I need some recipes for a HEALTHY and tasty birthday cake?

My daughter will be turning 2 in October. For her first birthday, I made a pumpkin cake, that I thought turned out pretty tasty, and she thought was good, too, but the guests complained that it just "wasn't real birthday cake", because it was very dense and heavy (like pumpkin bread) .. now, I don't care so much if they don't like it (more for me), but I thought this year I'd like to try a recipe that's a bit more "cake"-like, and less "bread"-like. HOWEVER - it's vital that it's something healthy, and not loaded with lots of extra sugar and such, because I'm a health-food junkie when it comes to my daughter, and I also don't relish a room loaded with sugar-stoned toddlers.

I'd appreciate recipes that were relatively inexpensive to make, also.

VANILLA CAKE ~ adapted from a recipe for diabetic cooking

1 cup all-purpose unbleached flour

1/2 cup pastry flour

1/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

3/4 cup plain yogurt

1/2 cup buttermilk

2 tablespoons canola oil

1 teaspoon vanilla extract

2 egg whites

Preheat oven to 350ºF. Spray an 8" X 8" baking pan with low-fat spray. Sift the dry ingredients and set aside.

Wisk together wet ingredients in a mixing bowl. Add the dry to the wet and mix until most of the lumps are gone. Pour mix into the pan and bake at 350ºF for 30-35 minutes or until knife or toothpick inserted in the center comes out clean.

You may add all ingredients together if using a stand mixer - just be sure to mix up the dry for about 30 seconds to ensure the soda and powder are spread out.

SUGAR FREE WHIPPED ICING

1 tub of sugar free Cool Whip topping

1/2 package of sugar free Jello instant pudding mix, any flavor

Spoon out the entire contents from the bowl of Cool Whip into a large mixing bowl. Add about half of the package of Jello pudding mix into the large mixing bowl. Blend together with an electric mixer. You can also add more pudding at this time, if the taste is not to your liking. Frost cake once it has cooled completely. Keep refrigerated until ready to serve.

Enjoy!!! Hope this helps :0)

Here's a recipe I use for healthy cupcakes:

Ingredients:

2 cups Whole Wheat Flour

1 cup White Flour

1/2 cup Sugar

3 T Splenda

2 tsp. Baking Soda

1/2 cup cocoa powder

2 tsp. Vinegar

3/4 cup Vegetable Oil

2 tsp. Vanilla

1 cup Skim Milk

1 cup Water

Pinch of Salt

Pre-heat oven to 350 degrees. Mix all ingredients thoroughly in bowl. Pour batter into cupcake cups (not all the way to the top though â€" only a little over half). Bake for 12 to 15 minutes or until cooked through. Top with sugar-free frosting (optional).

Makes 24-30 cupcakes.

Nutritional Information:

Calories: 150, Total Fat: 7g, Saturated Fat: .5g, Sodium: 130mg, Carbs: 16g, Fiber: 2.5g, Protein: 2g

Heavenly Angel Food Cake

http://allrecipes.com/Recipe/Heavenly-Angel-Food-Cake/Detail.aspx

12 eggs (can use container of egg whites from the dairy aisle instead of separting eggs)

1 1/4 cups confectioners' sugar (can substitute 1/2 with Splenda)

1 cup all-purpose flour

1 1/2 teaspoons cream of tartar

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

1/4 teaspoon salt

1 cup sugar

Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.

Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time.

Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.

Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.

Note: for the frosting you can take a 12 oz. carton of thawed whipped topping (suggestion: mix regular and sugar free whipped topping), a 6 oz. carton of raspberry yogurt and 1/3 cup confectioner's sugar and mix it together. Slice the cake horizontally in to thirds and fill with the cream mixture and then frost the entire thing. Add some fresh raspberries on top.

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Sugar-Free Frosting

1 (1.4 ounce) package sugar-free instant pudding mix

1 3/4 cups milk

1 (8 ounce) package cream cheese

1 (8 ounce) container lite frozen whipped topping, thawed

In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.

In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.