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Baby's 1st Birthday Cake
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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
Course Dessert
Cuisine British
Keyword Cake
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 20
Calories 501kcal
Author thebakingexplorer

Ingredients

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 Plain wholemeal flour
  • ½ 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 Plain 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

For decoration

  • Berries (raspberries, blueberries, strawberries) optional
  • Freeze dried raspberries optional

Instructions

  • 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 (that are at least 2" deep)
  • Place the dates and boiling water into a bowl and leave them to soak for 15 minutes
  • Puree the dates and water together 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

Nutrition

Calories: 501kcal | Carbohydrates: 56g | Protein: 9g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 94mg | Sodium: 198mg | Potassium: 380mg | Fiber: 5g | Sugar: 19g | Vitamin A: 646IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 1mg