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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.
Laura
Would this work with chia eggs or some other egg substitute? My little one is allergic to eggs and dairy.
Amy
Hi Laura, due to the number of eggs in this recipe I really don't think an egg substitute would work. Sorry.
Novita
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
Great! So glad it is hubby approved! 😉 Thanks for taking the time to let me know and for the five stars 🙂
Danielle
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
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
Hi, sorry I pressed return before answering your question. You can cover in cling wrap and store in a container. 🙂
Danielle
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
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
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
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
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
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
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
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
Hi Saajidah, I'm sorry but I have no idea. I wouldn't be able to help you with timings unless I experimented.
Lisa
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
Hi Amy,
Do the raspberries for the cake batter have to be fresh or can they be frozen?
Amy
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
Great cake for 1.birthday. Healthy and tasty
Amy
Hi Ivana, thanks for taking the time to rate and comment. So happy you liked it 🙂
Lynnette
Is the oven temperature for a fan assisted oven? Or would I need to reduce the temp by 20 degrees?
Amy
Hi Lynnette, yes it is for fan assisted 🙂
T
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
Thank you! So happy you enjoyed it! Cake for breakfast is always a good thing!
T
Made it again but this time with blueberries and highly recommend!
Diane
Can I make this using a 6" pan? How do I adjust it if I need to?
Deniz
Can I use only egg yolks?
Amy
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
Can you easily add cocoa powder to make it a chocolate cake?
Amy
Hi Shannon, worth a try. Without trying myself I can't say how it would turn out.
Sarah
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
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
Sorry I just saw you answered previously- regular flour doesn’t work ☹️
Sasha
Can I use regular flour instead of coconut? If I do does the amount change?