May 26, 2014 | Home >Popular > Healthy Kids > Baby > In the News >Baby’s First Birthday Cake
Baby’s First Birthday Cake
May 26, 2014 | Home >Popular > Healthy Kids > Baby > In the News >Baby’s First Birthday Cake

Baby’s First Birthday Cake

Celebrating your child’s first birthday doesn’t have to mean letting them dive into a cake filled with sugar and processed oils!  You can make a deliciously healthy cake for the baby- that will equally be tasty for your guests.

Our culture is to be social. As humans, we create traditions around food that help to shape who we are. Having a sense of community and joy has actually been shown to be more protective against disease than diet or exercise.  (read more about that here!) And there is no need to stress about your baby over doing it by giving him his own cake. Most babies just play with it, more than they eat it.  We added some raspberries to the cake for this cutie in the photo, and guess what he did? He pulled off the raspberries and left the rest of the cake alone 🙂 Kids are awesome.   What I’m trying to say here, is you can have both! You can keep fun traditions- such as your babies first birthday cake, while not exposing him/her to foods you aren’t ready for him to taste yet.

Babies First Birthday Cake. This perfect, natural sweetener is plenty sweet for this birthday cake!

This post (and subsequently, ideas for this entire week #healthyparties) came from this email I received:

My daughter’s first birthday is only a month away and I need some help figuring out a recipe for a healthy birthday cupcake.  

I knew I wanted to make a cake without sugar or oils, so this is what we came up with. First- we mixed a banana with peaches in a food processor till it was smooth. Not only did this sweeten the cake naturally, but it also helped bind it altogether.

Babies First Birthday Cake. This perfect, natural sweetener is plenty sweet for this birthday cake!

Then, using the fruit puree, I mixed up our cake mix. (full recipe below). For the baby, we poured it into a 6 inch round cake pan.

For the frosting, I wanted to keep it simple, organic, and natural. So, we used pure cream.   For the babies cake, we just used cream.  For the guests, I added 1 tablespoon of pure maple syrup.

Babies First Birthday Cake. This perfect, natural sweetener is plenty sweet for this birthday cake!

To make whipped cream, pour your cream into a heavy stand mixer.  Using a whisk attachment, whisk the cream until it’s somewhat stiff and fluffy.

Then frost your cake. And of course, don’t forget to top the cake with fruit!

Babies First Birthday Cake. This perfect, natural sweetener is plenty sweet for this birthday cake! Babies First Birthday Cake. This perfect, natural sweetener is plenty sweet for this birthday cake!

YUM!!  I can’t tell you how delicious these turned out!  Really, it’s like a muffin– except we didn’t add sugar or oil.  I couldn’t have been more happy with the results.. and the kids? Well, they are all gone!

If you need some more ideas for healthier cakes, check out this link:

Baby’s First Birthday Cake

Baby’s First Birthday Cake
Serves: 4
  • 1/2 cup sliced peaches (peeled)
  • 1 banana
Blend fruit together in a food processor until liquefied. This gave us 1/2 cup of fruit puree.
  • 1/2 cup fruit puree (from above)
  • 1/2 cup buttermilk or 1/2 cup milk + 1 tablespoon lemon juice (let sit for 5 minutes to make "buttermilk"
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
Whisk your fruit puree, milk, egg, and vanilla together. In a separate bowl, combine whole wheat flour, baking powder, soda, and salt. Slowly pour your liquid ingredients into the dry, and mix until the dry ingredients are all wet. Pour your batter into a greased 6 inch round pan (Double ingredients to make a double layer). Bake at 350 for 20-30 minutes, or until you can stick a knife through the center and it comes out clean. Frosting:
  • 1 cup organic cream
  • Optional (for guests) 1 tablespoon pure maple syrup
Frost your cake or cupcakes and top with fruit. Makes 1 6 inch cake (20-30 Minute cooking time), 12 mini cupcakes (10 minute cooking time), or 6 regular size cupcakes (~15 min cooking time)
written by
Amy Roskelley

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Paula says:

I’m literally a fan of your page! i love all your recipes. =)

Erica says:

What can you sustatute the banana with

Lupe says:

Do you have anything for allergy free my nephew is allergic to eggs milk and lots of other things

Thank you so much for featuring our Pirate Cake! I love how your cupcakes turned out. So cute!

Lupe says:

Maybe applesauce

Cas says:

Great idea minus the milk yuck can almond or coconut milk be used?

Valerie says:

I would suggest Organic Products and Spelt flour with almond flour instead of wheat. Too many people have developed gluten sensitivities (which also includes soy, corn as well). Or, how about brown rice or kamut flour? Have you tried using these?

Lupe says:

Well he is also allergic to almonds and all kinds of nuts also.

Amy says:

@Erica- I agree with lupe- any fruits will work. Just get 1/2 cup of fruit puree, and the recipe shouldn’t change much at all.

Amy says:

I think it could Cas! Let us know.

Lupe says:


Valerie says:

Ok, no almond flour then

Claire says:

Hi can you use tinned peaches in fruit juice drained?

Christian Cunard says:

what can be used instead of a dairy based milk for the cake and cream for the icing? I have a daughter allergic to dairy based products.

Christian Cunard says:

can other fruits besides peaches be used with the banana?

WHat can be used to replace the whipping cream?

Deb Wirch says:

Do you think it would be good if I used cocoanut flour? Would it still be 1cup then?

Lisa Rummel says:

You can try this with coconut milk? to sweeten it use agava or even maple syrup or just plain old powered sugar if you don’t mind using it. Hope this helps!

Valerie says:

Cans are lined with metals and plastics. I wouldn’t suggest using canned foods. We want to eliminate toxins in our environment not add more.

M says:

She may know that. Lol. But it is possible to use tinned peaches .

Claire says:

Thank you and I’m going shopping today so will be keeping an eye out for peaches xx

Amy says:

@christian- check out Lisa’s link below! It’s a way to make it with coconut milk!

Amy says:

Any fruit could be used. Just get 1/2 cup of fruit puree.

Amy says:

I haven’t baked with coconut flour Deb. Have you used it as a substitute before? How did it turn out for you?

Amy says:

I used frozen peaches, that have been defrosted if you don’t want to use canned.

Tam Dibley says:

Looking for snacks for my 1 year old.

My son turns one in 1 month and I have been having a hard time deciding what to do for his cake – but I think this made my decision for me! Thank you so much for sharing! says:

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Cedric says:

I don’t even know how I ended up here, but I thought this
post was good. I do not know who you are but definitely
you are going to a famous blogger if you are not already 😉 Cheers!

Lisa D. says:

Is the cooking time and temperature the same for regular size cupcakes? Thank you…I can’t wait to try this recipe for my little one’s birthday!

Amy says:

Sorry Lisa- the cooking time is for the small cake itself. Muffins I would only cook for 15 minutes. Thanks for noticing, I’ll edit that to be more clear.

Sara says:

Fantastic recipe! Will be trying tomorrow, fingers crossed my baking skills are up to it! When you say “vanilla” in what way do you mean it? Do you take a vanilla pod and remove the seeds? Is there another format I don’t know about? Sorry, but I’m no expert at baking or cooking! 🙂 Thanks a million!

Remarkable! Its truly remarkable post, I have got much clear idea concerning from this post.

Amy says:

Hi @Sara- I just mean vanilla extract. I actually haven’t tried using a vanilla bean, but I need to soon!

Colleen says:

could you tell me how dense the cake was?

Bridgett says:

I like the valuable info you provide in your articles. I will
bookmark your webllg and check agaiin here regularly. I’m quite sure I will learn plenty of new stuff right here!
Best off luck forr the next!

Kristina says:

What kind of milk did you use? Whole, skim, etc.? Does it matter?

Amy says:

@Kristina- I used 2% but it doesn’t really matter for this cake.

Amy says:

I didn’t think it was very dense at all @colleen

Miranda Gonzales says:

Can I use regular unbleached flour instead of wheat flour? I’m wondering if the cooking time and ingredient ratios will all stay the same.

Noelle says:

Trying this in Feb for baby 6…..I always felt I was making a healthier choice making carrot cake (still has too much sugar) for their first cake but this looks AWESOME, thanks for sharing this recipe!

AysIe says:

Love your website! Thanks for all the lovely recipes 🙂 Can I use pineapple instead of peaches?

Vijaya says:

Hi,Can we replace the egg.As I’m vegetarian.

Ursula says:

Hello. This looks very yummy and looking forward to giving it a go.

…but I have a question for you. You mention that cakes have processed oils in them and it has stumped me to work out what oil people are putting in cakes. My basic vanilla cake recipe has flour, baking powder, butter, sugar, eggs, vanilla and milk.

I am not trying to suggest My recipe is sugar free or anything just curious about the oil comment.

caitlin says:

I’m wondering if you could use baby food since its already pureed. I’m so over stocked from WIC!

Amy says:

Definitely Miranda!

Amy says:

Yes Vijaya. You can replace the eggs with a standard flax and water mixture.

Amy says:

Hi Ursula,
Usually when you cook with a cake mix, you add oil and eggs.

Ursula says:

Thank you for clearing that up. I was thinking I had been making cakes wrong all these year. I don’t use packet mixes due to cost and who knows what goes in to them!

Must admit I am a bit biased to give up sugar though – 3rd generation sugar cane farmer here!! But I have tried your cake and it was delicious. I have a choc brownie recipe that uses apple puree that my children love so I will give it up occasionally.

Amy says:

Ursula- sounds like we need your brownie recipe! 🙂

Shannon says:

Can you use just egg yolks? My baby hasn’t tried egg whites yet. Or maybe something you can use instead of eggs?

Amy says:

I’m not sure how well the yolk alone would work Shannon- perhaps an egg substitute would be better if you don’t want to use the whole egg.

Jules says:

I had looked around for a while for a recipe for my son’s first Birthday and when I came across yours knew it was perfect. Lachie loved it so did we and his Grandparents!

It was such a success that I am making it for my husbands Birthday so Lachie can join us for cake too!

Thanks for the great recipe 🙂

Alex says:

I’m not a big fan of bananas. Can you taste them in the cake? Is it possible to swap out the banana for something else?

It does have a bit of a banana bread flavor. You can try to swap out other fruits instead.

Patricia says:

Hi Amy! I need help asap. Next week i want to bake this cake again but for a bigger crowd and i’ll assemble a bunny. I need two 7 inch pans and one 8 inch. How can i get this amount of batter? Thanks! PLEASE be quick replying!

Hi Patricia!
You would want to triple the recipe for that much cake! Good luck!!

Patricia says:

Thaaaank you!!! Will try and let you know 😘😘

Mary Mead says:

Think it work without the baking powder? I try to avoid it because of the aluminum.

Probably not Mary, since it’s needed for rising. But you can just buy aluminum free baking powder, couldn’t you? that’s what we get.

Jay says:

Wow, I know I’ve come across some recipes that have great reviews but they just do not turn out. This was not the case! WOW so good, I absolutely loved it! It is perfect . My only regret is not doing this for my daughters 1st birthday, but now she’s gonna have a great 2nd birthday cake 😉 thanks for the great recipe!!!

lacey says:

I wanted to ask if you think it would be possible to use breast milk instead of all the milk and cream

I have no idea how that works!? If you’ve done it in other baked goods, than I would say yes!

Meg says:

Has anyone tried an alternate flour with this (baby and I are celiac-ies)? Curious if coconut flour works or if I should just use GF flour? I’m guessing almond will be too moist and just fall apart…Thanks in advance!

Amber Kelly says:

Is the cake that’s pictured a single or double recipe?

Just one Amber! (plus a few cupcakes)

Hi, i would Like to use spelt flour, do you think it will be ok? Cheers

Hi Paula, I’ve honestly never used spelt flour, I”m not sure how it reacts, or if it’s a good substitute or not.

Kim says:

Hi ladies, just a quick one, for the cream frosting, how did you get it to ‘stick?’ I mean, is it a special type of cream or just the normal double cream? Or is it whipping cream? Because I guess normal cream won’t ‘stick’ to the cake as its liquid? Thanks!! KimX

Kim- it was heavy whipping cream. We whisked it until it was stiff!

Amanda says:

Can the birthday cake be prepared in advance and frozen? How far in advance can it be prepared?

Amanda- I’m not too efficient in the freezing baked cakes category, but I definitely wouldn’t freeze the frosting! I’d only prepare this one day in advance and no longer.

margaret says:

I’ve tried this recipe twice for in preparation for my son’s first birthday but the inside of the muffins always seem like it’s uncooked even though it’s been in the oven for 30 mins. I put it casing like the ones in your picture and put it in the oven at 180 degree Celsius for 30 min and it’s still doughy inside.
Am I doing something wrong?

Margaret- are you at high altitude perhaps? Maybe adding a bit more flour would help. I would start with 1/4 cup extra flour.

Ashley says:

This would be perfect for any age birthday. Think I’m going to make this for my daughter’s 7th birthday next month. But strawberries instead of peaches. How many strawberries or size of frozen strawberries package should I use? And could I use all purpose flour as that is all I have.

Ashley- you want to go for 1/2 cup of fruit, once it’s all blended together.

Kelly D says:

How did the cake turn out with the strawberries? I’m thinking of doing that too. Thanks!!

Daniela says:

I am so glad i found this.
My sons first birthday is coming up,so this will be perfect.

My question is : did you used the same mixture for the cake and muffins ?

Thank you ! 🙂

Yes Daniela- the exact same!

Karnika says:

Hi, I’m going to try this for my daughger’s first birthday, sounds great! Just wondering if I could use a cream cheese frosting instead of whipped cream? Thanks!

Yes, that would be delicious!

Jacqueline says:

Hi! New mom here and a novice baker. Do glad I found your recipe, can’t wait to try it for my son’s first Bday. Question: is there a way to naturally “color” the frosting?

Yes @jacqueline. We’ve used a little beet juice to color it pink, or blueberry juice for blue!

Justine says:


Great recipe it seems but I have had this cake (in a 6 inch pan) for over 45 minutes now and it has formed a crust all around it but the inside is almost raw… Can you tell me what I did wrong? Thank you. (Oven is at 350 F)

Oh no! Did you make sure you only had 1/2 cup of liquified fruit? And was it blended until it was drippy? Also, did you use whole wheat flour?

Megan says:

Hey! Cant wait to give this a go for my sons first birthday! Question : could i use coconut oil in place of butter milk? How much shoukd i use? Thanks!

I’ve never made that substitute Megan. I don’t think they do the same thing.

April says:

So glad I found this! If I double the recipe and put it in a bigger pan will it still rise? I want to do a big cake

Jordanna says:

Made this for my son’s first birthday and it was a HUGE hit. Thanks! Made it in 4 little person sized cakes and he loved the cake better than the cream and his favourite mandarin oranges that were on it! I’m going to make it again in a mini muffin tin for yummy snack times. ?

Shif says:

Hi! Thanks for the recipe. I tried baking this but the muffins turned out to be quite dense 😣. I did not overmix..and the banana flavour was predominant.
Any tips?

Daniel says:

Thanks for the recipe! May I ask what would happen if we left out the salt?

I don’t think you can leave it out Daniel, but I haven’t tried i t.

Daniel says:

Many thanks for replying Amy, and many thanks indeed for the recipe! I tried it and it was the first cake I’ve ever baked. I didn’t add the salt and it was a success, to my wife and I at least, coming out like a cake-like and light banana bread. Now just the real test at my son’s first birthday party to come!

Patricia says:

Hi Amy! My cake turned out like one of the previous comments said: with a crust outside and raw-like on the inside 🙁 I used a puree of banana, persimmon and mango. I used the brown flour and followed all the recipe. I want to make it a second time. Did you use an electric beater or just hand whisking and mixing? Any suggestions? Thanks!

Patricia says:

Oh, also it did not rise a lot… 🙁

Amri says:

A great cake, rose beautifully, thanks for the recipe!

Patricia says:

Ok, tried it again with an apple-banana puree (with a touch of cinnamon) and it’s freeking delicious 😋 Still didn’t rise much much it baked beautifully, light and fluffy inside, just the right crunch on the outside. A bit like a sweet bread. Soooo yummy! Nothing like NOT giving up. I’ll sandwich it and frost it with the same fruit puree because it’s for a bunch of small kids 🙂 Thanks all!

Haha!! Patricia!! Sorry for my super delayed reply!! I’m so glad you tried again. So many recipes don’t work out the first time, in my experience (especially breads!) Thanks for being a reader!!

Kelly D says:

Can this cake be made without adding salt?

Noni says:

Did you know that this post is being displayed with FIVE ads for McDonalds? I know you wouldn’t choose this, but you need to proactively talk to your ad buyer to tell them you only want ads that fit with your ethos otherwise you’re damaging your credibility.

Thanks for the report Noni! We aren’t always seeing the same ads, so it’s hard to know what everyone else is getting. We’ll see what we can do!

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