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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.
Marina Dimitrova
Hello, I did two of this cake for my twins first birthday. It is amazing for cake smash photo session. The cake is absolutely delicious, soft and moist. The coconut frosting is light and delicate, and most importantly is healthy full of nutrients. My babies loved it , me and my family loved it too. I will definitely do this cake recipe again. Huge THANK YOU to the author.
Amy
Thank you, Marina, I'm delighted it was a success for you and that your twins enjoyed it. Thanks for taking the time to rate and let me know 🙂
Andrea Kanfo
My daughter is allergic to eggs- is the recipe possible without eggs? I have an egg replacer product but not sure it’s used to replace that many eggs- could I use some applesauce to replace a few of the eggs and the egg replacer product to replace the other eggs? Thanks in advance
Amy
Hi Andrea, without trying I really can't say, sorry. To be honest, I think there are too many eggs in this recipe to replace with egg replacers.
Suzanne Aingworth
Hi did you make the recipe using applesauce instead of eggs?
Claire
Has anyone tried making this with normal flour? Did you have to adjust any of the other ingredients at all??
Amy
Hi Claire, the recipe would need quite a bit of altering I'd say. More flour would be needed and probably less egg. Without testing I can't give amounts, sorry.
Claire
Thanks! I’ll see what I can do 🙂 excited to try this recipe out!
May
Loved it! I only had oat flour and it worked very well for a substitute to the coconut flour, didn't change the other ingredients quantities. Also added two dried figs to the raspberry chia jam - yumm!
Amy
Hi May, thanks for rating and your feedback. I wouldn't have thought oat flour would work as a substitute so this is good to know. Loving the sound of figs in the jam 🙂
Kristie
I’m so excited to try this recipe but I only have one 7” pan! Would it be ok to make all the batter at once, store half of the batter in the fridge and bake in 2 batches? Thank you x
Amy
Hi Kristie, I have never tried this but a reader said that they did (with success) so I'd def give it a go 🙂 I would maybe split the batter in half before adding the coconut flour & baking powder. Then I'd add half the flour/baking soda to the batter 10 mins before baking so that the baking powder isn't sitting in the batter for over an hour. Does this make sense?
Jo Westin
Im thinking of making this cake the night before my daughters birthday, and refrigerating it overnight. Would this keep well?
Amy
Hi Jo, I would make the cake but I wouldn't frost it until the day.
Danielle
I made this for my sons first birthday on the weekend - I did 4 layers for more height and it worked out wonderfully. Everyone enjoyed it and my little boy did too! Really good healthy cake one which I will make again!
Ann
Hi what’s the substitute for coconut oil? Couldn’t find one right now..thAnks!
Amy
Hi Ann, I'm sorry for the late response. You could probably substitute for another oil but it may affect the flavour. Without trying it is hard for me to say. Sorry.
Ann
Thanks for the reply Amy. What if I won’t include dates, will it be less sweeter? I opt for raisins as you mentioned as well but not sure if it works since I don’t have food processor with me.
Min
My baby doesn’t like banana. Could I replace the banana with more dates?
Amy
Hi Min, I'm not sure that would work, to be honest. Sorry. You could try apple puree but, again, without testing it I can't say how it would turn out.
Danielle
Hi Amy
Just checking do you use black chia seeds for the jam? They were noticeable in the jam for me.
Amy
Hi Danielle, you can use either. I didn't mind the seeds, it kind of reminded me of raspberry jam that has seeds in it. You could try blending it.
Leslie
I have made this twice and both times it has stuck pretty badly to the bottom of my spring form pan despite greasing well with coconut oil . Any suggestions?
Amy
Hi Leslie, I have never had any problems with sticking, sorry this has been the case with you. Maybe you could try lining the bottom with some parchment paper.
Leslie
I have since made another recipe in the same pan and had the same problem. So it looks like it might just be my pan that's the issue here. I will try the parchment paper. Thanks!!
Amy
Thanks, Leslie. Hopefully the paper will help 🙂
Shanshan
Hi Amy, can I use normal flour instead of coconut flour and reduce the amount of eggs in the recipe? I'm from the UK so plain or self-raising flour, which would you recommend? also how many eggs should I use instead? Thank You!
Amy
Hi Shanshan, I would have to experiment before I could give you an answer, sorry. You would def need to reduce the number of eggs and add extra flour but I just can't say by how much unless I played around with the recipe. Sorry, I can't be of much help.
Gillian Bryant
Hi Amy. I LOVE all your recipes I’ve tried so I’m looking forward to making this one for my sons 2nd Birthday to take to our play group (some dairy-free kids attending). Blueberries (and strawberries) are in season in WA now so I’m wondering if the cake would work just as well with using fresh blueberries in the cake and perhaps a combo of mixed berries for the chia jam?
Amy
Hi Gillian, thank you so much for your lovely comment, I am so happy you are enjoying the site. I'm sure the blueberries would work great, but without trying I can't say for sure. You can use frozen berries if easier too.
Katherine
I plan on making this cake for my 1 year old's birthday. Could you use applesauce as a sweetner instead of the dates? Also, I have tried the frosting before, but I couldn't get it to work, I put it in the fridge beforehand and when i dumped it out, it had a really hard chunk in it that I couldn't even blend up. What did I do wrong?
Amy
Hi Katherine, I can't say how apple sauce would work out without trying. It wouldn't be as sweet and may add too much moisture. You can miss out the dates if you want, the cake just won't be as sweet.
It is the hard part that you want from the coconut milk. Were you using an electric whisk to whip? It takes a little time to soften and whip up but stick with it and it will come.
Karen
I made this cake this week for practice - real thing will be in a few weeks for my son’s 1st birthday. Really delicious! I think it’d be great for breakfast with a cup of tea or coffee.
I apparently used the wrong coconut cream though (canned cream of coconut like you’d use in pina coladas) so it was definitely sweetened. Can you share what brand you used (the one in the pic I assume?, which is milk) and what the difference is between coconut milk and coconut cream in this recipe? I’ll need to source somewhere besides my local grocery and need to get it right!
Amy
Hi Karen, I'm so happy you enjoyed the cake! Where are you from? You can pick up coconut milk or coconut cream from most supermarkets. I buy the Aldi coconut milk, here in Australia. When I lived in the UK, I found the Lidl coconut milk produced great results. Look for a high fat content, the low fat versions will not work. You are right, cream of coconut is different, it is sweetened.
Tenzin
Hi Amy, I’m looking to making this cake for my son for his first birthday. He is allergic to egg whites, do u think I can make this just with egg yolk instead? Is there another binding ingredient I can use instead? Thank you
Amy
Hi Tenzin, I really can't say without trying, sorry. Because there are so many eggs in the recipe then I'm not sure how an egg replacement would work. Sorry I can't be of much help.
Kelli Bettridge
I just made this for my son. I am very particular with how I feed him so I loved the ingredients in the recipe and it turned out so great!
Amy
Thank you, Kelli. So happy you liked it 🙂
Megan
The chia jam is an amazing idea! I’ve done the whipped coconut cream before and turns out perfect, thanks for having every part of the cake healthy!
Amy
Thanks Megan 🙂
jessica sutcliffe
i cannot for the life of me find any smaller cake tins, so im using 2 x 22.5cm tins and adding more ingredients to the cake (e.g 8 dates instead of 6).
question: why not just use a can of coconut cream rather than the cream off the top of the coconut milk?
Anna Bowness
I can only find 9" pans.
How can I adjust the recipe so that the cake is still the same thickness?
Amy
Hi Anna, this post might help you adjust the recipe....https://thetoughcookie.com/2015/03/07/use-different-size-cake-pan-round-cake-pans-simplified/
Christina
I just made this recipe and I followed everything and all the extra tips and when I took the cake out of the pan to spread the jam after cooling it, the whole cake was crumbling in both pans. How is everyone else keeping the cake from falling apart? The taste of it is delicious so I’d love to be able to make it properly.
Amy
Hi Christina, sorry you didn't have success with the recipe. I can't understand why it was crumbling as I have never had this problem. Is your coconut flour fresh or have you had it a while? Are you using 7" pans? Are you using weight ingredients or cup measurements? Do you have springform pans? Mine are springform so easy to remove from tin.