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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.
Nicole Quinton
This is the perfect cake for a one year old! I've just made it for my sons 1st bday tomorrow. This is my second time making it. The first was for my daughters 1st bday. She's 3 now. And for a laugh we decorated it with her favourite food at the time. Peas!
Thanks so much! Great great recipe, easy, and straight forward. I've recommended this tons!
Amy
Ha ha! I would have loved to have seen the pea cake! 🙂
Maria
Hi can i ask have you tried the recipe with all purpose flour as well. It is Hard to find coconut flour where i live and if i do it is very expensive and was wondering if i can use all purpose
Amy
Hi Maria, unfortunately, I don't think all-purpose would work in this recipe. Coconut flour absorbs a lot more moisture than all-purpose so the ratios would have to be adjusted and tested. Sorry
Jimin
Hi Amy, I’m thinking of making this for my son’s first birthday but I have a question. Can you use fresh raspberries to make the chia jam? Thanks!
Amy
HI Jimin, yes you can. I actually have a recipe on my site that covers all this https://www.healthylittlefoodies.com/easy-chia-seed-jam/ IT has a slightly different method to the one detailed in this cake but the same result.
Bella
I’ve just seen you said you can use canned coconut cream in the previous comments .... what amount of coconut cream do you think?
Thank you!
Amy
One can should be enough 🙂
Bella
Can you use cans of coconut cream?
Deepika
Hi! I love this recipe and going to make it now. I just noticed that you say 45g of coconut flour (1/2 cup) but 1/2 cup is generally 125g. So what am I not understanding here? Please help. Thank youu!
Amy
Hi Deepika, I just measured it again and I get 47g this time. I always recommend going by g measurements but include the cup measurements for those that don't have a scale. However, I do not find the results as accurate as it depends on the cup used and how the person packs the cup. Even if you tightly pack the cup of flour it will not weigh 125g so I am unsure how you got this weight.
Yvette
Half a cup is about 125 ml, and that amount of water would weigh 125 grams. Dry ingredients however have a different weight. I can imagine if you are not used to grams it might be confusing!
Lee anne
Can you use canned coconut cream instead of milk?
Amy
Yes, that would be perfect 🙂
Sarah
Hi Amy I was wondering instead of the coconut cream frosting what other healthy baby friendly frosting would you recommend?
Amy
Hi Sarah, you could try a greek yogurt frosting, whipped cream or a cream cheese frosting.
Gen
Hi, can almond flour be a substitute to the coconut flour and if so would it be the same quantity ?
Amy
Hi Gen, I haven't tested almond flour so can't say, sorry. I don't think it would be a straight sub as coconut flour absorbs more moisture and that is why there are so many eggs in the recipe.
Sarah
Do you think oat flour could be used instead of coconut flour?
Amy
Hi Sarah, oat flour as a straight swop would work for this recipe, the liquid/egg amounts would need to be reduced. Without testing I can't say for sure what it would be, sorry.
Air
Hello amy,
Can i subtitute the raspberries for the batter with frozen mixed berries. Will it change the texture of the batter?
And should the eggs be beaten with the whisk before mixing with the bananas date?
Thx
Amy
Hi Air, I am so sorry for the delay. You can substitute raspberries with mixed berries. You don't need to whisk before adding to the banana and dates. Hope you enjoy 🙂
Taz
Has anyone made cupcakes with this recipe?
Leila
Delicious BUT...way too sweet for a 1 year old. I modified the recipe and included only 5 dates and 2 ripe bananas and thought, still too sweet. Perfect sweetness for "me" but not for a baby's first true intro to sweet stuff.
All in all I reco.ment this recipe with modification.
Thank you Amy for this lovely recipe.
Amy
Thanks for the feedback, Leila. The dates are there for sweetness and can be skipped if preferred. Glad you enjoyed it 🙂
Beata
I have made this cake for my little one first birthday and it was a hit! My little girl loved it a lot and I was happy to let her eat a giant piece without worrying about sugar overload Everyone else really enjoyed it too! Thank you for such a great recipe! I’m already planning to make it again for her second birthday
Amy
Thank you, Beata. This really means a lot, I love that you enjoyed this so much that you plan to make it again next year 🙂
NM
this was my first time making any cake ever (and my first time to comment on a recipe!) and I just have to say, this recipe is fantastic! The cake was delicious and looked beautiful. In order to use two 4” pans, I just cut the recipe in half, and it worked perfectly! We didn’t “smash” it but my baby enjoyed it very much, as did my husband! I had to stop him from eating the whole thing. Thank you for such a healthy and delicious recipe!
Amy
Thank you Nicole, this has made my day. I'm so happy the cake was a hit 🙂
Briana
Hello! Amy or original commenter (NM), I'm wanting to do (2) 4" pans at well. Can either of you recommend bake time for this? Thank you so much!
Amy
Hi Briana, without testing I can't say sorry.
sarah
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
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
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
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
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
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
You wrote coconut milk in the recipe, rather than coconut cream.. so I bought coconut milk...
Amy
Hi SJ, canned coconut milk is perfect. Pop it in the fridge overnight, it should separate. Use the cream to make the frosting. 🙂