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?
- Video Tutorial
- Ingredient Information (& Alternative Suggestions)
- Step By Step Instructions and Cooking Tips
- Top Tips for Making Coconut Whipped CreamÂ
- 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.
Video Tutorial
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
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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
- 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.
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