When my little boy turned one I decided I wanted to make a healthy first birthday cake for him. He’s not eaten any refined sugar since I started weaning him, and although of course he will have sugar eventually, I want to wait till he’s a bit older. He’s already an absolute fiend for fruit, so I feel like he’s inherited my sweet tooth and will go nuts when he tries sugar! This recipe for Baby’s 1st Birthday Cake is free from refined sugar, and the sponge is sweetened only with fruit. The cream cheese frosting is sweetened with agave nectar, which is a natural sweetener from the agave plant. It’s very much like a banana bread, and at his first birthday party both the kids and adults loved it! So it’s officially a kid approved healthy cake!
Step by step…
I made the date puree first by soaking the dates in boiling water for 15 minutes, then blending them with a stick blender. In a bowl I added the self raising flour, wholemeal flour, baking powder and cinnamon.
In another bowl I whisked together the vegetable oil, eggs and milk. To the flour mixture I added mashed bananas, the date puree and the oil mixture.
Then I added the grated apple, and divided the mixture between the tins.
I baked the 8″ cakes first, then I did the same for the 6″ mixture too.
To make the frosting I mixed together the butter and cream cheese, then mixed in the vanilla extract and agave nectar. I levelled off the cake before I stacked them.
I spread the frosting onto the first layer of cake, then added the second layer and covered the whole thingin frosting. As I was stacking another cake on top, I added dowels for support so the cake didn’t collapse.
I also used a cake board underneath the 6″ tier for extra support. I added it to the cake and also covered it in cream cheese frosting.
To decorate the Baby’s 1st Birthday Cake I placed berries all around the cake, and a ‘one’ sign of course!
Tips for making Baby’s 1st Birthday Cake:
- You can also make this cake as a one layer cake, check the recipe card below as I’ve divided the cake ingredients for each layer.
- This cake can be frozen without the frosting for up to 3 months. Wrap it up well to prevent freezer burn.
- I grated the apple to add it to the cake, you can also dice it if you prefer. I used pink lady apple as it’s sweeter, but you can use any apple you like.
- If you are making this into a two tier cake like I did, you’ll need to insert dowels into the bottom tier, and use a cake board between the two tiers. This is essential for maintaining the structure of the cake and will stop it from collapsing.
- I used agave nectar to sweeten the frosting, but you could also use maple syrup. Please do not use honey if your baby will eat this cake before they are over 1 year old, or if there will be any younger babies eating it. This is because honey should not be given to babies under the age of one, as it can cause serious illness.
- I used a mixture of self raising and wholemeal flour, if you want to use all self raising then omit the baking powder. It isn’t recommended that babies have too many whole grains, so I wouldn’t recommended making this cake with all wholemeal flour.
- I’ve not made this cake gluten free, but I’m sure it’d work well with a gluten free flour blend. You may need to add a little bit of extra moisture as gluten free flour can be drier, but this is a very moist cake anyway.
- You can replace the eggs for chia or flax eggs if you need the cake to be egg free, and also use a plant milk to make it vegan.
More refined sugar free recipes…
|Healthy Cheesecake Pots||Vegan Banoffee Pie||Sweet Potato Brownies|
Recommended equipment & ingredients*
|8″ cake tins||6″ cake tins||Dowels|
|Round cake tin liners||Agave nectar||6″ Cake board|
|One Cake Topper||Freeze dried raspberries|
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Baby's 1st Birthday Cake
A sugar free cake sweetened with fruit, covered in cream cheese frosting sweetened with agave nectar. Decorate with berries
For the 6" cake
- 85 g Dates dried
- 75 ml Boiling water
- 80 ml Vegetable oil
- 2 Eggs large
- 2 Bananas mashed
- 1 Apple grated
- 85 ml Milk
- 1 tsp Cinnamon
- 185 g Self raising flour
- 115 g Wholemeal flour
- 1/2 tsp Baking powder
For the 8" cake
- 150 g Dates dried
- 130 ml Boiling water
- 140 ml Vegetable oil
- 4 Eggs large
- 4 Bananas mashed
- 2 Apples grated
- 150 ml Milk
- 2 tsp Cinnamon
- 330 g Self raising flour
- 200 g Wholemeal flour
- 1 tsp Baking powder
For the frosting
- 400 g Full fat cream cheese
- 200 g Butter
- 1 tsp Vanilla extract
- 4 tbsp Agave nectar or maple syrup
- Berries (raspberries, blueberries, strawberries) optional
- Freeze dried raspberries optional
You can make either the 8" or 6" cake first, the instructions are the same for both, or make both cakes at the same time if you have enough oven space!
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins, and two 6" cake tins
Place the dates and boiling water into a bowl and leave them to soak for 15 minutes
Puree the dates using a stick blender or food processor
In a large mixing bowl, weigh out the self raising flour, wholemeal flour, baking powder and cinnamon
In a second mixing bowl, mash up the bananas then add the eggs, vegetable oil and milk. Whisk everything together
Pour the banana/egg mixture into the bowl of flour, along with the date puree, and mix until combined
Stir in the grated apple
Divide the mixture between the tins, using scales for accuracy
Bake the 8" cake for 40-45 minutes or until a thin skewer inserted in the centre comes out clean. Bake the 6" cake for 25-30 minutes or until a thin skewer inserted in the centre comes out clean. Leave to cool fully
To make the cream cheese frosting mix together the butter and cream cheese until combined, then stir in the vanilla and agave nectar
Use a cake leveller or a knife to level off the cake if they have domed at all, or the top of them is not flat
Place the bottom 8" cake layer onto a cake board, plate or cake stand
Spread cream cheese frosting over the cake, then add the second 8" layer and cover the whole cake with the frosting
Insert dowels into the cake (only necessary if you are adding a second 6" tier)
Place the bottom layer of the 6" cake onto a cake board and spread with frosting, then add the top layer. Place the whole 6" cake on top of the 8" cake
Cover the entire 6" cake in cream cheese frosting, making sure to cover the join between the tiers
Add berries of your choice. Please note that cut berries will run their juice into the frosting so don't cut the berries in half if you're not ready to serve the cake yet
Chill in the fridge for 1 hour to firm up the frosting before serving
Store any leftovers in the fridge and eat within 3 days
If you like this, check out more of my Cake recipes!
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