Healthy First Birthday Cake

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"

This recipe was first published on October 15th, 2015. It has been updated to include extra information and process shots.