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”
Have you tried this recipe? I love receiving your feedback. Please rate and leave a comment below or tag me on Instagram @healthylittlefoodies
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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 (1/2 cup) Coconut Flour
- 1/2 tsp Cinnamon
- 1 ½ tsp Baking Powder
- 65g (½ cup) Raspberries
Jam
- (1 cup) Frozen Raspberries, defrosted
- 1 tbsp Chia Seeds
- 1 tbsp 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
This recipe was first published on October 15th, 2015. It has been updated to include extra information and process shots.
sarah says
Hi Amy,
I love your recipes! I’m planning to bake this cake for my little ones 1st birthday.
My questions is, is there anything I can make with the rest of the coconut milk which isn’t needed in this recipe?
Amy says
Thanks Sarah, I’m so happy you enjoy the site 🙂 You will be left with coconut water, you can add it to a smoothie or why not try using it to cook rice with. It adds a lovely flavour.
Truffles says
When I add the melted coconut oil to the wet mixture it hardens some. Is there any trick to keep it from doing that?
Amy says
Hi Truffles, if your other ingredients are cold this will happen. Were your eggs refrigerated? If so maybe try taking them out for a while before adding them to the mixture. 🙂
Clare says
Help! I’ve forgotten to put the coconut milk in the fridge overnight! I’ve stuck the cans in the freezer will this work?!
Amy says
Hi Clare, it all depends on the brand. Some brands don’t work at all and some need less time. Worth trying. Give the can of milk a shake and if you don’t feel the liquid moving then this will probably work perfectly. Fingers crossed for you 🙂
SJ says
You wrote coconut milk in the recipe, rather than coconut cream.. so I bought coconut milk…
Amy says
Hi SJ, canned coconut milk is perfect. Pop it in the fridge overnight, it should separate. Use the cream to make the frosting. 🙂
Meena Ram says
I am going to try this out today for my daughter’s birthday tomorrow. I don’t understand when you say frozen raspberries defrosted. Can I not use fresh raspberries then?
Flora says
Could I use a bit of branded blueberries in the whipped cream as natural food colouring? Or would that have a bad affect on its firmness? Thank you
Flora says
I meant blended..sorry..autocorrect
Amy says
Hi Flora, this is a very soft “frosting” and needs to be made not long before serving. Although I haven’t tried it myself, I have had readers say they added blueberries / raspberries with success. Good luck!
Laura says
I made this recipe last year for my son’s 1st birthday, and it was a total success, he loved it! I’m gluten intolerant, so I was happy that I could eat it too. I’m making this again today for his 2nd birthday. Thank you so much for sharing this recipe!
Amy says
Thank you, Laura. It means so much that you are coming back to make this for another special birthday 🙂
Sarah says
Can I make this recipe using 3 small, 4 inch pans instead of 2, 7 inch pans? If so, would the baking time and/or temperature be different? Thanks!!
Amy says
I’m so sorry for the late response, Sarah. The timings will definitely be different and without trying it I can’t say for sure what they would be. I’m sorry I can’t be of more help. Did you try?
Valentina Parasidou says
I made it for my second baby and its fantastic!!!Both of them enjoyed them so much wish i could post pics
Amy says
Thanks so much, Valentina. I love seeing photos, are you on Instagram? If so please tag me 🙂
Flaskie says
Thank you for this recepie!
Can you suggest anything to colour the frosting red? I want to try making the cake in the shape of a crab.
Amy says
Hi Flaskie, are you wanting a natural die? I’d try beet juice but this can flavour the frosting..
Brighdin ONeill says
Hi. I have 8 inch springform tins. Do I use same amounts of ingredients? Also do we need to line the tins? Would there be leakage?
Amy says
Hi Brighdin, I have tested the recipe in 7″ round pans (takes 50 mins) and 8″ round pans (takes 45 mins). You need to split the mixture into 2 pans or it won’t bake properly. I used springform tins and they didn’t leak. 🙂
Kate says
This cake was amazing. So moist and delicious and so glad it was healthy. Will definitely be making this again.
Amy says
Thanks Kate, so happy you had success with the recipe 🙂
Beatrice says
Hi! If I were to make this recipe as just one layer, do you think I could do a swirl of the raspberry chia jam so I can still incorporate that element into the cake?
Making the cake this weekend for my niece’s 1st birthday! 🙂
Amy says
Hi Beatrice, this is quite a thin cake so I’m not sure how one layer would look. Do you mean swirl the jam and then add the coconut frosting on top? It could work but the frosting may turn pink.
Tatiana says
Hi amy! Can I replace the coconut flour with oat flour? Could I reduce eggs in that case?
Amy says
Hi Tatiana, You would need to reduce the eggs if using oat flour but I would really have to test it to know how it would work. Sorry.
Taty Esguerra says
Hi! I am planning on making this cake for my son’s 1st birthday. Do you think I can use oat flour or almond flour instead of coconut? Would i have to use as much eggs?
Amy says
Hi, without testing I can’t really advise what the quantity of flour and eggs would be. Sorry.
Debbie says
Can I make this the day before and leave in the fridge over night? Or will the coconut cream frosting melt?
Amy says
Hi Debbie, you can make the cake but I would not add the coconut cream frosting until just before serving.
Kristina says
Hi! Just wondering, has anyone tried making it with flax-eggs to replace traditional eggs by any chance? How did it turn out? My nephew is anaphylactic to eggs, hence for the question
Amy says
Hi Kristina, with so many eggs in this recipe, I’m just not sure an egg replacer will work. Sorry.
Rose says
Hi there, do you think it would be fine to use one coconut cream and one coconut milk? Whipping the thick layers of each together… or which out of the two would work best?
Amy says
Hi Rose, you can not use the whole can of coconut milk (as it will not whip properly). You can either use coconut cream or the creamy part that settles at the top of the can of coconut milk after refrigerating. Does that make sense? If you have any other questions then please reach out again.
Yvonne says
This recipe is everything! Thank you so much. I was wondering if there is way to make a sort of chocolaty cake out of it with for instance sugar free coco power. Do you have any ideas for that? Chocolate and raspberry would work really nicely together.
Amy says
Hi Yvonne, so glad you enjoyed the recipe. I think chocolate would work well, I’d add cocoa or cacao powder. It will change the colour of the cake though. Without trying I can’t really say how it would turn out and how much to add. Sorry.
Olivia says
I trialled two cakes a few months before our little girl’s first birthday- both baby friendly. This was the definite winner! Made it again this week for her birthday and she loved it.. ate a few bites then picked up the entire slice to eat it! Thank you
Amy says
I’m so happy your little one enjoyed this cake, Olivia. Thank you for chosing it for her special day. Thanks for taking the time to rate and let me know 🙂
Rita says
I did this recipe for my sons 2nd birthday
AND IT TURNED OUT TO BE GREAT
BETTER THAN EXPECTED
THANK YOU FOR THE RECIPE
Amy says
So happy you enjoyed it, Rita. Thanks for taking the time to let me know 🙂
Jenny says
Hi Amy – could you give me an idea of the height of the cake depending on whether I use 7 or 8 inch tins? I was trying to avoid buying new 7″ cake tins but did not want the cake to look too flat and wasn’t sure if it lost a lot of height if it was 8″. Thanks!
Amy says
Hi Jenny, I’m sorry for the delay in getting back to you. This isn’t a high cake at all, it is quite dense and doesn’t rise a lot.
Marina Dimitrova says
Hello, I did two of this cake for my twins first birthday. It is amazing for cake smash photo session. The cake is absolutely delicious, soft and moist. The coconut frosting is light and delicate, and most importantly is healthy full of nutrients. My babies loved it , me and my family loved it too. I will definitely do this cake recipe again. Huge THANK YOU to the author.
Amy says
Thank you, Marina, I’m delighted it was a success for you and that your twins enjoyed it. Thanks for taking the time to rate and let me know 🙂
Andrea Kanfo says
My daughter is allergic to eggs- is the recipe possible without eggs? I have an egg replacer product but not sure it’s used to replace that many eggs- could I use some applesauce to replace a few of the eggs and the egg replacer product to replace the other eggs? Thanks in advance
Amy says
Hi Andrea, without trying I really can’t say, sorry. To be honest, I think there are too many eggs in this recipe to replace with egg replacers.
Claire says
Has anyone tried making this with normal flour? Did you have to adjust any of the other ingredients at all??
Amy says
Hi Claire, the recipe would need quite a bit of altering I’d say. More flour would be needed and probably less egg. Without testing I can’t give amounts, sorry.
Claire says
Thanks! I’ll see what I can do 🙂 excited to try this recipe out!
May says
Loved it! I only had oat flour and it worked very well for a substitute to the coconut flour, didn’t change the other ingredients quantities. Also added two dried figs to the raspberry chia jam – yumm!
Amy says
Hi May, thanks for rating and your feedback. I wouldn’t have thought oat flour would work as a substitute so this is good to know. Loving the sound of figs in the jam 🙂
Kristie says
I’m so excited to try this recipe but I only have one 7” pan! Would it be ok to make all the batter at once, store half of the batter in the fridge and bake in 2 batches? Thank you x
Amy says
Hi Kristie, I have never tried this but a reader said that they did (with success) so I’d def give it a go 🙂 I would maybe split the batter in half before adding the coconut flour & baking powder. Then I’d add half the flour/baking soda to the batter 10 mins before baking so that the baking powder isn’t sitting in the batter for over an hour. Does this make sense?
Jo Westin says
Im thinking of making this cake the night before my daughters birthday, and refrigerating it overnight. Would this keep well?
Amy says
Hi Jo, I would make the cake but I wouldn’t frost it until the day.
Danielle says
I made this for my sons first birthday on the weekend – I did 4 layers for more height and it worked out wonderfully. Everyone enjoyed it and my little boy did too! Really good healthy cake one which I will make again!
Ann says
Hi what’s the substitute for coconut oil? Couldn’t find one right now..thAnks!
Amy says
Hi Ann, I’m sorry for the late response. You could probably substitute for another oil but it may affect the flavour. Without trying it is hard for me to say. Sorry.
Ann says
Thanks for the reply Amy. What if I won’t include dates, will it be less sweeter? I opt for raisins as you mentioned as well but not sure if it works since I don’t have food processor with me.
Min says
My baby doesn’t like banana. Could I replace the banana with more dates?
Amy says
Hi Min, I’m not sure that would work, to be honest. Sorry. You could try apple puree but, again, without testing it I can’t say how it would turn out.
Danielle says
Hi Amy
Just checking do you use black chia seeds for the jam? They were noticeable in the jam for me.
Amy says
Hi Danielle, you can use either. I didn’t mind the seeds, it kind of reminded me of raspberry jam that has seeds in it. You could try blending it.
Leslie says
I have made this twice and both times it has stuck pretty badly to the bottom of my spring form pan despite greasing well with coconut oil . Any suggestions?
Amy says
Hi Leslie, I have never had any problems with sticking, sorry this has been the case with you. Maybe you could try lining the bottom with some parchment paper.
Leslie says
I have since made another recipe in the same pan and had the same problem. So it looks like it might just be my pan that’s the issue here. I will try the parchment paper. Thanks!!
Amy says
Thanks, Leslie. Hopefully the paper will help 🙂
Shanshan says
Hi Amy, can I use normal flour instead of coconut flour and reduce the amount of eggs in the recipe? I’m from the UK so plain or self-raising flour, which would you recommend? also how many eggs should I use instead? Thank You!
Amy says
Hi Shanshan, I would have to experiment before I could give you an answer, sorry. You would def need to reduce the number of eggs and add extra flour but I just can’t say by how much unless I played around with the recipe. Sorry, I can’t be of much help.
Gillian Bryant says
Hi Amy. I LOVE all your recipes I’ve tried so I’m looking forward to making this one for my sons 2nd Birthday to take to our play group (some dairy-free kids attending). Blueberries (and strawberries) are in season in WA now so I’m wondering if the cake would work just as well with using fresh blueberries in the cake and perhaps a combo of mixed berries for the chia jam?
Amy says
Hi Gillian, thank you so much for your lovely comment, I am so happy you are enjoying the site. I’m sure the blueberries would work great, but without trying I can’t say for sure. You can use frozen berries if easier too.
Katherine says
I plan on making this cake for my 1 year old’s birthday. Could you use applesauce as a sweetner instead of the dates? Also, I have tried the frosting before, but I couldn’t get it to work, I put it in the fridge beforehand and when i dumped it out, it had a really hard chunk in it that I couldn’t even blend up. What did I do wrong?
Amy says
Hi Katherine, I can’t say how apple sauce would work out without trying. It wouldn’t be as sweet and may add too much moisture. You can miss out the dates if you want, the cake just won’t be as sweet.
It is the hard part that you want from the coconut milk. Were you using an electric whisk to whip? It takes a little time to soften and whip up but stick with it and it will come.
Karen says
I made this cake this week for practice – real thing will be in a few weeks for my son’s 1st birthday. Really delicious! I think it’d be great for breakfast with a cup of tea or coffee.
I apparently used the wrong coconut cream though (canned cream of coconut like you’d use in pina coladas) so it was definitely sweetened. Can you share what brand you used (the one in the pic I assume?, which is milk) and what the difference is between coconut milk and coconut cream in this recipe? I’ll need to source somewhere besides my local grocery and need to get it right!
Amy says
Hi Karen, I’m so happy you enjoyed the cake! Where are you from? You can pick up coconut milk or coconut cream from most supermarkets. I buy the Aldi coconut milk, here in Australia. When I lived in the UK, I found the Lidl coconut milk produced great results. Look for a high fat content, the low fat versions will not work. You are right, cream of coconut is different, it is sweetened.
Tenzin says
Hi Amy, I’m looking to making this cake for my son for his first birthday. He is allergic to egg whites, do u think I can make this just with egg yolk instead? Is there another binding ingredient I can use instead? Thank you
Amy says
Hi Tenzin, I really can’t say without trying, sorry. Because there are so many eggs in the recipe then I’m not sure how an egg replacement would work. Sorry I can’t be of much help.
Kelli Bettridge says
I just made this for my son. I am very particular with how I feed him so I loved the ingredients in the recipe and it turned out so great!
Amy says
Thank you, Kelli. So happy you liked it 🙂
Megan says
The chia jam is an amazing idea! I’ve done the whipped coconut cream before and turns out perfect, thanks for having every part of the cake healthy!
Amy says
Thanks Megan 🙂
jessica sutcliffe says
i cannot for the life of me find any smaller cake tins, so im using 2 x 22.5cm tins and adding more ingredients to the cake (e.g 8 dates instead of 6).
question: why not just use a can of coconut cream rather than the cream off the top of the coconut milk?
Anna Bowness says
I can only find 9″ pans.
How can I adjust the recipe so that the cake is still the same thickness?
Amy says
Hi Anna, this post might help you adjust the recipe….https://thetoughcookie.com/2015/03/07/use-different-size-cake-pan-round-cake-pans-simplified/
Christina says
I just made this recipe and I followed everything and all the extra tips and when I took the cake out of the pan to spread the jam after cooling it, the whole cake was crumbling in both pans. How is everyone else keeping the cake from falling apart? The taste of it is delicious so I’d love to be able to make it properly.
Amy says
Hi Christina, sorry you didn’t have success with the recipe. I can’t understand why it was crumbling as I have never had this problem. Is your coconut flour fresh or have you had it a while? Are you using 7″ pans? Are you using weight ingredients or cup measurements? Do you have springform pans? Mine are springform so easy to remove from tin.
Laura says
Would this work with chia eggs or some other egg substitute? My little one is allergic to eggs and dairy.
Amy says
Hi Laura, due to the number of eggs in this recipe I really don’t think an egg substitute would work. Sorry.
Novita says
I did a trial run last month for my little one birthday this Friday! My hubby gulped it down most of it lol. Thank you for the recipe!
Amy says
Great! So glad it is hubby approved! 😉 Thanks for taking the time to let me know and for the five stars 🙂
Danielle says
Hello Amy
I’m planning to make this for my sons first birthday and will do a test run prior to the day.
I’m hoping to make a higher cake that still feeds 15 or more people – should I double the recipe and still use the 7 inch pans? Also I gather this would change the baking time??
In addition, I’m planning to make the cake ahead of time and store in the fridge prior to serving – when it says cover in the fridge what should I cover it with so it doesn’t dry out?
Thank you for your help!!
Amy says
Hi Danielle,
I can’t say what the baking time would be if you added more to the pan. You could double the recipe and cook it in the 4 tins. If you do a trial you will see that the cake is very moist and quite dense, I don’t think it would cook through properly if you added double the mixture to the one pan.
Amy says
Hi, sorry I pressed return before answering your question. You can cover in cling wrap and store in a container. 🙂
Danielle says
Thanks for the reply Amy. I finally did the trial run today and it turned out great – maybe a touch over cooked (looked a bit too brown but tasted good). Will give it a bit less next time.
Just a question…I used black chia seeds in the jam and they were visible – is this what you use for the recipe?
My sons first birthday is in two weeks so will make again then with four layers this time so fingers crossed it works out!!
Via says
Can I bake this in just one 8 inch tin or do I need to half it ? Also how long would baking time be if I bake it all in one go? Thanks!
Amy says
Hi VIa, I have tested this recipe in an 8″ round pan (takes 45 mins). The mixture does need to be split into two tins or it will not bake properly. I used springform pans 🙂
Aneta Kolton says
I tried to do as on recipe my base was took small generally cake is very little .don’t like it taste as well.
Amy says
Hi Aneta, sorry you didn’t have success with the recipe. What size of base did you use? What was it about the flavour you did not like?
Sara says
Excited to try this recipe for my daughter’s first birthday! I only have one 7″ cake pan. Can I let half the batter sit while baking the first layer?
Amy says
Hi Sara. Yes, that should work. I haven’t tried it myself but many readers have let me know that this is what they did and it worked. 🙂
Saajidah says
Hi there. I’d really like to make this recipe for my daughter’s 1st birthday but my oven has just broken down. Do you think I could make this cake in the microwave? How long would I need to bake it for?
Amy says
Hi Saajidah, I’m sorry but I have no idea. I wouldn’t be able to help you with timings unless I experimented.
Lisa says
Such a great, tasty and easy to follow recipe thank you! Made today for my little boys first birthday and it was a huge hit, my husband even went back for seconds which is very unusual. Will be making again worth noting I only had 1 x 8 inch pan so just made half the mix and did one cake, then prepped the rest (up to letting the flour sit) while the first was cooking and did a changeover. Little bit more work and obviously took longer but still worked out fabulously!
Hannah says
Hi Amy,
Do the raspberries for the cake batter have to be fresh or can they be frozen?
Amy says
Hi Hannah, Sorry I missed your comment. I’ve only made the cake with fresh berries. I would say frozen would work but it may add a little more moisture. I use frozen raspberries to make the jam.
Ivana says
Great cake for 1.birthday. Healthy and tasty
Amy says
Hi Ivana, thanks for taking the time to rate and comment. So happy you liked it 🙂
Lynnette says
Is the oven temperature for a fan assisted oven? Or would I need to reduce the temp by 20 degrees?
Amy says
Hi Lynnette, yes it is for fan assisted 🙂
T says
ahhh! This cake was so good – I just had some for breakfast. We made it with 9 inch pans because its the only ones we could find at walmart during the pandemic. It just didn’t sit as high but it tasted delicious. Thank you!!
Amy says
Thank you! So happy you enjoyed it! Cake for breakfast is always a good thing!
T says
Made it again but this time with blueberries and highly recommend!
Diane says
Can I make this using a 6″ pan? How do I adjust it if I need to?
Deniz says
Can I use only egg yolks?
Amy says
Hi Deniz, I’m not sure there would be enough moisture for the coconut flour. It is quite a dense cake so I think it would be better to use the whole egg.
Shannon says
Can you easily add cocoa powder to make it a chocolate cake?
Amy says
Hi Shannon, worth a try. Without trying myself I can’t say how it would turn out.
Sarah says
Thank you for sharing this recipe. I am planning on making it for my bub’s 1st bday. My local grocery store is out of coconut flour. Can I substitute for another flour if I can’t get my hands on any coconut flour? I only have 1 pan that size so can I bake one layer at a time or will the batter spoil if it’s left to sit for too long? Thank you x
Amy says
Hi Sarah, sorry it really has to be coconut flour. Coconut flour absorbs a lot of moisture so the cake has been developed to accommodate that. If you sub a different flour the mixture will be too wet.
Sasha says
Sorry I just saw you answered previously- regular flour doesn’t work ☹️
Sasha says
Can I use regular flour instead of coconut? If I do does the amount change?
Jayne says
Do you think almond flour might be an ok sub for coconut flour?
Amy says
Hi Jayne, I don’t think it would work, sorry.
Danielle says
This looks SO yummy! Question – could this same recipe be used for making cupcakes rather than the full cake?
Amy says
Hi Danielle. To be honest, without trying I can’t say for sure. It is quite a moist cake so I’m not sure how they will go as cupcakes. Sorry I can’t be of more help.
Amy
Katie says
I made this recipe as cupcakes and it was great!
Amy says
So glad they worked as cupcakes, Katie 🙂
Carol Bisso says
Hi! Could I use plain flour instead of coconut flour? Thanks
Amy says
Hi Carol, this recipe won’t work with plain flour, sorry. It has too much moisture (which is needed for coconut flour)
Bec says
Oh my, we LOVE this recipe!! Made it for my little girl’s first birthday and everyone enjoyed it. I now make it regularly for the occasional snack and she loves it! We don’t really like coconut cream, but since no one here is lactose intolerant, I just whip regular cream with vanilla essence, mash strawberries into it and it is such a hit! I have also used stewed apple between the layers which has also worked well. So delicious! Thanks for the great recipe!
Amy says
Thank you so much Bec, so happy you enjoy it. I’m LOVING the sound of stewed apples between the layers, will be trying for sure!
Gisele says
Hi Amy, lovely recipe! I’ll try to make it tomorrow!
Can I use blueberries instead of raspberries? Can’t find fresh raspberries here, sometimes even Frozen ones are hard to find.
Amy says
Hi Gisele, I haven’t tried it with blueberries it sounds delicious. I think it should work well 🙂
Dani says
The cake is super delicious and quite easy to make! We have made it twice now and will make it again, but next time we won’t make the coconut whipped cream.
Amy says
Hi Dani, so happy you like the cake 🙂
Medworldis says
I m going to make this next week and can t wait! Question, does the recipe make enough for both layers or do i need to double it for 2 layers? I want to make sure i have enough ripe bananas ??
Amy says
Hi, I’m so sorry for the late response and I hope I’m not too late altogether. The recipe makes 2 layers as is, no need to double 🙂
AV says
This cake turned out to be too dense and wet, even when the toothpick cane out clean.
Amy says
Hi AV, I’m sorry the cake didn’t work for you. Did you bake it in 2 7″ pans? Did you allow the coconut flour to sit and absorb the liquid before baking? I have actually now updated the recipe to give more information and photos to go along with the step by step instructions. Did your cake look different to the cut cake in the pics above? It is a moist cake.
Katherine says
Kids and adults enjoyed equally!!
Amy says
Excellent! Glad it was a hit all round 🙂
Carolyn says
Hi! I’m excited to try your cake recipe! However, I’m a little confused about the coconut milk. So after the cans are in the fridge there will be an obvious “top layer” that I scoop out? And then I leave the bottom half of the can unused (will that be liquid)? I want to make sure I understand. Thanks!
Amy says
Hi Carolyn, Yes there should be a top layer of thick cream that you can scoop. It only works with some brands and it can NOT be low fat. The liquid at the bottom can be used in a smoothie etc. Hope that makes more sense?
Nova says
Love this recipe but wondering if there is a vegan version of the cake? A version with no egg
Amy says
Hi Nova, without experimenting I can’t say, sorry. As it contains so many eggs I think it would be a hard cake to adapt. I would probably change the flour so the cake didn’t need so many eggs.
Louiza Hadjipsaltis morning says
The smash birthday cake was the show stopper of the party! Everybody liked it ! Adults too!
Superb
Amy says
Aw thank you Louiza, I’m so happy 🙂
Leslie says
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 prb work for me as long as possible! It’s delicious! Thank u!
Amy says
Excellent! Great choice for a 2nd birthday too! So glad you like it, Leslie 🙂
Sara says
Hi, I’m a little confused… am I supposed to add the raspberries to the cake mix at the end (before baking? Please help! Thank you!
Amy says
Hi Sara, yes. You add stir through 1/2 cup of the raspberries just before baking (step 7). The remaining raspberries (1 cup) are used to make the chia jam (step 11). Hope this helps 🙂
Kate Zamoscik says
This recipe looks really great. My cake turned out very moist and dense – would I know if it’s not sad layer? It does taste nice though
Amy says
Hi Kate, this is a very moist and dense cake. I’m unsure what you mean by sad layer..?
Kate says
Thanks for your reply, Amy. My cake turned out very, very moist which made me wonder whether it came out bad/soggy. How can I tell whether it’s got the right amount of moisture? I baked the cake twice now and it turned out the same – while it tastes nice, it does look wet. It’s a shame I can’t post a picture of it…
Amy says
Hi Kate, it is a very moist cake and def not the same texture as a sponge cake. This is an old recipe and I see I have not included process shots and shots of the cut cake. I need to update this as I know it can be useful for readers. Do you want to email me a pic? amy(at)healthylittlefoodies.com
Nicole says
Would it be possible to make this as cupcakes?
Amy says
Hi Nicole, I’m not convinced this recipe would work well as cupcake as it is a very dense cake. As I haven’t tested it I wouldn’t be able to tell you for sure and also what the oven temp /timings would be. Sorry I can not be of more help.
Kirstie says
Hi there!
This looks amazing! It doesn’t state the size of the tin unless I’m missing something but I saw from your comments it’s 7 inch as recommended.
Can I stack higher than this for more people or would this affect the cake experience? Or go wider with the tins but thinking that might not be good!
Thanks – can’t wait to try for daughters first birthday!
Amy says
Hi Kirstie,
You need 2 7″ inch pans (step 2 in the instructions). I stacked these two cakes, if you wish to do more stacks I think it should work but the cake is very dense and could be a little heavy. I haven’t tried baking it in different sized tins, the cooking time would vary and I can’t say what it would be without trials.
I hope you find something that works for you 🙂
Lena says
I’m so excited to try this cake! It’s everything I’ve been looking for, and more! My almost two year old LOVES coconut. How well do you think the frosting would hold onto shredded coconut? I’d love to go coconut-crazy for him. Also, should this be kept in the fridge, assuming we don’t eat it all in an instant? Thanks so much!!
Amy says
Hi Lena, I’m so delighted you want to try this cake! The “frosting” isn’t the same texture as regular frosting and you are best to frost just before serving. Are you planning to sprinkle shredded coconut on top of the frosting or underneath? I’m not really sure how it would work, sorry.
I’d refrigerate any left overs 🙂
Nikki says
Thanks so much for this recipe Amy. I made it for my daughter’s 1st birthday. I had to substitute the coconut flour with cassava flour when I realised I didn’t have coconut flour as I started making it. Thankfully it was a perfect substitute. I decorated the cake with rose petals. The cake was delicious, moist and a great hit with my fussy eater as well as with all the guests at her party!
Amy says
Hi Nikki, this is the recipe I love receiving positive feedback on most 🙂 It is such a special time and I’m so happy when the cake works well. I’m delighted that it worked, even with the flour substitution – good to know! I bet it was beautiful decorated with the rose petals x
Rowenna says
Looking forward to trying this recipe for my daughter’s first birthday. Just wondering if you know if the cake (without the jam and icing) would freeze ok for a few days? Thanks
Amy says
Hi Rowenna, This is an old recipe and I never tried freezing it. I can’t say for sure how it would freeze but believe it would be ok. Sorry I can’t be of more help just now, I am slowly going through older recipes and updating them with this information.
Rowenna Brett says
They froze really well!
Amy says
Thanks Rowenna 🙂
Lisa Weldon says
Hi Amy this looks great just wondering if I could make it in a loaf tin as I’m hoping to do the shape of a 1! Would it still work ok?
Amy says
Hi Lisa, i actually based the recipe on a loaf recipe I saw on another site. This is the link… https://lyfestyled.com.au/sugar-free-banana-coconut-bread/ . Id just check their timings and amounts. Hope that helps
Nikki says
Hi, could I replace the coconut flour in this with regular flour/plain gluten free flour? Would it work the same? Thanks!
Amy says
Hi Nikki, You wouldn’t be able to do a straight swap. Coconut flour absorbs a lot of moisture and the measurements reflect that. Without testing the recipe I can’t give you the measurements, sorry.
Bec says
I can’t wait to make this for my baby’s 1st birthday. Should I make it the morning of the party? Or can it be made the night before and assembled the next day?
Amy says
Hi Bec, I made it the day before but didn’t add the coconut cream until I was just about to serve 🙂
Casey says
I plan on making this for my sons first birthday but was wondering how it sits? If I make it the day before, frosting and all, will that be ok? Or does it need to be made the day of? It sounds delicious and I’m looking forward to watching our son have fun eating it
Amy says
Hi Casey, You can make the cake the day before but I wouldn’t frost it (if using the coconut milk frosting) until just before serving. I hope he enjoys it 🙂
Rosemary Wright says
Our one year old couldn’t believe her luck. Piece in both hands and more allowed the next day for breakfast! all the adults raves and licked their lips as well. Thank you xx
Amy says
Excellent! So glad she enjoyed 🙂
Ruth says
I’m looking forward to making this cake for my baby’s first birthday next month. One question— do you think I can skip the dates in the recipe?
Amy says
Hi Ruth, The dates add sweetness, you can skip them but may wish to add a little sweetener of choice 🙂
Ann says
This recipe sounds great. I was wondering if there’s a way to change this into cupcake recipes, and what I’ll need to do differently.
Thanks,
Ann
Amy says
Hi Ann, Without trying I can’t say for sure – sorry. It is quite a dense, moist cake so I’m not sure how they would work as cupcakes.
Rachel Schoen says
Hi Amy! I am planning to make this cake for my baby girls birthday on Sunday. I did a trial run yesterday and it came out very soggy for me. Today I tried again with one less egg and an additional 1/8 cup coconut flour but it made no difference so I’m stumped. I do live at 5000 ft so I’m not sure if that’s causing the issue (usually it would cause things to be drier I think, but I’m not much of a baker). I did increase the baking temp to 350 the first time and 360 the second as it took over an hour the first time and I read at high altitude you might need to. I also added extra baking powder the second time. Hoping you might have an idea to improve the sogginess? It comes out nice and brown and crusty on the outside but the inside like a wet sponge.
Amy says
Hi Rachel, I am so sorry that I missed your message and getting back to you too late. I’m sorry you weren’t having much success with the cake. I can’t think what was making it so soggy. Did you use 2 7″ pans to make it? The cake isn’t light and airy, it is quite a dense cake but I wouldn’t say mine was soggy. Did you find a solution or did you opt for a different recipe? I hope your little one had a great birthday 🙂
Milly says
Thank you so much for this recipe, Amy. I made it with a couple of variations for my daughter’s first birthday and it was a huge hit! I subbed the coconut oil for avocado oil so that there wasn’t such a strong coconut hit. An hour before the birthday party, I discovered my coconut milk didn’t separate in the fridge, so I made a greek yoghurt based frosting which worked a treat.
Amy says
Hi Milly, glad the recipe was a hit and the substitutions worked. Thanks for taking the time to rate and let me know 🙂
Samantha says
Hi Amy! Do you think flax eggs would work for this recipe as an egg alternative?
Amy says
Hi Samantha, as there are so many eggs used in this recipe I really don’t know how flax eggs will work. The eggs are there for moisture (for coconut flour). Sorry, I can’t be more help but without trying I just can’t say for sure what the result would be like.
millie says
Hi Amy, i would like to try this recipe but i wonder if i need to leave dates in warm water a bit before mixing? and would it be ok to make ready 3-4 hours before serving?
Amy says
Hi Millie, If your dates are hard then I would definitely soak before mixing but if they are fresh and soft then you shouldn’t need to. You can make this cake in advance but I would add the coconut frosting as late as possible.
Diana. says
Hi could I premake the cake one day before?
Amy says
Hi Diana, Yes you can make the day before. I made it the day before 🙂
Mathilde says
I would love to try this recipe! My daughter’s first birthday is in 3 days and I would love her to have a healthy cake which sounds delicious! Only it seems that there is not enough flour, am I correct in understanding there is only 1/4 cup of coconut flour and no other flour? Also I am a little worried that 6 eggs will make it too eggy..!
Amy says
Hi Mathilde, Coconut flour requires a lot of moisture and this is why the recipe needs so many eggs. I have a good reviews on this cake but everyone is different. Could you do a test run first? You could freeze it in small pieces for snacks / desserts.
Krissy says
My thoughts exactly! I did a trial run tonight and the flavor is great but is very very moist and less cakey.. it’s almost like it mashes in your mouth the second you take a bite. I’m going to try with more flour. (I’m also trying in sphere pans to make a baseball cake so that could be playing a factor…
Can you mix coconut flour and whole grain flour or will that not work?
Amy says
Hi Krissy, Sorry that the texture is not right for you but I’m glad you like the flavour. If you mix the flours then you will need to reduce the number of eggs (as coconut flour requires more moisture than other flours).
Tori says
Hi! Do you think 100% natural date syrup would work instead of blending the actual dates?
Amy says
Hi Tori, yes that should work 🙂
Amanda says
Can i use creamed coconut- is this the same as what will end up from a can?
Amy says
I’ve never tried making it with creamed coconut but i would say it would be too hard to whip. You can use a can of coconut cream. Just make sure to refrigerate the night before, to separate the water.
Vicky says
I used creamed coconut and it worked great. I just added the amount of water I needed for it to be creamy enough
Amy says
Great to know, Vicky 🙂
Izzy says
Hi I just realised now that I need to keep the coconut milk in the fridge overnight and I bought the wrong type of coconut milk , not canned but in carton ones so not sure if it’s gonna work or not. Basically I need to finish the cake tomorrow it’s my sons birthday !! Why does it need to stay in the fridge overnight is there quicker way to fix it ? Please help
Thank you .
Amy says
Hi Izzy, the carton milk will not work. You need coconut milk or coconut cream from a can. Refrigerating it allows for it to separate. The thick creamy part will be at the top of the can and that is the part you need. Make sure the coconut milk has a high-fat content. If you shake the tin of coconut milk and you don’t feel the liquid moving then this will work perfectly and you may get away without refrigerating it.
Annie says
An absolute winner! So delicious. I didn’t have two pans and was in a hurry so we made one 9inch pan and smeared the jam and the icing on top. Added a bit of maple syrup to the icing, but the cake really didn’t need any additional sweetening. It was moist and irresistible. My daughter inhaled it and loved licking the topping off the whip. We brought this one to daycare (though slightly small for 20 toddlers) but they don’t need much as it’s dense. Also the extra icing and jam was great for dolloping. We’ll be making it again x 3 for the 2nd bday party on the weekend. Thank again!
Amy says
Brilliant, Annie! This has made my day, I’m always delighted when someone makes this recipe for their little one’s birthday. Such a special time 🙂 . Glad you all enjoyed it
Ivana says
I was looking for a healthy first birthday cake for my son. When I found this recipe, I was sure it will be the best. I made it and it was very good. My son loved it and it was great for him. He has not been having any sugars yet, except from fruits, so the cake was spot on. Thank you for this great recipe!!!!!
Amy says
Brilliant, Ivana! Thanks so much for taking the time to let me know 🙂
Tammy says
Hi. What brand of canned coconut milk did you use?
Thanks.
Amy says
Hi Tammy, I’m unsure, sorry. You want to shake the can, if it sounds really liquidy then it won’t work. You want to find one that you don’t feel the liquid moving in.
Ale says
Hi,
I am planning to make this for my son’s first birthday smash cake and I have a few questions. I was wondering if i could use 6″ pans and how that would change the recipe and cooking time. I want it to look a bit taller but smaller in diameter. Also, what size of eggs do I use – large or extra large? If I wanted to add some maple syrup to the frosting, how much would you recommend? Also, if I use coconut cream, how much coconut cream should I add? Last thing, if i make the cakes the day before, can I stack them and add the jam in between the layers the day before or do i have to wait to do that until the day of the party like the frosting. Sorry for all the questions – I am not a baker.
Becky says
Love the idea of this recipe!
I am looking for a healthy cake recipe for my niece’s first birthday. The whole idea is to create a fondant decorated cake in her favourite woodland theme (which will be picked off of the birthday girl’s piece).
Do you know if the coconut frosting in this recipe can be used underneath fondant instead of the usual buttercream? I I have never used anything like coconut milk before in baking but I suspect that it may be a little bit too loose to use in this way.
Amy says
Thanks Becky, I really don’t think the coconut frosting would work underneath the fondant. I think it would be too wet, sorry.
Jackie says
Hello! Can I sub blueberries for raspberries?
Amy says
I haven’t tried it but think it would work.
Christy says
Amy, I love this recipe! I’m all about gluten free/sugar free for my little babe! We did a faux 1st bday for my son at 9 months old because my husband had to leave for deployment. I’m making it again for his actual 1st bday. Thank you thank you!
Amy says
I love that you loved this, Christy. Hope your little one has a great 1st birthday 🙂
Rachel says
Hey Amy,
I just wanted to thank you for this
recipe. Yesterday we celebrated our 2nd sons 1st Birthday with some friends and family and leading up to the party I had been hunting for a good baby friendly recipe to use. I admit I was nervous, not having done a trial prior to the party but I’m super pleased to report it was a success! A double batch and
3 tiers later there wasn’t much left over and I ate cake for dinner ha ha ha. Also your tips were helpful especially about the defrosting of the raspberries and what kind of coconut milk go look for and keep in the fridge over night etc, and to only scoop out and use the firm part. Only thing I should have done was sift my coconut flour to avoid lumps….
And if I wasn’t so short in time my cake s white coconut ‘cream’ frosting would of looked nicer without the pink tiny from the jam but I was behind on schedual and didn’t cut my cake layers in half to spread the jam I just spread it on top and then added the coconut milk ( cream) on top of that! It was very moist and surprisingly sweet and had a lovely flavour!!!!! A few adults did pour some maple syrup on their cake slice but I added none to the recipe I just followed ur directions to a T! And I will happily be using it again and sharing with friends and family! So thank you from the bottom of my heart for sharing it with us!!! Xxxx Rachel I’d share a photo but can’t seem to find an option
Amy says
It is messages like this that make my job so special! Thank you so much for taking the time to write such a lovely comment. I’m absolutely delighted that you had success with this and that it was enjoyed by all.
I’m not sure if you can share photos on the blog but you can always tag me on Instagram, FB or send an email [email protected] . Thanks again for your lovely feedback.
Priya says
Hi, Thanks for sharing this. It looks like a great cake! Can I use strawberries in the cake instead of raspberries? My little girl doesn’t like raspberries but she absolutely loves strawberries so would be amazing if I can.
Amy says
Hi Priya, I have never tried strawberries but someone sent me a message saying they used strawberries and it turned out great.
Priya says
Thanks Amy. I shall give it a go
Maren says
Thanks for this recipe! I followed the recipe exactly but it ended up tasting quite eggy, more like a moist pancake. Is this correct? I used 4 medium eggs and 2 large eggs. If I were to add more flour would it be less eggy and more fluffy? Thanks
Amy says
Hi Maren, did you use coconut flour?
Anya says
If I can’t find fatty coconut milk for the frosting will canned coconut cream work?
Amy says
Hi Anya, yes coconut cream should work well as it is the coconut cream part of the milk you use. I
Jen says
I have 9″ cake pans. Would that work or do I need 7″ ones?
Amy says
Hi Jen, sorry for taking so long to reply. You will need to adjust the cooking time / temps if using a different size pan. I think there are guides online that you can use.
Hannah says
Could I add (natural) food coloring to the coconut cream to give the cake some color?
Amy says
Hi Hannah, A reader send me a gorgeous pic of her little girl’s cake, made using this recipe. She coloured it lilac and it worked well.
Natalia says
Hi, is the coconut milk frosting thick enough to pipe? Also I already made your chia raspberry jam on Sunday, how long does it last in the fridge? Thanks
Amy says
Hi Natalia, I haven’t made the coconut milk frosting in a while, and can’t quite remember. From my research I think it will pipe, just don’t add any maple syrup as it can change the consistency. Please see my notes about the coconut frosting. It only works with certain canned coconut milk.
The jam will last around a week in the fridge 🙂
Natalia says
Thank you! I made one on her birthday and then doubled it up to 4 tiers for her party on the weekend and both came out amazing! She enjoyed them so much and I loved the fact that they were still healthy for her! Thanks again for the fab recipe!
Tyler K. says
Are the chia seeds necessary?
Amy says
Hi Tyler, yes, chia seeds turn liquids into a gel. It is what gives the raspberries a jam-like consistency.
Lindsey Schultz says
Hi Amy!
I am excited to try this recipe out for my son’s first birthday!
Would fresh raspberries be all right instead of frozen? Why did you choose frozen berries? Thanks so much! 😀
Amy says
Hi Lindsey, you can use fresh raspberries in the cake. I use frozen raspberries to make chia jam as they release a lot of liquid when defrosted which makes a great jam. The chia seeds absorb some of that moisture to make a more jam-like consistency.
I hope you and your son enjoy the cake 🙂
Loan says
Hi Amy!
Thanks for sharing the recipe, i just tried it yesterday it was really good! Gave a little piece to my son and he loved it too, so tonight im baking his actual birthday cake for the celebration tomorrow! I substituted the raspberries by half fresh pineapple and mango and its a delicious tropical cake 🙂
Amy says
Oh yummy! I love the sound of pineapple and mango! I’ll have to try it out. Thanks for the feedback and I’m glad you liked it 🙂
Tara says
Hi I accidentally brought coconut milk in a carton not a tin will this still work or should I make another trip to the shops
Amy says
Hi Tara, it only works with tinned coconut milk (and only certain brands). Make sure it has a high fat content. If you shake the tin of coconut milk and you don’t feel the liquid moving then this will work perfectly.
Hem says
Do I have to keep it in the fridge. I made it today but haven’t done the frosting yet. I will use it on Sunday. Thank you
Amy says
Hi Hem, so sorry that I am just getting back to you now on Sunday! I would keep the cake in the fridge and frost on the day. Hopefully, you live somewhere with a big enough time difference to get this in time. Enjoy!
Annabel says
I’ve just made this cake for my little girl’s first birthday! The recipe was so easy to follow and the cake turned out perfectly. My daughter (and the rest of the family) loved it! Thanks for a fab recipe!
Amy says
Brilliant! So happy it worked for you, thanks for taking the time to let me know. Comments like this make my day!
Sam says
Hi Amy, just to say I made this for my little one’s first birthday cake and it came out oerfectly, thank you for posting the recipe. He was more taken with the coconut cream than the actual cake but had some of that as well. I’ve been using quite a few of your recipes as I try to give him things sweetened with fruit only (for now) and they are always sweet enough for me too so I enjoyed the cake too! Sadly my son currently refuses to eat anything with a bready/cakey/baked oats texture (unless covered in coconut cream it seems) so I’ve eaten most of what I’ve baked using your recipes myself! Hopefully he will get over this phase soon. Thanks again!
Carrie says
Hi Amy! Thanks for this recipe. Excited to try it out. Do you think oat flour could be substituted for the coconut flour? Would it be as absorbent as the coconut flour? I’m in Nicaragua and ironically the coconut flour is VERY expensive. Thanks!
Amy says
Hi Carrie, I don’t think oat flour would work in this recipe due to the absorbance of coconut flour. You would have to reduce the amount of eggs but without experimenting I can’t say for sure by how much.
Jealene Anderson says
Hi, quick question. Have you tried doing the recipe in cupcake form? If so, should I change the cooking time or oven temp much?
Amy says
I haven’t tried it as cupcake form, sorry. The cake is pretty dense and i’m not sure how it would work. You could make a big cake and use round cutters to form mini cakes?
Samamtha Huang says
Hi Amy what a great recipe! I made this for my daughters 1st birthday and then again for her cake smash shoot. She loved it and so do I!
I used fresh strawberries in the cake and for the chia jam as it was cheaper than raspberries and I’m not fan of frozen berries at the moment due to the recent recall in Melbourne.
Worked well with fresh strawberries in the cake and for the chia jam.
Now my go to healthy cake option!
Amy says
Hi Samantha, Thank you so much! I just loved seeing the pictures you sent me too – adorable!
Bethany says
Any idea if chia seeds can be substituted? I have flax seed on hand but not chia.
Are the dates necessary?
Amy says
Hi Bethany, No the dates aren’t necessary, they are just there for sweetness. I don’t think flax seed would work for the jam. You could try adding some arrowroot powder as a thicker (if you have it to hand)
Lani says
Hi! Can’t wait to make this for my daughter’s 1st birthday next week. I’m in Israel and raspberries (and blueberries) aren’t the easiest to find. Do you think I could sub in chopped strawberries? Thank you!
Amy says
Hi Lani, I have never tried it so can’t say for sure but I think strawberries would be a good substitute. Enjoy!
Lani says
Thanks for your reply! I’ll give it a shot 🙂
Kelly P says
If I made this the night before and stored it in the fridge, do you think it would be ok the next morning? I’ve never worked with coconut flour before!
Thanks!
Amy says
Hi Kelly, Yes – I made this the night before for my son’s birthday. Don’t add the coconut cream (if using) until just the day of the party though ??
Esther C. says
Hi Amy, cake looks delicious and I love that it’s fruit based and grain free!
I was wondering if you know how many this would serve if it wasn’t used as a smash cake?
Thank you for the recipe!
Amy says
Hi Esther. It is a very dense cake and you don’t need a lot so I think it would serve at least 8. Sorry, I haven’t made it again since my son’s first birthday so I can’t remember how many it would serve exactly. I hope you enjoy it x
C says
We just made this as a “Happy Birthday Jesus” cake for Christmas and I substituted blueberries for the raspberries; it turned out wonderful! I gave my almost two year old a piece and he loved it. Is it better to refrigerate it or keep it out on the counter like a regular cake? I would think refrigerate because of the ingredients but if you refrigerate a regular cake it dries out. Just wondering, thanks.
Amy says
Hi C, Blueberry sounds wonderful and I’m so glad you enjoyed the recipe. I’m sorry I’m just replying now, I switched off for Christmas. I know you don’t normally refrigerate cakes but I would definitely refrigerate this one. Hope you had a lovely Christmas.
Jennifer says
Thank you so much for sharing this recipe! Looks delicious and I am hopeful it is the perfect addition to my son’s surf themed first birthday brunch tomorrow!
Happy Holidays from Bermuda ?
Amy says
A surf themed first birthday party – love it. I hope it went down well, thanks for your comment. x
Anna says
Hi Amy,
Are they fresh or dried dates? I’m just blitzing my dried dates and they don’t seem to be coming out in a paste at all!
Thanks,
Anna
Amy says
HI Anna, I used dried dates. If your dates aren’t super sticky / moist then you may need to soak in boiling water first (for about 15 mins) Hope this helps, Amy
Renee says
Hi Amy!
My son will be turning one and I wanted to make this cake (soo hard to find a recipe without any sweeteners besides fruit!!) for his birthday party. I have 9″ pans, so I was thinking about either doubling or doing 1.5 times the recipe- do you think this would work okay? Also, Is this recipe enough to feed 20 people?
Thanks!
Amy says
I’m so glad that you like the sound of the recipe. I’d say the 7″ pan would serve approx 10 (although I don’t think it would have stretched to that many in our house) It is quite a dense cake though so a small portion should be enough. I can’t guarantee the ingredient amounts for a 9″ pan. I’d probably go with doubling the recipe but would suggest you did a trial run as the cooking times may vary. I hope you enjoy the cake x
Danni says
I’m going to make this for my son’s first birthday next week! Love the idea of this recipe – much nicer than many healthy cakes I’ve been looking at. Can’t wait to try it!
Amy says
Hi Danni, thank you. I hope your son enjoys it as much as mine did!
Anna says
Hi Amy,
I love your website and this recipe is exactly what I was looking for, thank you! I wondered if you could tell me how much a 1/4 cup of coconut oil is in grams? I’m a hopeless baker and things seem to come out all wrong when I measure in cups! I really want to get this right for my son’s birthday this week. Also, do you have any decorating suggestions from your own ideas or other readers?
Thank you!
Amy says
Hi Anna, I’m unsure off hand how much a 1/4 cup of coconut oil is. I’d say around 50g? Sorry. I am trying to include both cups and grams now in my recipes. I kept it simple with the decoration, just raspberries. A lot of people say that they just topped with fresh fruit.
Lucy says
Looking forward to making this for my son’s birthday on sunday. Just a couple of questions: how do you make the coconut flour and are they the normal dried dates you can buy? Thanks
Itsp says
I’m very excited to try this cake. My son doesn’t turn1 until June…come onnnn June. Maybe I’ll test run like I’ve read others have done. In sure I’ll use another fruit beside the rasberries as well. Thank you for posting. This is exactly what I’ve been searching for all night
Amy says
Thank you, I hope you enjoy. A test run is a good idea, a good excuse to eat extra cake 😉
Sigri says
Would this work as cupcakes? If so, how long would I bake them for?
Amy says
Hi Sigri, I’m not sure how well they would work as cupcakes. It is quite a dense cake. You could always bake a large on and cut rounds to make mini cakes?
Jessee says
I made this for my sons first birthday tonight.Well it was awful every thing about it was awful. I don’t mean this to bash your recipe. I’m just stating in general I goofed somewhere… The cake was spongy ,flat, my jam was sour, my coconut cream was watered milk and the cake had absolutely no flavor except for mushy warm banana taste…. I ended up throwing it out, I thought I followed the recipe correctly but apparently it went wrong somewhere…
Amy says
Hi Jessee,
I’m sorry you didn’t have any success with this cake. It is a shame as I have had a lot of lovely, positive comments about this cake. People have even taken the time to send me pictures of their children enjoying it on their first birthday.
Did you use the exact ingredients for the cake? Did you use coconut flour?
The jam can easily be sweetened with a little honey or maple syrup (I think I mentioned this) I chose not to as I like a tarter taste and tried to keep the sugar levels to a minimum.
Did you refrigerate your coconut milk overnight before hand? Did you use a high fat brand and scoop out the coconut cream from the top only?
I hope you found a recipe that you liked for your son’s birthday. Happy 1st birthday to him x
Theresa says
Looks yummy. Just wondering do you blitz oil and egg in blender with the dates and banana already blended or just mix them in to the blended dates and banana? Thanks a mil
Amy says
Hi, I’m not 100% sure what you are asking. I blitzed the dates until a paste like consistency and then added the banana until it was combined with the dates. I then added the oil and egg and gently mixed until combined. I hope this makes sense to you. Any other questions, just ask. I hope you enjoy xx
Theresa says
Thanks Amy. I ended up making cake last night and gave some to the little man at breakfast and he devoured it and even asked for more. This never happens so thank you for the receipe. Will definitely be making it next weekend for his actual birthday
Amy says
Yeah! I’m so glad he liked it ? thank you for the feedback. I hop she has a lovely birthday xxx
Tavan says
Can you substitute the coconut flour for almond flour?
Amy says
Hi Tavan, I don’t think it would work without altering the amounts of the flour and eggs. Sorry.
Mirela says
My oh my, Amy! This cake is incredible! I have twin boys that will be turning one in a few days and I decided to make the cake for my husband and I to try before making it for the boys. I admit, I was a bit skeptical, but very hopeful. It turned out so delicious that there is very little left. Albeit, I did cut the recipe in half for the trial. I can’t wait to make it again and I’m so excited to see the boys reaction when they taste it!
Thank you for the incredible recipe!
Amy says
Hi Mirela, Thanks for your lovely comment and feedback. I’m so glad this was a hit for you and your husband and I hope your boys love it too ? I must admit I had to do a good few trials of this cake before I got it the way I wanted (and enjoyed eating all the attempts!!)
Belinda says
Hi Amy,
I just realised I forgot to put raspberries in my cake batter! Anyway, it was delicious. My dad is diabetic and he was raving about it. We had it for my daughter’s first burthday today and she loved it.
We topped ours with flowers.
Belinda
Amy says
Hi Belinda, so glad you liked it and thanks for letting me know. Loving the idea of topping it with flowers – I bet it looked beautiful ?
Yesenia says
Hi Amy. I’m making this cake today. I was confused on the part that says stir through the raspberries? Do you add these into the batter? Is the 1/2 of jam and 1 cup of defrosted raspberries mix together for filling? Can you please clarify?
Amy says
Hi Yesenia,
The 1/2 cup of raspberries in the cake recipe gets mixed into the batter. To make the chia jam you need the cup of frozen raspberries. I hope this is clearer for you. Let me know if you have any questions and I hope you enjoy the cake!
Amy
Krystal Jackson says
Am I able to substitute the raspberries with strawberries. My daughter loves strawberries. And do you think that would go god with the coconut. I don’t like coconut so I’m not too sure.
Amy says
I’m sure strawberries would work (although I haven’t tried it personally) and I think it would go well with coconut. Sorry for the late response, a lot of my comments were going to junk and I haven’t picked them up until now.
Fiona says
Hi Amy,
I love the sound of this recipe.
Thank you for sharing!
My daughter is allergic to eggs so I’m wondering if I can sub the eggs for something else?
Thanks in advance 🙂
Amy says
Thanks Fiona. Have you ever tried flax “egg”? Mix I tbsp of flaxseed meal with 2 tbsp of water and let it rest for 5 mins to thicken. I haven’t tried this before but have seen it a lot in the vegan blogs. I’m not sure if it will bind properly in this cake but I’d give it a try. Please let me know if you do try it and it works. 🙂
Fiona says
Thanks for your quick reply Amy!
I’ve heard of flax/chia egg alright but I’ve never been brave enough to change a recipe.
Maybe now is the time!
Thanks again for replying 🙂
Amy says
Good luck!!! I hope it works!
Nan Xiao says
This is what I am looking for! Thank you for sharing the recipe. Will make it for my son’s 1st birthday 🙂
Amy says
Thanks Nan Xiao, please let me know how it goes! 🙂
Emily says
Hi Amy, do you think this would work as cupcakes?
Amy says
Hi Emily, I’m not sure to be honest. The cake is quite dense. You could perhaps use presentation rings to cut smaller rounds from the cake and make mini cakes?
Emily says
Thanks, Amy. I made the cake last week for my son’s actual birthday as a trial and it was delicious! And it was much easier to than I expected too! Will be making it again this Saturday for the party!
Kat says
I just did a test bake for my sons first birthday and they stayed quite flat. Does this cake not rise much? Tastes fantastic though!!!
Amy says
HI Kat, yes the cake is pretty flat! So glad you like the taste and hopefully your son does too!
Kirsten says
I made this last night for my daughters cake smash photo today. Went down well just sat there eating it ?. I knew she would as she loves food so this healthy cake was ideal . Thank you for the recipe
Amy says
Hi Kirsten, I’m so glad it was a success! She sounds a lot like Rory – I eventually had to take it away from him!! Thanks for your comment 🙂
Ana says
Hi there, can I ask did you make it completely the night before then store in the fridge or not make it up till the next day in terms of adding the frosting and jam? Thanks
Amy says
Hi Ana, I didn’t make the cake up with the jam and frosting until the day but cooked the cake the night before 🙂
Jill says
I am making this cake for my sons first birthday next week. I did a trial run and it’s so delicious! So happy to find a healthy smash cake alternative. Thank you!
Amy says
Oh thanks Jill, I’m so glad you liked it! Happy Birthday to your son, hope you all have a lovely day x
Emily says
Hi! Love this! Looks perfect for my little one’s first birthday! Technical question…did you use two 7 inch round pans, or square pans? Looks round in the pictures…is that like spring form pan? New to baking cakes! Thanks! 🙂
Amy says
Hi Emily, I used round tins and they were spring form. Any other questions just ask 🙂
Emily says
Hi, this looks fabulous! Just wondering, can I substitute the coconut flour for wholewheat flour?
Amy says
Hi Emma, I wouldn’t recommend it as they behave differently. Coconut flour absorbs a lot of liquid (and that is why there are so many eggs in this recipe). If you are looking for a similar recipe, that you can use wholemeal flour in, then try my banana bread recipe (and throw some raspberries in). I have only cooked it in a loaf pan so the cooking times may differ if making it into a cake. Thanks, Amy 🙂
Hannah says
I am going to attempt this for my son’s first birthday cake smash photo shoot on Monday. Just a couple of questions first though as I am not much of a baker!
How so I know that I have mixed enough and not over-mixed?!
Can I just use a can of coconut cream instead of slimming from the coconut milk?
How long can this cake be kept for as am planning on baking it on Friday afternoon for Monday.
Does it need to be stored in the fridge to keep it fresh?
Amy says
Hi Hannah, Thanks for all your questions. I’m not a massive baker either and that is why I based this cake on a recipe from another site (linked) When I was making it I made sure just to mix until combined and not to continue mixing after.
I baked the cake the night before my son’s birthday and it was gone by the day after. It says on the original recipe that it can be kept, in the fridge, covered for up to a week. I wouldn’t add the jam and the coconut cream frosting until the day of the party though.
I’ve only ever tried making the coconut topping with skimmed coconut milk but it is basically the cream part you use so I’m guessing coconut cream would be perfect. Just remember to pop it in the fridge the night before making it. My youngest (birthday boy) loved it with just vanilla extract but my oldest (and hubby) wasn’t so keen so you may wish to add some maple syrup or powdered sugar to the frosting.
Would love to see some of your photos 🙂
Hannah says
Thank you Amy! I’ll be sure to share some photos with you!
Amy says
Great! Hope the cake is a success ?
Melissa says
“Scoop out the thick coconut cream from the top of the coconut milk can” — am I discarding this or is this what I will be using?! Please clarify as I would like to make this for my daughters first birthday in a few days. Thank you!!!
Amy says
Hi Melissa, You want to use the thick creamy part. It isn’t sweet so if you are looking for something sweeter then you could always add a sweetener to it. You could use the remaining part in a smoothie! Please note that some brands of coconut milk don’t work. Give the cans a shake in the shop. The ones that seem more solid work the best.
Trista, Domesticated Momster says
Those photos are PRICELESS!!! That face could sell me that cake even if I knew it tasted like crap!!! Looks yummy for the tummy! Thank you for sharing your baking time with #foodpornthursdays.
Amy says
Thanks Trista! I love your comments! x
Sarah James says
What a fab recipe, your healthy birthday cake looks delicious & the birthday boy looks like he’s really enjoying it. Love your photos Amy 🙂
Amy says
Thanks Sarah! He certainly did enjoy it!
Kat says
I’m totally with you on your sugar theory. I did a healthy cake smash too. I didn’t want to risk my already fussy eater getting an over dose of sugar haha. This cake looks great and your pictures look lovely x #foodpornthursdays
Amy says
Thanks Kat. Rory worked his way through the cake pretty quickly so I’m glad I went down the healthy route!
Mergen says
That cake looks so good, that baby looks like a happy baby. So it must be good! Thanks for sharing this recipe!
Amy says
Thanks Mergen! He did enjoy it – A LOT!
Su says
Hi can I half the recipe to make a smaller cake? And also, could I sub coconut flour for wholemeal flour? I can’t wait to try this recipe!!!!
Amy says
Hi Su, Coconut flour is a hard one to sub out. You can’t sub it out 1:1 as coconut flour absorbs a lot more moisture. You would have to reduce the number of eggs and probably increase the amount of flour. Without experimenting I can’t give you exact measurements, sorry. The ingredients for this cake is to make 2 cakes to stack on top of each other, so if you half the ingredients you can just make 1.
Joyce says
Hi, I’ve have just made a trial cake for my grandsons 1st birthday. The cake has been in the oven gas mark 4, for almost an hour but it hasn’t risen much and is no where near cooked. Help….. Where have I gone wrong. ?
Amy says
Hi Mergen,
This is a very dense cake so won’t rise much. It should be cooked through though. Did you split the mixture into 2 tins?
Karen says
What size can of coconut milk
Amy says
Hi Karen, a 400g can 🙂
Becca says
Hello, what coconut milk do
You recommend please ?
Thankyou ! X
Amy says
Hi Becca, I can’t recall the brand I used, sorry. Pick up the cans and if you can’t hear the liquid moving then it will work well 🙂
Becca says
No worries thankyou ! In the recipe it says about scooping out the thick coconut cream on top of the milk… do you only use that ? Not the actual milk? Sorry for the silly question haha.
Becca x
CArly says
I just made a practice cake following this recipe exactly and it didn’t rise at all. Not sure what I did wrong.
Amy says
Hi Carly, this is a very dense cake and doesn’t rise much. Did it taste cooked?