Baby Eating Healthy First Birthday Cake
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Healthy First Birthday Cake

A healthy coconut and raspberry first birthday smash cake. No refined sugar and sweetened only with fruit.
Course cake
Cuisine Western
Keyword First Birthday Cake, Healthy First Birthday Cake, Healthy Smash Cake
Prep Time 30 minutes
Cook Time 45 minutes
1 hour
Total Time 2 hours 15 minutes
Servings 12 slices
Calories 293kcal
Author Amy Whiteford

Equipment

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 (1/2 cup) Coconut Flour
  • 1/2 tsp Cinnamon
  • 1 ½ tsp Baking Powder
  • 65g (½ cup) Raspberries

Jam

  • (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.

Notes

Recipe is adapted from this Banana and Coconut Cake from Lyfstyled.
STEP BY STEP IMAGES: Please see recipe post for step by step pictures for reference. 
DATES: Medjool dates are generally soft and will blend well. If your dates are dried then soak the dates in hot water for a couple of minutes before blending. 
COCONUT MILK: Whipped coconut cream doesn't work well with all brands of coconut milk. Make sure it has a high fat content. If you shake the tin of coconut milk and it you don't feel the liquid moving then this will work perfectly.
Nutritional information is an ESTIMATE only, calculated using an online nutrition calculator. 

Nutrition

Serving: 1of 12 slices | Calories: 293kcal | Carbohydrates: 22g | Protein: 5g | Fat: 22g | Saturated Fat: 18g | Cholesterol: 82mg | Sodium: 48mg | Potassium: 450mg | Fiber: 4g | Sugar: 13g | Vitamin A: 157IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 3mg