45+ Healthy Holiday Low-Sodium Cake Recipes You’ll Love

The holiday season is a time of indulgence and celebration, with treats and desserts often taking center stage.

But for those who need to monitor their sodium intake, finding delicious and festive cake recipes can be a challenge.

Fear not!

this blog is here to make your holiday baking not only enjoyable but also heart-healthy.

We’ve curated over 45 low-sodium cake recipes that are packed with flavor, perfect for festive occasions, and kind to your health.

Whether you’re hosting a party or looking for a treat to share with family, these cakes prove that you don’t need extra sodium to make something extra special.

45+ Healthy Holiday Low-Sodium Cake Recipes You’ll Love

The holidays are about creating memories, and there’s nothing more rewarding than doing so while prioritizing health.

These 45+ low-sodium cake recipes allow you to enjoy the magic of the season without compromising on flavor or well-being.

From rich chocolate indulgences to light and fruity delights, these cakes are sure to impress your guests and loved ones.

So, roll up your sleeves, preheat the oven, and let the holiday baking begin!

Remember, you can have your cake and eat it too—without the extra sodium.

Spiced Apple Bundt Cake

This Spiced Apple Bundt Cake is a moist and aromatic dessert filled with natural sweetness from apples and a medley of warm spices. It’s a perfect centerpiece for your holiday table and pairs beautifully with a cup of tea or coffee. By swapping out traditional salted ingredients, this recipe keeps sodium levels in check while preserving its delightful taste.

Ingredients

• 2 cups almond flour
• 1 cup unsweetened applesauce
• 2 large eggs
• 1/2 cup coconut sugar (or low-carb sweetener of choice)
• 1/4 cup unsalted butter, melted
• 1 tsp baking soda
• 1/2 tsp cream of tartar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1 medium apple, peeled and diced

Instructions

1. Preheat the oven to 350°F (175°C) and grease a Bundt pan with non-stick spray.
2. In a large bowl, mix almond flour, baking soda, cream of tartar, cinnamon, nutmeg, and cloves.
3. In another bowl, whisk together eggs, applesauce, melted butter, and coconut sugar.
4. Combine wet and dry ingredients until just mixed. Fold in the diced apple.
5. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cake cool before removing it from the pan. Serve as is or with a dollop of whipped cream.

This Spiced Apple Bundt Cake is a holiday must-try! Its naturally sweet flavor and aromatic spices make it a crowd-pleaser while remaining low in sodium. Enjoy the festive cheer without the guilt!

Low-Sodium Chocolate Peppermint Cake

This festive cake combines the richness of chocolate with the refreshing kick of peppermint, making it a delightful holiday treat. By using unsweetened cocoa powder and unsalted butter, this recipe ensures you can enjoy its decadent flavors with minimal sodium.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1/3 cup erythritol or sweetener of choice
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1 tsp peppermint extract
• 1 tsp baking powder
• 1/4 tsp cream of tartar
• 1/3 cup unsweetened almond milk

Instructions

1. Preheat the oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper.
2. Mix almond flour, cocoa powder, erythritol, baking powder, and cream of tartar in a large bowl.
3. Whisk eggs, melted butter, almond milk, and peppermint extract in another bowl.
4. Combine the wet and dry ingredients and mix until smooth.
5. Pour the batter into the prepared pan and bake for 25-30 minutes.
6. Let cool and garnish with crushed sugar-free peppermint candies or a light dusting of cocoa powder.

This Low-Sodium Chocolate Peppermint Cake offers a decadent yet health-conscious option for your holiday dessert table. Its balance of chocolate richness and peppermint freshness will leave everyone asking for seconds!

Citrus Olive Oil Cake

Bright and zesty, this Citrus Olive Oil Cake captures the flavors of the season with fresh oranges and lemons. Made with heart-healthy olive oil, this low-sodium dessert is light, refreshing, and perfect for any holiday gathering.

Ingredients

• 1 1/2 cups almond flour
• 1/3 cup coconut sugar
• 1/4 cup extra-virgin olive oil
• 2 large eggs
• Zest of 1 orange and 1 lemon
• Juice of 1 orange (about 1/3 cup)
• 1 tsp baking powder
• 1/4 tsp cream of tartar

Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or round cake pan.
2. In a bowl, whisk together almond flour, baking powder, and cream of tartar.
3. In another bowl, mix coconut sugar, olive oil, eggs, orange juice, and citrus zest until smooth.
4. Combine wet and dry ingredients until just incorporated.
5. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
6. Allow to cool before serving. Garnish with a dusting of powdered erythritol or orange slices.

The Citrus Olive Oil Cake is a celebration of seasonal fruits and wholesome ingredients. Its refreshing citrus notes make it a light and elegant dessert for the holidays, perfect for pairing with tea or coffee.

Festive Cranberry Orange Cake

This Festive Cranberry Orange Cake brings together the tartness of cranberries and the sweet, citrusy notes of orange. It’s a vibrant, visually appealing dessert that’s light on sodium and heavy on holiday spirit.

Ingredients

• 2 cups almond flour
• 1/2 cup coconut sugar
• 1/3 cup unsweetened orange juice
• Zest of 1 orange
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 tsp baking powder
• 1/4 tsp cream of tartar
• 1/2 cup fresh or frozen cranberries

Instructions

1. Preheat the oven to 350°F (175°C) and line a loaf or round cake pan with parchment paper.
2. In a large bowl, mix almond flour, baking powder, and cream of tartar.
3. Whisk eggs, coconut sugar, orange juice, orange zest, and melted butter in another bowl.
4. Gradually combine the wet and dry ingredients. Fold in the cranberries.
5. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
6. Cool completely and garnish with additional orange zest or a dusting of powdered sweetener.

Bright and flavorful, this Festive Cranberry Orange Cake is a show-stopping dessert that balances tart and sweet flavors. Its natural ingredients make it a healthy holiday treat everyone will love.

Gingerbread Loaf Cake

A holiday classic, this Gingerbread Loaf Cake is rich with warm spices like ginger, cinnamon, and cloves. It’s made with wholesome ingredients and skips the added sodium, making it a healthier yet equally festive alternative to traditional gingerbread.

Ingredients

• 1 3/4 cups almond flour
• 1/3 cup molasses
• 1/4 cup coconut sugar
• 1/3 cup unsalted butter, melted
• 2 large eggs
• 1 tsp baking soda
• 1/2 tsp cream of tartar
• 1 tsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp ground cloves

Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, mix almond flour, baking soda, cream of tartar, ginger, cinnamon, and cloves.
3. In another bowl, whisk together molasses, coconut sugar, melted butter, and eggs.
4. Combine wet and dry ingredients until smooth.
5. Pour the batter into the prepared loaf pan and bake for 30-35 minutes.
6. Let the loaf cool before slicing. Serve plain or with a dollop of whipped cream.

The Gingerbread Loaf Cake is a warm and nostalgic treat that’s perfect for the holidays. With its classic spice blend and low-sodium profile, it’s a delicious way to enjoy the season.

Vanilla Almond Snowflake Cake

This Vanilla Almond Snowflake Cake is a stunning and delicate dessert that celebrates the elegance of the season. Made with almond flour and vanilla, it’s a simple, low-sodium cake that’s both visually striking and delicious.

Ingredients

• 2 cups almond flour
• 1/2 cup erythritol or preferred sweetener
• 1/4 cup unsalted butter, melted
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 tsp baking powder
• 1/4 tsp cream of tartar
• Powdered erythritol for dusting

Instructions

1. Preheat the oven to 350°F (175°C) and grease a snowflake-shaped or standard cake pan.
2. In a bowl, whisk together almond flour, baking powder, and cream of tartar.
3. In another bowl, beat eggs, erythritol, melted butter, vanilla extract, and almond extract until smooth.
4. Gradually combine the wet and dry ingredients until fully incorporated.
5. Pour the batter into the prepared pan and bake for 25-30 minutes.
6. Once cool, dust with powdered erythritol for a snow-dusted effect.

The Vanilla Almond Snowflake Cake is an elegant dessert that’s easy to prepare yet delivers a wow factor. Its light vanilla-almond flavor and festive appearance make it an excellent choice for your holiday table.

Maple Pecan Spice Cake

This Maple Pecan Spice Cake is a cozy and aromatic dessert that features the rich flavor of pure maple syrup and the crunch of toasted pecans. Perfect for holiday gatherings, it’s a naturally sweetened cake that keeps sodium levels minimal without sacrificing taste.

Ingredients

• 2 cups almond flour
• 1/3 cup pure maple syrup
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp baking powder
• 1/4 tsp cream of tartar
• 1/2 cup chopped pecans, toasted

Instructions

1. Preheat the oven to 350°F (175°C) and grease a round or square cake pan.
2. Mix almond flour, baking powder, cream of tartar, cinnamon, and nutmeg in a large bowl.
3. In another bowl, whisk together eggs, melted butter, and maple syrup.
4. Combine the wet and dry ingredients and fold in the toasted pecans.
5. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
6. Cool before serving. Optionally drizzle with a little maple syrup for added sweetness.

Warm and comforting, this Maple Pecan Spice Cake is an irresistible treat that embodies the flavors of the season. Its low-sodium profile and wholesome ingredients make it a guilt-free indulgence.

Pumpkin Coconut Cake

Embrace the warmth of the holidays with this Pumpkin Coconut Cake. Infused with seasonal pumpkin, aromatic spices, and a hint of coconut, this moist and flavorful cake is a sodium-conscious twist on a holiday favorite.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup unsweetened pumpkin puree
• 1/3 cup coconut sugar
• 1/4 cup unsweetened coconut milk
• 2 large eggs
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/2 tsp baking soda
• 1/4 tsp cream of tartar

Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf or bundt pan.
2. In a bowl, mix almond flour, baking soda, cream of tartar, cinnamon, ginger, and nutmeg.
3. In another bowl, whisk pumpkin puree, coconut sugar, eggs, and coconut milk.
4. Combine the wet and dry ingredients until smooth.
5. Pour the batter into the prepared pan and bake for 30-35 minutes.
6. Allow to cool and garnish with unsweetened coconut flakes if desired.

Rich in holiday flavors, this Pumpkin Coconut Cake is a unique and delicious dessert that caters to both your taste buds and health. Its natural sweetness and spice blend make it a festive standout.

Strawberry Shortcake Cheesecake

This Strawberry Shortcake Cheesecake is a decadent yet sodium-conscious dessert that layers a moist almond flour cake with a light cheesecake filling. Topped with fresh strawberries, it’s a refreshing holiday treat that’s both beautiful and delicious.

Ingredients

Cake Layer:

• 1 1/2 cups almond flour
• 1/3 cup erythritol
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 tsp baking powder

Cheesecake Layer:

• 8 oz cream cheese (low-sodium or unsalted), softened
• 1/4 cup erythritol
• 1 tsp vanilla extract
• 1 large egg

Topping:

• 1 cup fresh strawberries, sliced

Instructions

1. Preheat the oven to 350°F (175°C) and line a springform pan with parchment paper.
2. Prepare the cake layer by mixing almond flour, erythritol, baking powder, eggs, melted butter, and vanilla extract. Pour into the pan and bake for 15 minutes.
3. While the cake bakes, prepare the cheesecake layer by beating softened cream cheese, erythritol, vanilla extract, and egg until smooth.
4. Pour the cheesecake mixture over the partially baked cake layer. Return to the oven and bake for an additional 25-30 minutes.
5. Cool completely and refrigerate for at least 2 hours. Top with fresh strawberries before serving.

This Strawberry Shortcake Cheesecake combines elegance and indulgence in one low-sodium dessert. With its creamy layers and fresh topping, it’s a perfect centerpiece for any holiday celebration.

Almond Joy Cake

This Almond Joy Cake combines the rich flavors of chocolate, coconut, and almonds, inspired by the popular candy. It’s a delightful cake that’s naturally low in sodium and made with wholesome ingredients, offering a healthier indulgence for your holiday dessert table.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1/3 cup unsweetened coconut milk
• 2 large eggs
• 1/2 cup erythritol or preferred sweetener
• 1/4 cup unsweetened shredded coconut
• 1/2 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp cream of tartar
• 1/2 cup almonds, chopped

Instructions

1. Preheat the oven to 350°F (175°C) and grease a round cake pan.
2. In a bowl, combine almond flour, cocoa powder, baking soda, and cream of tartar.
3. In another bowl, whisk eggs, coconut milk, erythritol, and vanilla extract.
4. Mix the wet ingredients into the dry ingredients until smooth. Fold in shredded coconut and chopped almonds.
5. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
6. Allow the cake to cool, then slice and serve.

The Almond Joy Cake is an indulgent yet healthy dessert option that packs all the flavors you love in a candy bar, with a low-sodium twist. Its combination of chocolate, coconut, and almonds makes it the perfect festive treat.

Eggnog Cake

This Eggnog Cake is a seasonal favorite, capturing the flavors of eggnog in a moist, low-sodium cake. With just a hint of nutmeg and a subtle sweetness, it’s a great holiday dessert that pairs beautifully with coffee or tea.

Ingredients

• 2 cups almond flour
• 1/3 cup erythritol or low-carb sweetener
• 1/2 cup unsweetened eggnog (low-sodium or homemade)
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp nutmeg
• 1 tsp baking powder
• 1/4 tsp cream of tartar

Instructions

1. Preheat the oven to 350°F (175°C) and grease a bundt pan or round cake pan.
2. In a large bowl, whisk together almond flour, erythritol, nutmeg, baking powder, and cream of tartar.
3. In another bowl, mix together eggs, melted butter, eggnog, and vanilla extract.
4. Combine the wet and dry ingredients and mix until smooth.
5. Pour the batter into the pan and bake for 30-35 minutes.
6. Allow the cake to cool before serving. Optionally, dust with a bit of powdered sweetener or add a dollop of whipped cream.

Rich and creamy, this Eggnog Cake is perfect for holiday celebrations. With its festive flavor profile and low-sodium ingredients, it’s a health-conscious way to enjoy the flavors of the season.

Carrot Walnut Cake

This Carrot Walnut Cake is a healthier version of a classic favorite. It’s packed with grated carrots, toasted walnuts, and a warm blend of spices, making it both nutritious and flavorful. With a reduced sodium content, it’s the perfect cake to serve for any holiday occasion.

Ingredients

• 2 cups almond flour
• 1 cup grated carrots (about 2 medium carrots)
• 1/4 cup coconut sugar
• 1/3 cup unsalted butter, melted
• 2 large eggs
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp baking powder
• 1/4 tsp cream of tartar
• 1/2 cup walnuts, chopped

Instructions

1. Preheat the oven to 350°F (175°C) and grease a round cake pan.
2. In a bowl, combine almond flour, cinnamon, nutmeg, baking powder, and cream of tartar.
3. In another bowl, whisk together eggs, melted butter, and coconut sugar. Add grated carrots and mix.
4. Gradually combine the wet and dry ingredients. Fold in chopped walnuts.
5. Pour the batter into the prepared pan and bake for 30-35 minutes.
6. Let cool before serving. Optionally, top with a dollop of low-sodium whipped cream.

The Carrot Walnut Cake is a fantastic blend of flavors and textures, with the sweetness of carrots and the crunch of walnuts. This low-sodium version keeps the cake light and healthy, making it a delightful choice for any holiday gathering.

Lemon Poppy Seed Cake

This Lemon Poppy Seed Cake is a bright and refreshing treat, combining the tartness of lemon with the subtle crunch of poppy seeds. It’s a light, zesty dessert that’s perfect for a winter holiday gathering and has a minimal sodium profile.

Ingredients

• 2 cups almond flour
• 1/2 cup erythritol or preferred sweetener
• 3 large eggs
• 1/4 cup unsalted butter, melted
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 tsp baking powder
• 2 tbsp poppy seeds

Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or cake pan.
2. In a large bowl, combine almond flour, erythritol, baking powder, and poppy seeds.
3. In another bowl, whisk together eggs, melted butter, almond milk, vanilla extract, lemon zest, and lemon juice.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
6. Let the cake cool before serving. Optionally, garnish with a light dusting of powdered erythritol or lemon slices.

The Lemon Poppy Seed Cake offers a perfect balance of citrusy brightness and delicate crunch. It’s light on sodium but big on flavor, making it an ideal cake to serve during the holiday season.

Chocolate Hazelnut Cake

Rich and decadent, this Chocolate Hazelnut Cake combines the luxurious flavor of chocolate with the nutty crunch of hazelnuts. It’s a satisfying dessert that’s made with wholesome, low-sodium ingredients, ensuring you can indulge without the guilt.

Ingredients

• 1 1/2 cups almond flour
• 1/3 cup unsweetened cocoa powder
• 1/4 cup erythritol or sweetener of choice
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 cup chopped hazelnuts

Instructions

1. Preheat the oven to 350°F (175°C) and grease a round or square cake pan.
2. In a large bowl, combine almond flour, cocoa powder, erythritol, and baking powder.
3. In another bowl, whisk together eggs, melted butter, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients, stirring until well combined. Fold in chopped hazelnuts.
5. Pour the batter into the prepared pan and bake for 25-30 minutes.
6. Cool before serving. Optionally, top with additional chopped hazelnuts or a drizzle of sugar-free chocolate syrup.

The Chocolate Hazelnut Cake is a rich, indulgent dessert that delivers all the deep chocolate flavor you crave. With the added crunch of hazelnuts, it’s a festive cake perfect for any holiday gathering.

Coconut Cream Cake

This Coconut Cream Cake is a tropical-inspired dessert that will transport you to warmer climes. With its moist coconut cake base and creamy coconut frosting, it’s a satisfying and delicious dessert that’s low in sodium and perfect for a festive occasion.

Ingredients

• 2 cups almond flour
• 1/2 cup coconut sugar
• 1/2 cup unsweetened coconut milk
• 3 large eggs
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp cream of tartar
• 1 cup unsweetened shredded coconut (for topping)

For the Frosting:

• 1/2 cup unsweetened coconut milk
• 1/4 cup unsalted butter, softened
• 1/4 cup coconut sugar or preferred sweetener
• 1/2 cup unsweetened shredded coconut

Instructions

1. Preheat the oven to 350°F (175°C) and grease a round cake pan.
2. In a large bowl, combine almond flour, coconut sugar, baking powder, and cream of tartar.
3. In another bowl, whisk eggs, coconut milk, melted butter, and vanilla extract.
4. Mix the wet ingredients into the dry ingredients until smooth.
5. Pour the batter into the pan and bake for 25-30 minutes or until a toothpick comes out clean.
6. While the cake cools, prepare the frosting by mixing softened butter, coconut milk, coconut sugar, and shredded coconut.
7. Frost the cooled cake with the coconut frosting and top with additional shredded coconut for garnish.

The Coconut Cream Cake is a tropical and indulgent treat that will delight your taste buds with its smooth, creamy frosting and subtle coconut flavor. It’s a great way to bring something new and festive to your holiday spread while keeping sodium intake low.

Note: More recipes are coming soon!