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 (½ cup) Coconut Flour
- 1/2 tsp Cinnamon
- 1 ½ tsp Baking Powder
- 65g (½ cup) Raspberries
Jam
- 110g (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.
Cho says
Hi. Great recipe. Can I substitute eggs with another ingredient to make it vegan?
Amy says
Hi Cho, there are a few eggs in this recipe so I wouldn’t like to suggest an alternative without testing. Sorry.
Jo says
Could I substitute the coconut flour with buckwheat flour?
Amy says
Hi Jo, I can’t say if this would work without testing it. As coconut flour absorbs a lot of liquid I’d say the ratios would need to be changed.
Lucy C says
Oh and, sorry to add another comment, the cake didn’t rise. That many eggs I thought it might rise a bit at least. Baking powder was new and I spent quite a while beating the eggs to get air in them and sifted the dry ingredients. Any ideas?
Amy says
Hi Lucy, did you let the coconut flour sit in the liquid for 10 mins before baking? This helps the coconut flour to absorb the liquid.
Lucy C says
I made this cake for my little boy’s first birthday last night (had the party this morning) and whilst everyone enjoyed it I think it was more pudding than cake. I baked it in two 8” sandwich tins and it was done in 35 minutes at 170C (if anything, too dark). It was very, very moist hence more pudding than cake. I think it either didn’t need 6 eggs, possibly 4, or more coconut flour. The batter was very runny and the cake very soft. The flavour was lovely with the raspberries (I’d definitely add them to the pans once the batter’s divided though and not before) but just quite wet though the cake was completely cooked through at almost 35 minutes. I also had problems with the coconut cream and it wouldn’t whip til smooth and light. It was too firm and clumpy so just topped with fresh raspberries which actually worked well.
Any ideas why it baked so quickly, was soo moist (with just under 300g bananas) and the coconut cream just didn’t work?? Other than that it’s a lovely recipe!
Amy says
Thanks for your feedback, Lucy. If you look at the process shots and my cut cake you will see that the cake wasn’t pudding-like for me. How did your batter compare to my pictures? I also baked the cake for longer without it getting too brown. I wonder if your over runs at a higher temperature. Maybe you could cover in foil if browning too fast.
Here is a more detailed post on how to make the coconut cream frosting I used. Hope it helps 🙂 https://downshiftology.com/recipes/how-to-make-coconut-whipped-cream/
Debbie says
Hi Amy! Could I make the sponge in advance and freeze?
Amy says
Hi Debbie, yes you can freeze the cake. Have a look at the section “storage information” for more make ahead instructions. Hope you enjoy it 🙂
Helen says
Hi, is this cake supposed to rise? Mine is the same thickness as the amount of batter I put into the tin . Please help what error have I made?
Charlie says
Such a fantastic recipe! Would you recommend keeping the cake refrigerated?
Thanks 🙂
Amy says
Thanks Charlie, yes I would refrigerate this cake 🙂
Lisa w. says
Hi there. I’m planning on making this recipe for my son’s first birthday. I’m a little confused with the coconut cream as it says to scoop the thick cream from the top of the coconut can. Does that mean I don’t use all of the can just the thick part?
Amy says
Hi Lisa, if you refrigerate a can of coconut milk overnight the cream part will separate from the water. You only want to use the cream, you can save the water to add to a smoothie but it is not needed for this recipe. I hope your son enjoys the cake!
Inna says
I loved the cake, but thinking making mini muffins from the batter, have you ever tried?
Amy says
Thanks Inna, I haven’t tried baking them in mini muffin form so can’t say if it would work or what the timings would be. I have been asked this a few times now so should really try it out.
Grace says
Hi, would this recipe work with normal flour? I was told no nuts allowed at the day care.
Thanks,
Grace
Amy says
Hi Grace, this recipe won’t work with regular flour as it behaves differently from coconut flour. Is coconut included in the list of foods not allowed in your daycare? I know everywhere is different but many nut free schools allow coconut.