Turning one is a special milestone and you want the perfect cake to celebrate. This Healthy First Birthday Cake is amazingly moist, full of flavour and sweetened only with fruit. It is gluten, dairy and nut-free making it the ideal choice for those with allergies.

Why Choose This Cake for Your Baby's Special Day?
Most parents are careful to fill their little one's tummies with nutrient-dense foods from the moment they start solid food.
The World Health Organisation recommends that children under the age of two consume NO ADDED SUGAR. For this reason, many parents avoid feeding their baby added sugars and when it comes to their baby's first birthday they may feel uncomfortable serving a sugar-laden cake.
I'm not against sugar and believe it is important to find the right balance - where it doesn't take over but covers our children's wants. However, I also believe that you can't miss what you don't know about. A one-year-old baby generally doesn't know any different and serving a cake, sweetened with only fruit, will make most birthday babies more than happy.
The sweetness in this cake comes from the banana and date puree. It is NOT a sugar-free cake, dates are a high sugar ingredient, however, it is lower in sugar than many other cakes and if you wish, you can reduce the number of dates you use.
First Birthday Cake Ingredients
This is what you need to make this healthy first birthday cake...

How to Make the Cake
- Blitz the dates in a food processor until broken down and clumping together to form a paste. Add the bananas and continue to blend until combined.
- MORE INFO - Ensure the dates are soft or they will not blend properly. If your dates are a little dry soak them in boiling water for a couple of minutes before blending.
- Add the oil and eggs into a mixing bowl, along with the date and banana puree, and mix until combined.
- MORE INFO - You may be wondering why there are so many eggs. Coconut flour does not have gluten in it and eggs are needed to keep the product together. Eggs also help the product rise and provide extra moisture.
- Add the coconut flour and stir until combined
- MORE INFO - Allow the coconut flour to sit in the liquid mixture for 10 mins. This is to allow the coconut flour to absorb the liquid. You should notice that the mixture thickens.
- Pour mixture evenly into two greased 7" pans
- MORE INFO - I have tested the recipe in 7" round pans (takes 50 mins) and 8" round pans (takes 45 mins). I do not have any timings for other pan sizes. The mixture should be split into two tins or it will not bake properly. I used springform pans.

Top Tips for Making Coconut Whipped Cream
Making coconut whipped cream isn't as simple as just opening cans of coconut milk/cream and whipping it up. There are certain things you should do to ensure you achieve the perfect consistency.
- Choose the right brand. Not all brands work well, make sure you buy full fat as reduced-fat won't work. I recommend giving the can of milk a shake and if you don't feel the liquid moving then this will probably work perfectly.
- Chill the coconut milk/coconut cream in the refrigerator overnight. This is important to ensure the cream hardens if you skip this then it will be too soft and won't whip properly.
- Make ahead. You can make whipped coconut cream up to 4 hours before icing your cake, make sure to store it in the refrigerator and ice the cake just before serving.

Assembling the Cake
- Cool: Allow the cake layers to cool and the chia jam to thicken in the fridge.
- Layer: Place one cake layer on your cake stand or serving plate. Evenly cover with the chia jam and top with the second cake layer. Spread the coconut whipped cream frosting over the top and sides. Decorate as you wish.

Storage and Make-Ahead Instructions
If you wish to make this cake in advance you can make the cake layers ahead of time but you should not assemble until the day of the party. The coconut whipped cream should be added at the last minute.
- CAKE LAYERS: You can make ahead and freeze the cake layers for up to a month. Let it thaw overnight in the refrigerator. Alternatively, you can make the cake layers up to two days in advance and store, covered, in the refrigerator. Normally I do not recommend storing cakes in the refrigerator but this is a moist cake and stores best refrigerated.
- CHIA JAM: You can make the chia jam 2-3 days in advance and store in the refrigerator.
- COCONUT WHIPPED CREAM FROSTING: Can be whipped and stored in the refrigerator up to four hours before "icing" the cake.
Does it Make a Good Smash Cake?
Smash cake photos are the cutest and this is a great cake to use. I have been sent so many adorable photos of readers' babies captured with this first birthday cake. Some have added food colouring to the frosting, to match a theme, and others have left it white.
The cake is moist and easy for baby to grab handfuls of it and you are sure to capture the delight on their faces when they take their first bite!
Make sure to snap the photos quickly before they manage to devour the whole cake! 😉
What Others Are Saying...
- "I’m making this cake AGAIN for my son’s second birthday. I just don’t think he needs all the processed sugar so this cake will probably work for me as long as possible! It’s delicious! Thank u"
- "The smash birthday cake was the show stopper of the party! Everybody liked it! Adults too! Superb"
- "Our one year old couldn’t believe her luck. Piece in both hands and more allowed the next day for breakfast! all the adults raved and licked their lips as well. Thank you"
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Healthy First Birthday Cake
Equipment
- 2 x 7" (18cm) Baking Tins (Nonstick springform is preferable)
- Food Processor or High Speed Blender
Ingredients
Cake
- 6 Medjool Dates, Pitted
- 375g (3- 4) Ripe Bananas
- 6 Eggs
- 60ml (¼ cup) Coconut Oil, Melted (plus extra for greasing tins)
- 45g (½ cup) Coconut Flour
- ½ teaspoon Cinnamon
- 1 ½ teaspoon Baking Powder
- 65g (½ cup) Raspberries
Jam
- 110g (1 cup) Frozen Raspberries, defrosted
- 1 tablespoon Chia Seeds
- 1 tablespoon Warm Water
Frosting
- 2 400ml (14oz)Cans Coconut Milk, chilled in the refrigerator overnight
- 3 Drops Vanilla Extract
Instructions
Cake
- Blitz the dates in a food processor until broken down and clumping together to form a paste. Add the bananas and continue to blend until combined.
- Meanwhile, pre-heat oven to 170C / 340F and lightly grease two 7 inch pans with some coconut oil
- Transfer the banana date mixture to a large mixing bowl together with the eggs and oil. Carefully mix until combined. In a separate bowl mix together the coconut flour, baking powder and cinnamon. Add to the wet ingredient and stir through. Wait for 10 mins to allow the coconut flour to expand.
- Add the raspberries and gently stir through before pouring the mixture equally into the prepared cake pans.
- Bake for approx. 45-50 mins or until the cakes are baked through. To test for doneness, insert a toothpick into the centre of the cake. If it comes out clean, it is done. Allow cakes to cool for 10 minutes before removing from the tin. Place on a wire rack and allow the cakes to completely cool before assembling and frosting.
Chia Jam
- Add all the ingredients to a blender, or food processor, and blitz until combined. Transfer to a container and allow to set in the fridge for an hour. (If you want something sweeter you can add some maple syrup or sweetener of choice)
Coconut Whipped Cream Frosting
- Scoop out the thick coconut cream from the top of the coconut milk cans. Add to a large mixing bowl, along with the vanilla.
- Wisk until it resembles whipped cream. Store in the refrigerator until you are ready to assemble the cake.
Cake Assembly
- Place 1 cake layer on your cake stand or serving plate. Evenly cover the chia jam. Top with the 2nd layer and spread the coconut cream frosting over the top and sides. Decorate as you wish.
Recipe Notes
Nutritional facts
This recipe was first published on October 15th, 2015. It has been updated to include extra information and process shots.
Sydney says
The cake got stuck so when I tried to take it out it broke. So I’m never gonna use coconut oil for greasing the pans. I’ll use the non stick paper or something else. It tasted really bad, just like eggs and with a bit of raspberries. I really don’t recommend this recipe.
Amy says
Hi Sydney, I'm sorry you didn't enjoy the recipe and I'd love to know what went wrong. Did you change the recipe at all? I only ask because I receive a lot of lovely comments about this cake and many readers use the recipe year after year for their little one's birthday. Did you make sure to use very ripe bananas? Did you add the Medjool dates? This should provide sweetness. Did you use coconut flour or did you replace with a different flour?
Iga says
I'm hoping to make this for my son's first birthday next week. A few questions, if I may: Would the recipe work if using silicone sandwich tins? Can I use fresh raspberries, rather than frozen, for the jam? Can I make a cream cheese frosting instead of the coconut milk one? Thank you
Amy says
Hi Iga, the recipe should work in sandwich times but the cooking time in likely to change (depending on size). You can use fresh or frozen raspberries to make the jam. Any frosting will work, cream cheese sounds perfect. I hope your son enjoys it 🙂
Charlie says
Superb cake. Made it for my sons’s 1st birthday and now again for his 2nd. Loves it! Made the sponge a few days out this time. How long will it stay fresh for in the fridge?
Amy says
Hi Charlie, thanks for your comment, I'm so happy you like this cake. I have only ever refrigerated this cake for 3 days and can't give any guideline on how it will last past that, sorry.
Gem says
Hi, I only have a 21.5 cm springform round cake tin. Would I need to adjust the measurements of ingredients or do you think it won't make too much difference? Thanks
Amy says
Hi Gem,
I have tested the recipe in 7″ (17.7cm) round pans (takes 50 mins) and 8″ (20.3cm) round pans (takes 45 mins). I kept all ingredients the same and split between two pans. 🙂
Jo says
Just made this for my third child’s first birthday. It’s become a favourite over the years and a pre-birthday ritual. Thanks for a lovely recipe.
Amy says
Fantastic! I love this 🙂
Lauren W says
Could you substitute strawberries for raspberries 1:1 in this recipe? Would love to use for my upcoming daughters first birthday, and she loves strawberries!
Amy says
Hi Lauren, I haven't tried making it with strawberries but believe it would work if you chopped the strawberries and replaced 1:1 using the gram measurements. Hope it works and I hope your daughter has a lovely first birthday 🙂
Jane says
My son and daughter-in-law are making this in Spain for their baby's first tomorrow. I'm in the UK and making it too,so that we can share the eating experience together.
Amy says
I love this! I hope you all enjoyed it. Happy birthday to your Grand daughter.
Victoria says
Turned out great and my one year old loved it! Will be making it again.
Amy says
Excellent, thanks Victoria
Louise Kyriakides says
My chia seed jam seems really runny. What can I do to make it thicker!?
Amy says
Hi Louise, did you refrigerate the jam? It thickens up in the refrigerator with time. If still too runny then you can stir in a little more chia seeds.
Lori says
I am wondering if this cake would work with whole wheat pastry flour or with almond flour? We have coconut allergies in our family.
Amy says
Hi Lori, I'm sorry but the liquid amounts would have to be adjusted as coconut flour absorbs a lot more liquid.