fresh lemon juice
Lemon rind strips (optional)
Preparation
1. Preheat oven to 350°.

2. To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust pans with 2 tablespoons flour, and set aside.

3. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring with a whisk.

4. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture and nonfat buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Beat in 2 tablespoons lemon rind and 2 tablespoons lemon juice.

5. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack; remove wax paper from cake layers.

6. To prepare icing, combine powdered sugar and the remaining ingredients (except lemon rind strips) in a large bowl; stir with a whisk until smooth. Place 1 cake layer on a plate; spread half of icing on top of cake. Top with remaining cake layer. Spread remaining half of icing over top of cake. Garnish with lemon rind strips, if desired. Store cake loosely covered in the refrigerator.

Amount per serving
Calories: 317 Calories from fat: 27% Fat: 9.5g Saturated fat: 5.6g Monounsaturated fat: 2.6g Polyunsaturated fat: 0.5g Protein: 3.6g Carbohydrate: 55.7g Fiber: 0.6g Cholesterol: 56mg Iron: 1mg Sodium: 165mg Calcium: 52mg

Italian Cream Cake
This layered Italian Cream Cake is the perfect dessert for a birthday or dinner party because it is moist and full of flavor from the chopped pecans and cream cheese frosting. The stunning 5-star dessert continues to get rave reviews every time!



Yield: 20 servings (serving size: 1 slice)
Ingredients
Cream Cheese Icing
Vegetable cooking spray
2 cups sugar
1/2 cup light butter
2 egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1 cup low-fat buttermilk
1/2 cup chopped pecans
1 teaspoon butter extract
1 teaspoon coconut extract
1 teaspoon vanilla extract
6 egg whites (at room temperature)
Sugared kumquats (optional)
Orange rind strips (optional)
Kumquat leaves (optional)
Preparation
Prepare Cream Cheese Icing; cover and chill.

Coat bottoms of 3 (9-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms of pans with wax paper. Coat wax paper with cooking spray, and dust with flour; set aside.

Combine sugar and butter in a large bowl; beat at medium speed of a mixer until well-blended. Add egg yolks, 1 at a time, beating well after each addition. Combine 2 cups flour and baking soda; stir well. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pecans and extracts.

Beat egg whites at high speed of a mixer until stiff peaks form (do not overbeat). Fold egg whites into batter; pour batter into prepared pans. Bake at 350° for 23 minutes. Let cool in pans 5 minutes on a wire rack. Loosen cake layers from sides of pans using a narrow metal spatula, and turn out onto wire racks. Peel off wax paper, and let cool completely.

Place 1 cake layer on a plate, and spread with 2/3 cup Cream Cheese Icing; top with another cake layer. Repeat with 2/3 cup icing and remaining layer, ending with cake. Spread remaining icing over cake. Garnish with kumquats, orange rind, and kumquat leaves, if desired.

Note: To make sugared kumquats, dip kumquats into lightly beaten egg whites, and drain; roll in sugar.

Nutritional Information
Amount per serving
Calories: 300 Calories from fat: 24% Fat: 8g Saturated fat: 3.7g Monounsaturated fat: 1.5g Polyunsaturated fat: 0.6g Protein: 4.5g Carbohydrate: 53.8g Fiber: 0.5g Cholesterol: 39mg Iron: 0.7mg Sodium: 166mg Calcium: 28mg
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This is 1 of my favorite cakes, you can reduce rhe sugar if you are going to frost it.

2 cups flour
1 cup sugar
1 tbsp cornstarch
2 tsp baking soda
1/4 tsp salt
1/3 cup cocoa
1 1/2 cups applesauce
Preparation:

Pre-heat oven to 325 degrees. Grease and flour a bundt cake pan. Note: You can use other cake pans, but because this cake is a bit heavy, layered cake pans are not recommended.
Mix all of the dry ingredients together in a large bowl.

Add applesauce and mix well until batter is smooth.

Bake for 50-55 minutes, until done. You can always tell that a cake is finished baking by sticking a toothpick in the center of the cake. If the toothpick comes out clean, that is, not covered in batter, then your cakes is done baking.

Frost, if desired, and enjoy!

Nutritional Information:
Makes 8 fat-free cake slices.
Calories per slice: 242, Calories from Fat: 7
Total Fat: 0.8g, 1% RDA
Cholesterol: 0mg, 0% RDA
Sodium 390mg, 16%
Total Carbohydrates: 56.9g, 19%
Dietary Fiber: 2.5g, 10%
Protein: 4.0g
Vitamin A 0%, Vitamin C 1%, Calcium 1%, Iron 11%



Or try http://chefchloe.com/sweets/chocolate-layer-cake.html for somthing thats truly decadent.



Or you could just go with lots of exotic fruit if you want something sweet but with less fat.
Sonata strawberries, mango, pineapple etc.

Cake mix and a diet soda are all you need.

http://www.foodnetwork.com/recipes/diet-soda-cake-recipe/index.html

And I agree with the cupcake suggestion.

Eat a small piece of regular birthday cake.

OR


Nonfat ice cream birthday cake.


People are pushing these soda cake mixes. Horrid stuff.