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healthy first birthday smash cake recipe (low sugar, gluten free, dairy free and super easy to make!) on a cake stand
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5 from 7 votes

Healthy Smash Cake For First Birthday

This healthy first birthday smash cake is made with wholesome ingredients, and it's refined sugar-free! It's paired with coconut cream frosting and fresh blueberries for a beautiful yet nutritious cake for your baby to dig into and enjoy. It's also allergen friendly and happens to be vegan, nut free, egg free, and dairy free (with a gluten-free option)!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 12
Calories: 210kcal
Author: Anjali Shah

Ingredients

Cake

Frosting

  • 15 oz can of coconut cream refriegerated overnight
  • 1 tsp vanilla extract
  • 2 tsp agave syrup optional
  • ½ cup fresh blueberries

Instructions

  • Preheat the oven to 360 degrees F / 180 C. Line 2x 6-inch tins with baking paper.
  • In a medium mixing bowl whisk together both flours, cinnamon, baking powder, and salt. Set aside.
  • In a separate mixing bowl whisk together the mashed banana, applesauce, and vanilla extract.
  • Add the banana mixture to the dry ingredients and fold through. Do not over mix.
  • Pour the batter into the prepared tin and bake for 25-30 minutes or until an inserted toothpick comes out clean.
  • Remove and allow to cool in the tin for 5 minutes before cooling completely on a cooling rack.
  • While the cake is cooling, prepare the icing by removing the chilled coconut cream from the tin.
  • Using a hand mixer, whip the coconut cream for approx. 5-8 minutes or until firm peaks form. 
  • Add the vanilla extract and agave if using. Continue to whip for another 2-3 minutes.
  • Level the cakes by slicing the tops off. Add several dollops of icing to one layer of cake, spread in an even layer. Arrange blueberries and top with the other layer of cake.
  • Top with more icing and decorate with more blueberries.
  • Keep the cake chilled in the fridge until ready to serve.

Notes

  • To make this cake gluten free substitute the flours for 1:1 gluten free flour.
  • This cake is quite dense, to lighten it up you can substitute the apple sauce for 2 eggs if you prefer a fluffier cake (and you don't need it to be vegan)
  • You can use any fresh berries you like however avoid using frozen berries.
  • This cake, without the icing, can be frozen ahead of time for up to 3 months.

Nutrition

Serving: 1slice | Calories: 210kcal | Carbohydrates: 23g | Protein: 3g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 52mg | Potassium: 301mg | Fiber: 3g | Sugar: 6g