first birthday cake

This homemade healthy smash cake is the perfect treat for baby&#39;s 1st birthday! Made with no sugar and sweetened naturally with banana and applesauce, it&#39;s a delicious way to celebrate this milestone birthday. Easy to make and gluten-free.

Healthy Baby Smash Cake Recipe {No Added Sugar}

almond flour

cinnamon

baking soda

salt

overripe bananas

eggs (beaten)

applesauce

vanilla extract

35% heavy whipping cream (whipped)

Preheat oven to 350 F. Spray two 6 inch cake pans with non-stick cooking spray. Line the bottom of the pans with a piece of parchment paper cut so that they they fit the bottom of the pans.

In a large bowl, mix together almond flour, cinnamon and baking soda (and salt, if using).

In a separate bowl, mix together the mashed bananas, eggs, applesauce and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until well combined (do not over mix). 

Divide mixture evenly between the two baking pans.

Bake in oven for 25 minutes or until an inserted toothpick comes out clean. Allow to cool before removing from the cake pan.

Meanwhile, prepare frosting of choice. We chose to to frost the cake with homemade unsweetened whipped cream. Using a knife, spread a thin layer of frosting on the bottom layer of the cake. Place the top layer on the bottom layer and continue to apply frosting until the entire cake is covered. Top with desired toppings.

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This homemade healthy smash cake recipe is the perfect treat for baby’s first birthday and is so easy to make! Made with no added sugar and sweetened naturally with banana and applesauce, it’s packed with moisture and a delicious way to celebrate this family milestone! {Gluten-free & paleo}

Healthy Baby Birthday Smash Cake Recipe

This naturally sweetened birthday cake is delicious and easy to make ahead of time. Plan ahead to let 4 bananas ripen to have brown spots to ensure that the cake has plenty of natural sweetness.

Blueberry Smash Cake (First Birthday Cake)

bananas ((very ripe with lots of brown spots is best

whole wheat flour

oat flour

baking powder

unsalted butter, melted and cooled slightly ((or plain whole milk yogurt))

blueberries

cream cheese ((softened

unsalted butter ((softened at room temperature))

vanilla

Preheat the oven to 350 degrees F. Grease two 6-inch cake pans with nonstick spray and line with rounds of parchment paper. Grease again with nonstick spray.

Add the bananas to a blender. Blend into a puree. Measure out 1 1/2 cups.

Add to a bowl with the remaining ingredients. Stir together gently.

Divide in half and pour into prepared cake pans. (You’ll use about 1 1/2 cup batter in each.)

Bake for 22-24 minutes or until a cake tester inserted into the center of a cake comes out cleanly.

Remove from oven and place on a wire rack. Let cool completely in the pan.

Make the Blueberry Cream Cheese Frosting. Add the freeze-dried blueberries to a blender or clean spice grinder. Grind into a powder. Measure out 1/4 cup of the powder and add to a medium bowl. Add the cream cheese, butter, and vanilla extract. Beat until very smooth with a handheld electric mixer. 

When ready to frost, place one cake, parchment paper removed, on a cardboard cake round or plate. Top with 1/3 cup of the frosting. Remove the parchment paper from the second cake and place on top of the frosting. Add the rest of the frosting on top and spread over the top and around the sides.

Sprinkle on additional freeze-dried or fresh blueberries if desired.

Easy to make healthy Smash Cake recipe! Perfect for your little one's 1st birthday cake. Whether you're planning a smash cake photoshoot or having a party, this recipe is great for serving to your little one. Made with oat flour, sweetened with bananas (no added sugar) and easy to make! Gluten free friendly and dairy free. Use coconut whipped frosting or yogurt for a healthier no added sugar frosting.

Healthy Smash Cake Recipe

banana (2 small bananas)

Tbsp milk

tsp vanilla extract

oat flour (I blended my own)

½ tsp baking powder

(14 ounce) canned coconut milk, chilled for 6 hours

Preheat oven to 350ºF and line 2, 4&#8243; cake pans with cut out parchment paper, grease edges with coconut oil or butter; set aside.

In a medium bowl combine mashed banana, egg, oil, milk and vanilla extract. Add in oat flour, baking powder, pinch of salt and a dash of cinnamon. Stir until batter is smooth.

Evenly distribute batter into preparted pans, filling about 1/2 way full.

Bake cakes for 15-18 minutes, or until inserted toothpick in center comes out clean.

Allow cakes to rest in pan for 10 minutes before flipping onto cooling rack. Make sure cakes are cooled completely before frosting. You can place in fridge to speed things up.

Make coconut whipped cream frosting

Do not shake canned coconut milk before opening. Carefully scoop out cream and discard liquid. Using a chilled metal bowl (if possible) place coconut cream in bowl and whip with electric mixer until light and fluffy. You can use food coloring here if you&#8217;d like, a hint of maple syrup or leave plain. 

Frost cake: 

Place cake on cake stand or plate, add a couple of tablespoons of whipped cream on first layer, top with second layer and frost rest of cake. Be sure to keep cake chilled right up until serving, since coconut cream will melt at room temperature. Note: if making 4 layers, secure cake with wooden dowel (cut skewer to size of stacked cakes before frosting).

A healthy coconut and raspberry first birthday smash cake sweetened only with fruit.

Healthy First Birthday Cake

Medjool Dates, Pitted

(3- 4) Ripe Bananas

Eggs

milliliters (¼ cup) Coconut Oil, Melted ((plus extra for greasing tins))

(½ cup) Coconut Flour

tsp Cinnamon

½ tsp Baking Powder

(½ cup) Raspberries

(1 cup) Frozen Raspberries, defrosted

tbsp Chia Seeds

tbsp Warm Water

(14 ounces)Can Coconut Milk (, chilled in the refrigerator overnight)

Drops Vanilla Extract

Blend

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.

Preheat

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.

Fold

Add the raspberries and gently stir through before pouring the mixture equally into the prepared cake pans.

Bake

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.

Cake

Heat

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.)

Cool

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.

Chia Jam

Scoop

Scoop out the thick coconut cream from the top of the coconut milk can. Add to a large mixing bowl, along with the vanilla.

Whip

Whisk until it resembles whipped cream. Store in the refrigerator until you are ready to assemble the cake.

Coconut Whipped Cream Frosting

Assemble

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.

Cake Assembly

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A healthy birthday cake that is fruit sweetened, gluten-free and dairy free. Perfect for a first birthday but will be loved by all ages.

This First Birthday Smash Cake has a base of rolled oats and vanilla, and a super creamy yogurt frosting. This recipe is baked in mini cake pans to create a small, personally sized cake for your newly minted toddler. (You can start prepping the frosting the night before if desired.)

First Birthday Smash Cake (with Yogurt Frosting)

whole-milk plain Greek yogurt

maple syrup

unsalted butter

eggs ((lightly beaten))

berries

Place 1½ cups whole milk yogurt in a sieve or fine-mesh strainer lined with a paper towel with a bowl underneath. Let sit for 30 minutes or up to overnight, covered in the fridge. (This helps ensure that the frosting is nice and thick.)

Transfer the yogurt to a bowl and stir in 2-3 tablespoons maple syrup and 1/4 teaspoon vanilla extract. Refrigerate until ready to use.

To make the Frosting:

Preheat the oven to 350 degrees F. 

Trace one 5-inch cake pans onto parchment paper and cut out three times to make the rounds. Trim slightly to fit inside the bottom of each pan.

Grease three 5-inch cake pans with nonstick spray and place a round of parchment inside of each. Grease again.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a separate medium bowl, whisk together the melted butter, maple syrup, eggs, and vanilla until smooth. Add the flour mixture and stir until just combined.

Divide the batter evenly between prepared cake pans, using about 1⅓ cups batter in each pan.

Bake until a toothpick inserted in the center of the cake comes out clean, about 22-26 minutes. Remove from oven and place pans onto a wire rack. Let cool for 10 minutes in the pans, then carefully invert to cool fully. Discard parchment paper rounds.

To assemble, place one cake on your serving plate. Top with about ⅓-½ cup of frosting, spreading it in an even layer just past the edges. Add the second, repeat with frosting, and then repeat with the third cake . Use an offset spatula or knife to scrape off the frosting overhang for a &quot;naked&quot; cake look, or use additional frosting to coat the entire cake.

Top with berries and serve...as in, let the birthday kiddo dig in!

To make the cake:

This recipe is amazing. The execution was easy and the end result was super delicious. I tried this for my baby's firth birthday. He did not smash it as we hoped but thanks to that we were all able to taste the cake. Everyone loved it! I got so much compliments. I do not bake and this is such a good recipe for a starter who just wants to do something nice for their child. Thanks a lot!

Could I use your chocolate frosting with this cake? I want to decorate based off the theme so I wanted to use the chocolate frosting for like a wood look.

This was easy to make and the instructions were perfect. I made a day in advance. My son loved it, but my husband may have liked it more. It didn’t necessarily crumble about but it withstood some serious smacking from my 1 year old.

This was a fantastic recipe! I made a 2.5× batch for my son's 2nd birthday today and baked as mini cupcakes. Everyone loved them (one of my older nephews ate at least 8 or 9 by himself!) The cake batter was very easy to mix together and it only took about 15 minutes for the mini-sized cupcakes to cook.

One change I made was to sub some banana for part of the maple syrup since I was making so many cupcakes. For each batch, I mashed the banana in the measuring cup, then added enough maple syrup to get to the 1 cup mark. There was no overt banana taste, and the texture seemed unaffected as well.

I loved the idea of using extra-thick Greek yogurt as a frosting, and I got tons of compliments on the idea. My husband especially liked how light the frosting was instead of being overly sweet and rich like a buttercream can sometimes be.

Thanks so much for this keeper of a recipe!

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