35+ Mouthwatering Saturday Low-Sodium Cake Recipes for Your Diet

When it comes to dessert, we often find ourselves caught between the desire for something sweet and the need to maintain a healthy lifestyle.

Whether you’re managing high blood pressure, adhering to a low-sodium diet, or simply trying to make better food choices, you don’t have to give up on enjoying your favorite cakes.

In fact, with a bit of creativity, you can still indulge in delicious desserts that are not only low in sodium but also bursting with flavor.

In this article, we’ve rounded up 35+ Saturday low-sodium cake recipes that will satisfy your sweet tooth without compromising your health.

From fruity cakes to chocolatey treats, these recipes are simple, healthy, and perfect for enjoying on a relaxed Saturday afternoon or a special occasion.

With each recipe, you can enjoy guilt-free moments while treating yourself to desserts that won’t raise your sodium intake.

35+ Mouthwatering Saturday Low-Sodium Cake Recipes for Your Diet

Enjoying a slice of cake on a Saturday doesn’t have to be laden with guilt, especially when you choose low-sodium options that are both delicious and nutritious.

These 35+ Saturday low-sodium cake recipes prove that reducing sodium in your diet doesn’t mean sacrificing flavor or enjoyment.

Whether you’re craving something fruity, chocolaty, or nutty, there’s a recipe here to suit every palate.

So go ahead, bake up a storm, and treat yourself to a slice (or two) of these heart-healthy, low-sodium cakes.

Banana Oatmeal Low-Sodium Cake

This banana oatmeal cake is a wholesome treat that combines the natural sweetness of ripe bananas with the hearty texture of oats. Perfect for a Saturday brunch or dessert, it’s light on sodium yet rich in flavor. The recipe uses unsalted ingredients and relies on ripe bananas to provide moisture and sweetness, making it a healthier choice for anyone watching their sodium intake.

Ingredients:

• 3 ripe bananas, mashed
• 1 1/2 cups rolled oats
• 1 cup whole wheat flour
• 1/2 cup unsweetened applesauce
• 1/3 cup honey or maple syrup
• 2 large eggs
• 1 tsp baking powder (low-sodium if available)
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• 1 tsp cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9×9-inch baking pan.
2. In a large bowl, mix the mashed bananas, applesauce, honey, eggs, and vanilla extract.
3. In another bowl, combine the oats, flour, baking powder, baking soda, and cinnamon.
4. Gradually fold the dry ingredients into the wet mixture until well combined.
5. Pour the batter into the prepared baking pan and spread evenly.
6. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool before slicing.

This banana oatmeal cake is a versatile and satisfying option for any Saturday gathering. Pair it with a cup of herbal tea or coffee for a delightful low-sodium treat that feels indulgent without the guilt. The natural flavors shine through, making it a hit for everyone at the table.

Apple Cinnamon Yogurt Cake

Apple and cinnamon are a classic pairing, and this yogurt-based cake highlights their harmony while being mindful of sodium content. The yogurt keeps the cake moist, while the apples add a fresh, fruity note. It’s a simple yet elegant dessert that’s easy to whip up and perfect for a relaxed weekend.

Ingredients:

• 2 cups all-purpose flour
• 1 cup plain low-fat yogurt
• 1/2 cup unsweetened applesauce
• 1/3 cup honey or agave syrup
• 2 large eggs
• 2 medium apples, peeled and diced
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 tsp ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a large bowl, mix the yogurt, applesauce, honey, eggs, and vanilla extract.
3. In another bowl, whisk together the flour, baking powder, and cinnamon.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Fold in the diced apples.
6. Pour the batter into the prepared pan and bake for 35–40 minutes, or until golden brown.
7. Allow the cake to cool before serving.

This apple cinnamon yogurt cake is a fragrant, flavorful addition to your Saturday menu. The subtle sweetness and moist texture make it a crowd-pleaser, whether enjoyed as a standalone treat or topped with a dollop of whipped cream.

Zucchini Lemon Low-Sodium Cake

Light, zesty, and packed with nutrients, this zucchini lemon cake is an excellent choice for a refreshing Saturday dessert. The zucchini adds a subtle moistness without an overpowering flavor, while the lemon zest provides a bright and tangy twist.

Ingredients:

• 1 1/2 cups shredded zucchini
• 2 cups whole wheat flour
• 1/2 cup unsweetened almond milk
• 1/3 cup honey
• 1/4 cup olive oil
• 2 large eggs
• 1 tsp baking powder
• 1/2 tsp baking soda
• Zest of 1 lemon
• Juice of 1 lemon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or an 8×8-inch square pan.
2. In a large bowl, whisk together the eggs, honey, almond milk, olive oil, lemon zest, and lemon juice.
3. In another bowl, combine the flour, baking powder, and baking soda.
4. Gradually fold the dry ingredients into the wet mixture.
5. Stir in the shredded zucchini until evenly distributed.
6. Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick comes out clean.
7. Let the cake cool before slicing and serving.

This zucchini lemon cake is a delightful balance of flavors and textures. Serve it as a light dessert or a midday snack to enjoy the goodness of zucchini and the invigorating taste of lemon.

Carrot Walnut Low-Sodium Cake

Carrot cake is a beloved classic, and this version skips the sodium without sacrificing taste. The natural sweetness of carrots combines with the crunch of walnuts for a cake that’s both nutritious and indulgent.

Ingredients:

• 2 cups grated carrots
• 1 1/2 cups whole wheat flour
• 1/2 cup unsweetened applesauce
• 1/3 cup honey
• 2 large eggs
• 1/4 cup unsalted walnuts, chopped
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan.
2. In a large bowl, whisk together the eggs, honey, and applesauce.
3. In another bowl, mix the flour, baking powder, cinnamon, and nutmeg.
4. Gradually fold the dry ingredients into the wet mixture.
5. Add the grated carrots and chopped walnuts, mixing until just combined.
6. Pour the batter into the prepared pan and bake for 30–35 minutes.
7. Allow the cake to cool before serving.

This carrot walnut cake is perfect for a cozy Saturday at home. Its warm spices and nutty texture make it a comforting treat that pairs wonderfully with a cup of tea.

Pumpkin Spice Low-Sodium Cake

This pumpkin spice cake brings the warm, cozy flavors of fall into your Saturday kitchen. Made with unsalted ingredients and aromatic spices, it’s a low-sodium dessert that’s both heartwarming and healthy.

Ingredients:

• 1 3/4 cups pumpkin puree
• 1 1/2 cups whole wheat flour
• 1/2 cup unsweetened almond milk
• 1/3 cup honey
• 2 large eggs
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or round cake pan.
2. In a large bowl, whisk together the pumpkin puree, honey, almond milk, and eggs.
3. In another bowl, mix the flour, baking soda, cinnamon, ginger, and nutmeg.
4. Gradually fold the dry ingredients into the wet mixture until well blended.
5. Pour the batter into the prepared pan and bake for 35–40 minutes.
6. Let the cake cool completely before slicing.

This pumpkin spice cake is a delightful way to celebrate a Saturday evening with loved ones. Its rich aroma and tender texture make it a memorable low-sodium dessert that satisfies your sweet tooth without compromising your health.

Coconut Almond Low-Sodium Cake

This coconut almond cake offers a tropical twist with its blend of shredded coconut and almond flavor. It’s a moist and rich dessert with the added benefit of being low in sodium. Perfect for those who crave a light yet satisfying cake, it’s also a wonderful option for a festive occasion or a simple Saturday afternoon treat.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup shredded unsweetened coconut
• 1/2 cup almond flour
• 1/2 cup unsweetened applesauce
• 1/3 cup honey
• 2 large eggs
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 1/4 cup slivered almonds

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a large bowl, combine the eggs, applesauce, and honey.
3. In another bowl, mix the whole wheat flour, almond flour, baking powder, and shredded coconut.
4. Slowly add the dry ingredients to the wet mixture and stir until fully combined.
5. Pour the batter into the prepared pan and sprinkle the slivered almonds on top.
6. Bake for 25–30 minutes, or until the cake is golden brown and a toothpick comes out clean.
7. Let the cake cool before slicing.

This coconut almond low-sodium cake is both indulgent and guilt-free. The combination of coconut and almonds provides a satisfying texture and flavor that will have everyone asking for seconds. Pair it with a cup of herbal tea or a glass of almond milk for a delightful treat on any Saturday.

Blueberry Lemon Low-Sodium Cake

This light and refreshing blueberry lemon cake brings a balance of tart and sweet flavors. Packed with antioxidants from the blueberries and enhanced with the zesty brightness of lemon, this low-sodium cake is perfect for a Saturday brunch or an afternoon snack. Its simple ingredients and refreshing flavors will leave you feeling energized and satisfied.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 cup fresh or frozen blueberries
• 1/3 cup honey
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp baking powder
• 1 tsp vanilla extract
• Zest of 1 lemon
• Juice of 1/2 lemon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a large bowl, whisk together the eggs, honey, almond milk, vanilla extract, and lemon juice.
3. In another bowl, combine the flour and baking powder.
4. Gradually fold the dry ingredients into the wet mixture.
5. Gently fold in the blueberries and lemon zest.
6. Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool before serving.

This blueberry lemon low-sodium cake is a perfect way to enjoy the weekend with a healthy yet flavorful dessert. The burst of fresh blueberries combined with the citrusy zing of lemon makes each bite refreshing and satisfying. This cake is light enough to enjoy at any time of the day without the worry of excessive sodium.

Pear Almond Flour Cake

This pear almond flour cake is a naturally gluten-free, low-sodium dessert that brings out the sweetness of pears while incorporating the rich texture of almond flour. The light and nutty flavor make this cake a wonderful option for those looking for a healthier treat. It’s perfect for an elegant Saturday gathering or as a snack with a cup of tea.

Ingredients:

• 1 1/2 cups almond flour
• 2 ripe pears, peeled and diced
• 1/3 cup honey
• 2 large eggs
• 1/2 tsp baking powder
• 1/4 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/4 cup unsweetened almond milk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan.
2. In a large bowl, whisk the eggs, honey, almond milk, and vanilla extract.
3. In another bowl, mix the almond flour, baking powder, and cinnamon.
4. Slowly add the dry ingredients to the wet ingredients and mix until combined.
5. Gently fold in the diced pears.
6. Pour the batter into the prepared pan and bake for 30–35 minutes, or until golden brown and firm to the touch.
7. Allow the cake to cool before serving.

This pear almond flour cake offers a delightful, low-sodium way to enjoy the natural sweetness of pears. The almond flour gives the cake a lovely moist texture, making it perfect for anyone who enjoys a lighter, healthier dessert. Serve it as a snack or a light finish to any meal, and enjoy the sweet, nutty flavor.

Cherry Almond Low-Sodium Cake

Sweet and tart cherries meet the richness of almonds in this flavorful low-sodium cake. The almond flour provides a satisfying texture while the cherries offer bursts of juicy flavor throughout. This cake is perfect for a Saturday evening gathering or a leisurely dessert for yourself.

Ingredients:

• 1 1/2 cups almond flour
• 1 cup fresh or frozen cherries, pitted and halved
• 1/4 cup unsweetened applesauce
• 1/3 cup honey
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 cup slivered almonds

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan.
2. In a large bowl, mix the eggs, applesauce, honey, and vanilla extract.
3. In another bowl, combine the almond flour and baking powder.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Gently fold in the cherries.
6. Pour the batter into the prepared pan and top with slivered almonds.
7. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
8. Let the cake cool before serving.

The cherry almond low-sodium cake is a beautiful, satisfying dessert that balances the sweetness of cherries with the nuttiness of almonds. Perfect for any Saturday evening, it provides a healthy and indulgent way to satisfy your dessert cravings without the added sodium.

Peach Ginger Low-Sodium Cake

This peach ginger cake combines the natural sweetness of ripe peaches with the warm spice of ginger, creating a flavorful and aromatic dessert. Light and fluffy, this cake offers a refreshing take on traditional cakes and is a perfect option for those seeking a low-sodium dessert with a bit of flair.

Ingredients:

• 2 ripe peaches, peeled and diced
• 1 1/2 cups whole wheat flour
• 1/3 cup honey
• 1/4 cup unsweetened almond milk
• 2 large eggs
• 1 tsp ground ginger
• 1 tsp baking powder
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan.
2. In a large bowl, whisk together the eggs, honey, almond milk, and vanilla extract.
3. In another bowl, mix the flour, baking powder, and ground ginger.
4. Gradually fold the dry ingredients into the wet mixture.
5. Add the diced peaches and mix gently until evenly distributed.
6. Pour the batter into the prepared pan and bake for 30–35 minutes, or until the top is golden and a toothpick comes out clean.
7. Let the cake cool before slicing.

The peach ginger low-sodium cake is an excellent dessert for those who love a bit of spice with their sweets. The fragrant ginger enhances the sweetness of the peaches, making for a deliciously unique Saturday treat. It’s an ideal way to use fresh summer peaches or enjoy the flavor of peaches year-round in a healthy, sodium-conscious way.

Strawberry Rhubarb Low-Sodium Cake

The tartness of rhubarb and the sweetness of strawberries come together in this low-sodium cake, offering a refreshing and balanced dessert. Perfect for spring or summer, the combination of these fruits creates a cake that’s light yet flavorful, with a beautiful burst of color and natural sweetness.

Ingredients:

• 1 cup chopped rhubarb
• 1 cup fresh strawberries, hulled and sliced
• 1 1/2 cups whole wheat flour
• 1/2 cup unsweetened applesauce
• 1/3 cup honey
• 2 large eggs
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 1 tsp lemon zest

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan.
2. In a large bowl, whisk together the eggs, applesauce, honey, and vanilla extract.
3. In another bowl, combine the flour and baking powder.
4. Gradually fold the dry ingredients into the wet mixture.
5. Add the chopped rhubarb, sliced strawberries, and lemon zest, and gently fold until well combined.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool before serving.

This strawberry rhubarb cake is a delicious, low-sodium option for any occasion. The tangy rhubarb and sweet strawberries balance each other perfectly, creating a refreshing and light dessert. It’s a wonderful way to enjoy the flavors of summer, and it pairs well with a cup of tea or a light dessert wine.

Chocolate Zucchini Low-Sodium Cake

Zucchini in a chocolate cake? Yes, and it’s delicious! This low-sodium cake uses grated zucchini to add moisture and texture while keeping the cake light and fluffy. With cocoa powder to deliver that rich chocolate flavor, this cake is a great way to sneak in some vegetables while satisfying your sweet tooth.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup unsweetened cocoa powder
• 1 cup grated zucchini
• 1/3 cup honey
• 1/4 cup unsweetened applesauce
• 2 large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or an 8×8-inch square pan.
2. In a large bowl, whisk together the eggs, honey, applesauce, and vanilla extract.
3. In another bowl, mix the flour, cocoa powder, baking powder, and cinnamon.
4. Gradually fold the dry ingredients into the wet ingredients.
5. Stir in the grated zucchini until the batter is well combined.
6. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool before slicing and serving.

This chocolate zucchini cake is a great option for anyone looking to reduce sodium while still enjoying a rich, chocolaty dessert. The zucchini adds moisture, making the cake soft and tender. It’s a perfect treat for a weekend brunch or a satisfying after-dinner dessert.

Pear Spice Low-Sodium Cake

A blend of cinnamon, nutmeg, and the mild sweetness of pears make this low-sodium cake a wonderful choice for fall or winter. The warm spices complement the natural flavor of the pears, creating a cake that is cozy and comforting—perfect for a Saturday evening dessert.

Ingredients:

• 2 pears, peeled and diced
• 1 1/2 cups whole wheat flour
• 1/2 cup unsweetened applesauce
• 1/3 cup honey
• 2 large eggs
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a large bowl, whisk together the eggs, applesauce, honey, and vanilla extract.
3. In another bowl, mix the flour, baking powder, cinnamon, and nutmeg.
4. Gradually fold the dry ingredients into the wet mixture.
5. Add the diced pears and mix gently until evenly distributed.
6. Pour the batter into the prepared pan and bake for 35–40 minutes, or until golden brown and a toothpick comes out clean.
7. Allow the cake to cool before serving.

This pear spice cake is a delightful way to enjoy the flavors of the season without excess sodium. The combination of pears and spices creates a cozy, flavorful dessert that’s perfect for any weekend gathering. It’s the kind of cake that fills your kitchen with a warm, inviting scent, making it a joy to serve.

Orange Almond Flour Low-Sodium Cake

This orange almond flour cake is a light, refreshing option with a burst of citrus flavor. The almond flour gives it a lovely moist texture while the orange zest adds brightness and a touch of sweetness. It’s an excellent low-sodium dessert for anyone craving a healthier, lighter cake.

Ingredients:

• 1 1/2 cups almond flour
• Zest of 2 oranges
• 1/3 cup honey
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp baking powder
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a round or square cake pan.
2. In a large bowl, whisk together the eggs, honey, almond milk, and vanilla extract.
3. In another bowl, combine the almond flour, orange zest, and baking powder.
4. Gradually fold the dry ingredients into the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool before slicing.

This orange almond flour cake is a light and citrusy delight, perfect for any Saturday treat. The almond flour gives it a rich yet delicate texture, while the orange zest adds a fresh, invigorating flavor. It’s a refreshing dessert that feels indulgent without being overly sweet or high in sodium.

Apricot Vanilla Low-Sodium Cake

This apricot vanilla cake is a unique low-sodium dessert featuring the natural sweetness of apricots and the comforting warmth of vanilla. The apricots provide a juicy burst of flavor, and the vanilla complements them with its subtle, aromatic sweetness. This cake is ideal for a relaxed Saturday afternoon snack or a light dessert after a meal.

Ingredients:

• 1 cup dried apricots, chopped
• 1 1/2 cups whole wheat flour
• 1/2 cup unsweetened applesauce
• 1/3 cup honey
• 2 large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 tsp ground ginger

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan.
2. In a small bowl, soak the chopped apricots in hot water for 10–15 minutes until soft, then drain.
3. In a large bowl, whisk together the eggs, applesauce, honey, and vanilla extract.
4. In another bowl, mix the flour, baking powder, and ground ginger.
5. Gradually fold the dry ingredients into the wet mixture.
6. Stir in the soaked apricots and mix until evenly distributed.
7. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
8. Let the cake cool before serving.

The apricot vanilla low-sodium cake is a simple yet flavorful treat, with the apricots adding a natural sweetness that pairs beautifully with the vanilla. It’s a great option for anyone looking for a healthier dessert that still feels indulgent. Whether served as an afternoon snack or after dinner, this cake will be a hit!

Note: More recipes are coming soon!