Healthy First Birthday Cake
A healthy coconut and raspberry first birthday smash cake sweetened only with fruit.
Prep Time30 minutes mins
Cook Time45 minutes mins
Chilling Time1 day d
Total Time1 day d 1 hour hr 15 minutes mins
Course: cake
Cuisine: Western
Diet: Gluten Free, Vegan
Servings: 12 slices
Calories: 223kcal
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
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.
Step-by-Step Images and Video: Please see the recipe post above 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. Use coconut milk with a high-fat content. Shake the tin to check if the liquid moves minimally. Refrigerate the coconut milk overnight. While I found one can to be sufficient, refrigerating two cans is recommended as the yield varies among brands. If you would prefer something sweeter, using powdered sweeteners like powdered sugar is preferable, as liquid sweeteners may make the cream too wet/soft.
Nutritional information is an ESTIMATE only, calculated using an online nutrition calculator.
Serving: 1of 12 slices | Calories: 223kcal | Carbohydrates: 22g | Protein: 5g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 45mg | Potassium: 373mg | Fiber: 4g | Sugar: 13g | Vitamin A: 162IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 2mg