Healthy First Birthday Smash Cake - Dairy Free, Sugar Free

May 2, 2016

 

When my daughter turned one, I went on a quest to find a place to make a healthy smash cake and had no luck. So I turned to the internet, assuming there had to be a million options for me to make one.  No luck. Every “healthy birthday smash cake recipe” wasn’t what I accept as healthy. What one-year-old needs a cup of sugar in their cake? I don’t care if it’s coconut sugar...it still is unnecessary if I’m truly on the quest for a healthy version. I made a version for my daughter that was super healthy and plenty tasty for her...but probably wouldn’t pass many adult ‘best cake’ awards.

 

So, as my son turned 1 this year, I set out for a healthy baby friendly cake recipe that was tasty.  I finally found one here that made for a good starting point.  My first attempt turned out a little dense, so I altered the recipe a bit for the second attempt.  (NOTE: Don’t do what I did and put the cake in the refrigerator...it makes it harder to “smash”.)

 

Apple Spice Birthday Smash Cake

 

Cake Ingredients:

  • 1/2 cup Organic Unsulphured Molasses

  • 1 cup Organic Unsweetened Applesauce

  • ½ cup Organic Unrefined Coconut Oil

  • 2 tbsp of Organic Ground Flax Seed + 6 tbsp of warm water

  • 1 tsp Organic cinnamon

  • 1/2 tsp Organic cloves

  • 1 tsp Organic Ginger (I used ground ginger)

  • 1 tsp Aluminum Free Baking Powder

  • 1/2 tsp baking soda

  • 1-3/4 cup flour (Organic All Purpose mixed with some Organic Oat Flour).  For Oat Flour, you can blend Organic whole Oats into a fine meal using a food processor.

 

 

Cake Directions:

 

Step 1: Mix Flax Seed & Warm Water in a small bowl and set aside for at least 5 minutes to make your “flax egg”

 

Step 2: Mix the molasses, applesauce & Coconut Oil in a large bowl.  Add Flax Egg when done

 

Step 3: Add remaining ingredients and mix well. Grease Pan with Coconut Oil (I just put a bit on a paper towel and grease) and bake in an 8x8 pan at 350° F for 30 to 45 minutes, or until it tests done.

 

*NOTE:  Do not make the mistake I did and put the cake in the refrigerator - it just makes the cake a bit too hard to ‘Smash”.  

 

Frosting Ingredients:

 

(I didn’t take measurements, so you can play around with mixing these ingredients to taste and thickness.)

  • Organic Unrefined Coconut Oil

  • Color Kitchen Real Food Decorative Dyes  (You can find on Thrive Market)

  • Organic Arrowroot Powder

  • Organic Lemon (Juice) or Lemon Essential Oil (I used the Young Living Brand Lemon Essential Oil)

  • Organic Maple Syrup

  • Coconut Cream (Leave a can of Full Fat Coconut Milk in the fridge overnight.  Upon opening it, dump out the water, leaving just the thick cream.)

OR (on the blue cake below, I soaked Cashews & Macademia Nuts overnight then blended them with Full Fat Coconut Milk (using the Nutri Ninja Blender) and some maple syrup and the blue color kitchen dye...and it worked nicely for icing too.)

 

After mixing frosting to your liking, place the frosting in the refrigerator overnight to harden before frosting the cake.

 

 

 

You can make the colors more vivid or add two packets if you need a lot of frosting.  You can also mix Blue & Yellow to make Green, etc.  

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The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. All information and resources found on Michelle Schomp site are based on the opinions of the author unless otherwise noted. I am not a doctor, not a nutritionist, not a lawyer, not a psychiatrist, not a therapist and I don’t intend to be one.  For medical advice, you should see a licensed medical professional.  Manufacturers change the ingredients in their products frequently; always read labels or call companies to verify.  

 

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