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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.
Jump to:
- Why Choose This Cake for Your Baby's Special Day?
- Ingredient Information (& Alternative Suggestions)
- Step By Step Instructions and Cooking Tips
- Top Tips for Making Coconut Whipped Cream
- Assembling the Cake
- Storage and Make-Ahead Instructions
- Does it Make a Good Smash Cake?
- What Others Are Saying...
- Recipe FAQs
- More Fruit Sweetened Recipes
- Healthy First Birthday Cake
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.
Ingredient Information (& Alternative Suggestions)
For the full recipe, with ingredient amounts, scroll to the recipe card at the bottom of the post.
- Bananas are included in the cake for their natural sweetness, moist texture and binding properties. No substitute have been tested.
- Eggs are added to the cake to provide structure and moisture. No egg replacement has been tested and due to the amount of eggs, they may be difficult to replace.
- Dates are used as a natural sweetener. Again, no substitute has been tested.
- Coconut Oil provides moisture and richness. It could probably be replaced with butter or vegetable oil but neither has been tested.
- Coconut Flour, known for its high absorbency, is a gluten-free alternative to regular flour. Due to its moisture absorption properties, substituting it with alternative flours will not work with the current recipe, adjustments to the moisture levels would be necessary.
- Raspberries add a fruity flavour and their natural sweetness enhances the taste of the cake. You could replace it with other berries.
- Baking Powder helps make the cake rise and create a soft texture.
- Cinnamon is added for flavour, it can be skipped or substituted with another spice such as cardamom. Jam
- Frozen Raspberries are the base of the jam, you can use different berries if preferred.
- Chia Seeds act as a natural thickener, providing a spreadable consistency once the jam is cooled. Frosting
- Coconut Milk once chilled overnight can be transformed into a a dairy free alternative to whipped cream.
- Vanilla is added for sweetness and flavour.
Step By Step Instructions and Cooking Tips
This section features step-by-step photos for visual reference. The complete recipe can be found by scrolling to the recipe card at the bottom of this post.
- Blend the dates in a food processor until broken down and clumped together to form a paste.
Tip - 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 bananas and continue to blend until combined.
- 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 cake rise and provide extra moisture. - Add the dry ingredients (coconut flour, baking powder and cinnamon) and stir until combined
Tip - 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 in this time. - Pour mixture evenly into two greased and lined 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 a MUST 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.
- Sweetness If you wish for a sweeter frosting you can add a touch of powdered sugar or stevia.
I found this guide on how to make whipped coconut cream really useful if you wish to learn more.
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 for 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!
What Others Are Saying...
- "I'm making this healthy first birthday 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"
Recipe FAQs
Due to coconut flour's moisture absorption properties, substituting it with alternative flours will not work with the current recipe, adjustments to the moisture levels would be necessary.
No, you can use any jam. I've just used chia jam as a healthier alternative.
Of course, the coconut whipped cream frosting is just a suggestion. You can use your favourite frosting. If you are looking for a healthy option a yogurt frosting is a good alternative.
A smash cake is a cake made for a baby's first birthday celebration. The main idea behind a smash cake is to allow the baby to freely explore and enjoy their first taste of cake by eating, smashing and making a mess with it. The tradition is a fun and memorable way to celebrate this significant milestone in a baby's life.
More Fruit Sweetened Recipes
Looking for more healthy kid recipes?Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kid-friendly inspiration on Pinterest and Instagram.
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
- 1-2 400ml (14oz)Can Coconut Milk , chilled in the refrigerator overnight
- 3 Drops Vanilla Extract
Instructions
Cake
- Blend the dates in a food processor until broken down and clumped together to form a paste. Add the bananas and continue to blend until combined.
- Meanwhile, preheat the oven to 170C / 340F. Line and 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, in the centre of the oven, for approx. 45 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
- Heat the berries and chia seeds in a small saucepan over medium-high heat. Stir until the berries are heated through and begin to break down and bubble. Taste the mixture, if you feel it is too tart then you can add a sweetener of choice (e.g. a touch of maple syrup.)
- Remove from the heat and let cool, the jam will thicken as it cools. Transfer to a container and store in the refrigerator for at least one hour or until ready to assemble the cake.
Coconut Whipped Cream Frosting
- Scoop out the thick coconut cream from the top of the coconut milk can. Add to a large mixing bowl, along with the vanilla.
- Whisk 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.
Video
Recipe Notes
Nutritional facts
This recipe was first published on October 15th, 2015. It has been updated to include extra information and process shots.
Belinda
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
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
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
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
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
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
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
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
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
Good luck!!! I hope it works!
Nan Xiao
This is what I am looking for! Thank you for sharing the recipe. Will make it for my son's 1st birthday 🙂
Amy
Thanks Nan Xiao, please let me know how it goes! 🙂
Emily
Hi Amy, do you think this would work as cupcakes?
Amy
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
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
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
HI Kat, yes the cake is pretty flat! So glad you like the taste and hopefully your son does too!
Kirsten
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
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
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
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
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
Oh thanks Jill, I'm so glad you liked it! Happy Birthday to your son, hope you all have a lovely day x
Emily
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
Hi Emily, I used round tins and they were spring form. Any other questions just ask 🙂
Emily
Hi, this looks fabulous! Just wondering, can I substitute the coconut flour for wholewheat flour?
Amy
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
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
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
Thank you Amy! I'll be sure to share some photos with you!
Amy
Great! Hope the cake is a success ?
Melissa
"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
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
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
Thanks Trista! I love your comments! x
Sarah James
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
Thanks Sarah! He certainly did enjoy it!
Kat
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
Thanks Kat. Rory worked his way through the cake pretty quickly so I'm glad I went down the healthy route!
Mergen
That cake looks so good, that baby looks like a happy baby. So it must be good! Thanks for sharing this recipe!
Amy
Thanks Mergen! He did enjoy it - A LOT!
Su
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
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
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
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
What size can of coconut milk
Amy
Hi Karen, a 400g can 🙂
Becca
Hello, what coconut milk do
You recommend please ?
Thankyou ! X
Amy
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
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
I just made a practice cake following this recipe exactly and it didn't rise at all. Not sure what I did wrong.
Amy
Hi Carly, this is a very dense cake and doesn't rise much. Did it taste cooked?